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Veggie packed, lamb, rice and lentil Mulligatawny

You will need:

  • 2 carrots, diced

  • 1 bunch fresh coriander leaves, leaves picked and stalks retained

  • 1 tsp curry powder

  • 6cm piece ginger, crushed

  • 2 onions, diced

  • 1 x 400g tinned chopped tomatoes

  • 300g brown rice

  • 250g lean minced lamb

  • 2 cloves garlic, crushed

  • 6 Tbsp yogurt

  • 6 uncooked poppadoms (optional)

  • 2 mixed peppers, diced

  • 1 tin split red lentils

  • 2 Litres chicken stock

  • 80g baby spinach

  • 1 x 400g tinned chickpeas

  • 150g frozen peas

Bring the stock to a boil over a medium heat and cook the rice in this stock. Meanwhile fry the lamb and curry spice in a pot over a high heat with 1 Tbsp of the oil.

Once browned add the garlic, ginger coriander stalks and chopped veggies. Cook for 5 minutes then add the lentils and chickpeas, including the juice, and tinned tomatoes.

Stir in the stock and rice and cook for a further 40 minutes. If it is too thick loosen with a little water. Lastly stir in the frozen peas and the spinach and season to taste.

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