This delicious one-pan recipe serves 6, so it's perfect if you’re having guests at the weekend – if not, simply cool and chill leftovers, and enjoy thoroughly reheated.
ONE
By Jamie Oliver
Lamb, lentils & mango chutney, fluffy rice, spinach & yoghurt
Recipe From
1 x 400g tin of lentils
500g lean lamb mince
4 tablespoons Madras curry paste
4 fresh red chillies
1 mug of basmati rice (300g)
400g frozen spinach
6 teaspoons mango chutney
4 tablespoons natural yoghurt
To go veggie, simply swap in veggie mince and use a food processor to blitz up the mixture, which will help it bind together. Handle the veggie balls with care!
This delicious one-pan recipe serves 6, so it's perfect if you’re having guests at the weekend – if not, simply cool and chill leftovers, and enjoy thoroughly reheated.
To make this more affordable, swap lamb mince for beef mince or go veggie.
Leftover curry paste? Brush over fish fillets or chicken breast before grilling for an instant flavour boost. Or mix a little with natural yoghurt for a speedy dip to eat with poppadoms.
Leftover yoghurt? Top with seasonal fruit and a handful of oats, chopped nuts and seeds for a balanced breakfast. Or add a spoonful to spicy soups to temper the heat!
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