Jamie's 15 Minute Meals: Lamb Kofta Curry with Fluffy Rice, Beans and Peas

This month, the Daring Cooks challenged us to think inside the box - the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times.

This is another one of Jamie's tasty 15 Minute Meals, still didn't take 15 minutes but it was very tasty. This really was worth making, I've definitely had a run of really good meals recently, it was a very decent curry. It was also suitable for freezing and therefore good for Daring Cooks this month! Curries freeze really well, I often make big batches of things and freeze things in portions for later use.

Lamb Kofta Curry with Fluffy Rice, Beans and Peas

(adapted from Jamie's 15 Minute Meals - Jamie Oliver)

(Serves 4)

1 250g ready cooked puy lentils

1 heaped tsp garam masala

400g lean lamb mince

1 tbsp oil

3 ripe tomatoes

1 thumb size piece of ginger, peeled

2 spring onions, trimmed

1 red chilli

1 bunch coriander

1 tsp tumeric

1 tsp runny honey

2 heaped tsp rogan josh curry paste

1 200ml can light coconut milk

4 tbsp fat free natural yoghurt

1 lemon

1 mug (300g) 10 min whole grain or basmati rice

5 cardomom pods

200g green beans

200g frozen peas

Put the lentils in a bowl with salt, pepper, garam masala and mince, the mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into a hot frying pan with 1 tbsp oil, turning when golden.

Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into a saucepan on a high heat and cover with a lid. Squash the tomatoes into a liquidiser, add the ginger, spring onions, half the chilli, coriander stalks, tumeric, honey, curry paste and coconut milk, the blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Take the lid off the rice, add the peas and beans, mix it all up and give it just a few more minutes. Finely slice the remaining chilli and coriander leaves and scatter them over the curry, dollop with yoghurt then serve with lemon wedges and the rice, beans and peas.