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Lamb Korma Khichdi with Brown Basmati Rice, Pickled Onion & Flaked Almonds
Nothing says comfort like a bowlful of curry. Our khichdi comes together in the slow cooker, making dinner on busy weeknights that much easier. Featuring tender British lamb, fluffy basmati rice and a fragrant blend of spices. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
Prep in 10
High protein
1/3 daily fibre
7 plants
Slow Cooker
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g baby spinach
- 1 unwaxed lime
- 10g flaked almonds (Nuts)
- 110g baby tomatoes
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 onion
- 150g lamb mince
- 40g creamed coconut
Nutritional Information
Calories: 741
Protein: 39g
Carbs: 50g
Fat: 42g
Ingredients
- 40g baby spinach (use half)
- 2 onion
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 110g baby tomatoes (use half)
- 150g lamb mince
- 1 unwaxed lime (use half)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 10g flaked almonds (use half) (Nuts)
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 788
Protein: 41g
Carbs: 58g
Fat: 43g
Lamb Korma Khichdi with Brown Basmati Rice, Pickled Onion & Flaked Almonds
Nothing says comfort like a bowlful of curry. Our khichdi comes together in the slow cooker, making dinner on busy weeknights that much easier. Featuring tender British lamb, fluffy basmati rice and a fragrant blend of spices. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large lidded saucepan, a slow-cooker (if using), a small frying pan, a small bowl, a sieve & a measuring jug
Get started
- Halve the onions, then cut three-halves into thin wedges and thinly slice the remaining half
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the lamb and onion wedges and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Simmer simmer
- Add the korma paste and curry powder to the pan. Cook for 2 mins, until fragrant. Stir in the tomatoes and coconut mixture
- Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan, lower the heat and simmer the curry for 18-20 mins
Toast & pickle
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the flaked almonds and toast for 2-3 mins. Remove from the heat and set aside
- In the small bowl, mix the sliced onion with the juice from the lime. Season with salt and leave to pickle
Last bits
- When the khichdi has 5 mins remaining, rinse the spinach and stir into the curry, along with the rice
- Stir through the pickling liquid from the onion, then remove from the heat and season to taste
Plate up
- Share the lamb khichdi between bowls, topped with the pickled onion and flaked almonds
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