Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal.
300g (1 1/2 cups) basmati rice
2 tsp light olive oil
1 large brown onion, halved, finely chopped
2 tbs mild curry paste
500g lamb leg steaks, cut into 3cm pieces
160ml (2/3 cup) vegetable stock
80g baby spinach leaves
1/4 cup firmly packed fresh coriander leaves
130g (1/2 cup) reduced-fat yoghurt, to serve
Mixed salad leaves, to serve
Cook the rice in a saucepan of salted boiling water following packet directions or until tender. Drain well. Return to the pan and cover with foil to keep warm.
Meanwhile, heat the oil in a wok over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the lamb. Cook, stirring, for 2 minutes or until lamb is seared.
Add the vegetable stock and bring to a simmer. Reduce heat to low and simmer, covered, for 2 minutes or until lamb is almost cooked. Add the spinach and coriander and stir until just combined. Cover and cook for 1 minute or until spinach is just wilted.
Spoon rice among serving bowls and top with curry. Serve immediately with yoghurt and mixed salad leaves.
Good Taste - March 2004
Recipe by Jan Purser