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Essential Sunflower Oil1litre
1litreItem price
£2.30Price per unit
23p/100mlMade in one pot to serve straight from oven to table, use curry paste to add depth of flavour and to save you time.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large, flameproof casserole and cook the lamb and onion for 5 minutes until browned. Stir in the rice and turmeric and cook for 30 seconds, then add the curry paste, butternut squash, sweet potato, stock and apricots.
Cover the dish and bake for 30–35 minutes until the rice is tender and the stock absorbed.
Meanwhile, sprinkle the almonds into a frying pan and toast for 2–3 minutes until lightly browned. Fluff up the rice with a fork and scatter over the almonds and coriander. Serve with pappadums on the side.
Add a handful of baby spinach and stir in before serving for an extra veggie boost.
Typical values per serving when made using specific products in recipe
Energy | 2,684kJ/ 640kcals |
---|---|
Fat | 27.8g |
Saturated Fat | 9g |
Carbohydrates | 69.1g |
Sugars | 15.1g |
Fibre | 5.2g |
Protein | 28.3g |
Salt | 0.6g |
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£2.30Price per unit
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£7.75Price per unit
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18p each est.Price per unit
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£2.30Price per unit
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£1.60Price per unit
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£3.40Price per unit
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35p each est.Price per unit
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£2.00Price per unit
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£3.00Price per unit
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80pPrice per unit
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£2.35Price per unit
29.4p each