Indian Lamb Curry with Cauli Rice & Almonds

Indian Lamb Curry with Cauli Rice & Almonds

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, October 27, 2019.
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Ingredients

Cauli Rice

  • 1 1/2 cup jasmine rice
  • 1 1/2 cups grated or finely diced cauliflower

Curry

  • 1 brown onion, thinly sliced
  • 1 Tbsp minced ginger
  • 1 pack curry spices
  • 1 pack sous vide diced lamb
  • 400ml can coconut milk
  • 1/4 cup hot water
  • 1 tsp GF soy sauce
  • 1 1/2 Tbsp GF tomato sauce
  • 1/2 bunch spinach, stalks removed & roughly chopped

To Serve

  • 1/2 telegraph cucumber, finely diced
  • 1 pack sliced almonds
  • Garlic chilli blend (optional adults)

Steps

  1. Bring a full kettle to the boil. Bring a medium pot of hot, salted tap water to the boil with a lid on. Prep cauli & cook rice. Add rice and cauliflower to pot of boiling water. Let water reduce to a rolling boil and cook rice and cauliflower for 12-15 minutes, or until both are tender. Drain well.
  2. Prep veggies for curry.
  3. Cook curry. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 4-5 minutes, until golden. Add ginger and curry spices and cook, stirring, for about 1 minute, until fragrant.
  4. Add lamb, coconut milk, hot water measure, soy sauce and tomato sauce. Bring to a gentle simmer, then reduce heat to medium and cook for 5-6 minutes, until lamb is hot through and sauce is thickened and reduced. Stir through spinach until wilted and season to taste.
  5. Prep cucumber. Set aside to serve.
  6. Serve cauli rice with curry, cucumber, almonds and a pinch of garlic chilli blend.

Nutritional Information

Energy 2614 kj
625 kcal
Protein 33.5g
Carbohydrate 54.8g
Fat 30.7g