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 peasBring the stock to a boil over a m

Article·1 min read·Published 17 May 2022·By Christine Phillips

Veggie packed, lamb, rice and lentil Mulligatawny

1 bunch fresh coriander leaves, leaves picked and stalks retained
6cm piece ginger, crushed
1 x 400g tinned chopped tomatoes
6 uncooked poppadoms (optional)
1 x 400g tinned chickpeas

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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