Lighter keema curry

Increasing the quantity of veg and reducing the amount of meat is a simple way to lighten up classic meat dishes.

Serves: 4

250g (9oz) brown basmati rice

½tbsp vegetable oil 1 onion, sliced 1 red chilli, sliced ✿2 cloves garlic, crushed thumb-sized piece ginger, grated

1tbsp garam masala 1tsp ground cumin

1tsp ground coriander 1tsp turmeric

400g (14oz) lean lamb mince

400g can chopped tomatoes

200g (7oz) frozen peas 100g (3½oz) spinach leaves

50g (1½oz) fat-free natural yogurt

1 bunch fresh coriander 1 Put the rice in a pan and cover with twice the volume of water. Bring to the boil, cover and simmer for 30 mins, or until cooked. 2 Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for 8-10 mins, then add the chilli, garlic and ginger, and cook for another few mins until softened. Add the spices and cook for another 1-2 mins.

3 Add the lamb and cook for a few mins to brown before adding the chopped tomatoes, peas and spinach. Season and cook for 5-10 mins until the spinach has wilted and everything is cooked through.

4 Serve with the rice, top with the yogurt and the chopped coriander, and add a slice of lime if you like.