Fragrant curry

Grated ginger adds a gentle flavour to spices in the curry paste. If you like, you can swap the broccoli for snow peas or any other green veges.

Instructions

Step 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.

Step 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.

Step 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.

*Savoury mince
Heat 1 tablespoon olive oil in a large saucepan. Add 1 small leek, 2 stalks celery and 1 carrot (all finely chopped) and a tablespoon chopped fresh rosemary. Season with salt and pepper. Cook, stirring, for 10 minutes until softened. Add 400g chicken or pork mince and break it up with a wooden spoon or spatula. Cook, stirring, for 10 minutes until almost cooked. Add 1 cup chicken or vegetable stock. Cover and bring to the boil over a high heat. Remove lid. Simmer for 10-15 minutes until liquid has evaporated and everything is cooked.