Lamb & vegetable curry with cauliflower rice

Today's post is a recipe from Jenny Philips, who specialises in supporting people with cancer through nutrition. She is running an Outsmart Cancer Cookery Masterclass with us in London on Sunday March 13th, you can book your tickets here. 

For those of you eating meat, this is a very easy to digest and totally delicious recipe. The flavours really come through and it has a mild heat from the chilli, but nothing too overpowering. Pulses such as chick peas can be substituted for a vegetarian option.

Cauliflower is the new star of the low carbohydrate world, and here it makes a great alternative to rice.

Lamb vegetable curry

Ingredients

500g lamb (cubed)

1 tbsp. olive oil

4/5 kaffir Lime leaves

2/3 lemon grass stalks

1 tsp curry powder

1 red chilli, deseeded  

2 medium onions, peeled and finely chopped 

4 garlic cloves, peeled and finely chopped 

2 large carrots, peeled and thickly sliced 

2 tomatoes  

300 ml Broth

1 pak choi (chopped)

S&P   

Method

1.Using a frying pan with a lid gently heat the olive oil add the lamb and the curry powder.

2.Cook until brown then add the onions, garlic and cook, stirring frequently, for around 10 minutes or until the onion is tender.

3.Add the kaffir leaves, lemon grass stalks, and carrots and stir to mix well. Add the tomatoes and broth and bring to the boil. Reduce the heat to a simmer.

4.Cover and cook for around 1 hour until the lamb is tender.

5.Add the chopped pak Choi and cook for around five minutes

6.Can be served on a bed of spiralised courgettes or cauliflower ‘rice’.

Cauliflower rice

Ingredients

2 cloves garlic

1 tbsp extra-virgin olive oil

1 large head cauliflower

1 medium onion, finely chopped

Pinch of salt, to taste

Method

1.Heat the olive oil in a large pan over medium heat. Saute the onion for 5 minutes, until soft and translucent.

2.In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the pan, cover and cook for s further 5 minutes, stirring occasionally, until soft.

3.Add salt to taste and serve. 

Jenny and Jeraldine of Inspired Nutrition are clinical nutritionists with a creative flair and a shared love of delicious food. Together they work with Yes to Life and offer the Outsmart Cancer Cookery Masterclass. The next one is being held in London on Sunday 13th March, tickets are limited please click here to book