This quick one-pot needs no accompaniments, and if you’re not keen on lamb simply swap it for minced beef or pork.
SERVES 4 – 30 minutes
– 1 tbsp olive oil.
– 1 onion, finely chopped.
– 500g/1lb 2oz lean minced lamb.
– 350g/12oz basmati rice.
– 2 tbsp Thai green curry paste.
– 300ml/½ pint hot chicken stock.
– 400ml can reduced-fat coconut milk.
– 140g/5oz frozen peas.
– 1 lemon, cut into wedges.
– handful coriander leaves, to garnish.
Step 1:Heat the oil in a pan and cook the onion for 3–5 minutes until soft. Add the lamb and stir-fry for 5– 7 minutes until it turns brown.
Step 2:Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10–12 minutes until the rice is tender and the liquid has mostly been absorbed.
Step 3:Stir in the peas, cook for 2 minutes more, then squeeze over the lemon, sprinkle over the coriander and serve.
Note : PER SERVING 709 kcals, protein 36g, carbs 79g, fat 31g, sat fat 18g, fibre 4g, sugar 5g, salt 1.21g