Fragrant curry

Serves: 4
Time to make: 30 mins , plus time to make savoury mince

Total cost: $ 21.12 / $ 5.28 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 2470kJ

Calories 590cal

Protein 31g

Total fat 22g

–Saturated fat 5g

Carbohydrates 65g

–Sugars 5g

Dietary fibre 7g

Sodium 650mg

Calcium 100mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.