Fragrant curry

Author: Jennie Milsom

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins , plus time to make savoury mince

Ingredients

More weights & measures

2 cups rice

4 cups cold water

salt, to season

1-2 teaspoons curry paste (I used green curry paste)

2 teaspoons grated fresh ginger

1 teaspoon sunflower oil

250g button mushrooms, sliced

1 quantity Savoury mince

400g can light coconut milk

2 cups chopped broccoli

small handful coriandercilantroX, chopped

2 tablespoons sliced almonds

lime wedges, to serve

Instructions

Stay Awake

1 Put rice in a large pan with water. Season with salt, cover and bring to the boil. Simmer for 15-20 minutes until tender and water has absorbed.

2 Meanwhile, put curry paste and ginger in a large pan and heat gently for 1-2 minutes to warm the spices – add sunflower oil if paste is very dry. Add mushrooms. Cook, stirring, for 6-8 minutes until golden.

3 Add savoury mince and cook for 5 minutes until heated through, then stir in coconut milk. Cover and bring to the boil, then add broccoli. Cook for 2 minutes until just tender. Divide among 4 bowls. Scatter over coriander and almonds. Serve with rice and lime wedges to squeeze over.

HFG tip

You can also use this savoury mince base in these recipes:

Tangy ragout
Kumara-top pie
Refreshing noodle salad

Nutrition Info (per serve)

Calories 590 cal

Kilojoules 2470 kJ

Protein 31 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 5 g

Dietary fibre 7 g

Sodium 650 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.