The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Vegan L*mb Tikka with Brown Rice & Golden Cashews
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1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 20g cashew nuts (Nuts)
- 1 tsp turmeric
- 110g baby tomatoes
- 15g creamed coconut
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 15ml hot honey (honey, chilli extract)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 180g shredded nova l*mb (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 1 pak choi
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 675
Protein: 27g
Carbs: 58g
Fat: 38g
Ingredients
- 40g baby spinach (use half)
- 2 pak choi
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tsp ground cumin (use half)
- 2 tsp garam masala (use half) (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 2 tbsp tomato purée (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion (use half)
- 180g shredded nova l*mb (use half) (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 605
Protein: 31g
Carbs: 58g
Fat: 29g
Vegan L*mb Tikka with Brown Rice & Golden Cashews
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a zester & a measuring jug
Do the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Finely dice the onion. Trim and thinly slice the pak choi, separating the stalk and leaves
- Zest and halve the lemon
Time to fry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the shredded l*mb and pak choi stalk and cook for another 2 mins
Build the flavour
- Stir the tomato puree, garam masala, ground cumin, cardamom and ginger and garlic paste to the pan. Cook for 1-2 mins, then pour in 200ml water (100ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened
Finishing touches
- Rinse the spinach and stir into the curry with the pak choi leaves, until wilted, then remove from the heat and stir in the yoghurt and a squeeze of lemon juice. Season to taste
Serve up
- Stir the lemon zest through the rice
- Share the l*mb curry between bowls with the rice alongside. Serve with the remaining lemon, cut into wedges
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