This gateway curry has entry-level spice for those just stepping into the fragrant world of Sub Continental cooking. Warm, golden rice is a fluffy side-kick to this veg-heavy lamb and lentil sauce that simmers away to rich and fulfilling perfection in less than an hour.
Melt butter in a saucepan over medium heat until bubbling. Add cumin seeds and turmeric and stir for 30 seconds or until cumin seeds start to pop. Add rice and 310ml (1¼ cups) water and stir once to combine. Bring to the boil, cover with a lid and reduce heat to low. Cook rice for 15 minutes or until tender. While rice is cooking, continue with step 2.
Heat oil in a saucepan over medium-high heat and add mince with ¼ teaspoon salt flakes. Cook mince, breaking up with a wooden spoon, for 5–6 minutes or until beginning to caramelise. While mince is cooking continue with step 3.
Slice carrot into rounds. Peel and slice onion into half-moons. Drain lentils.
Add onion to mince with a sprinkle of salt and cook, stirring occasionally, for 3–4 minutes or until onion starts to caramelise. Add Mild Mannered Vadouvan and curry leaves and cook for 30 seconds or until fragrant.
Add coconut milk, lentils, carrot, crumbled stock cube and 125ml (½ cup) water and stir to combine. Bring curry to a simmer, reduce heat to medium-low and cook for 8–10 minutes or until sauce has reduced slightly and carrot is tender.
Stir baby spinach through curry until wilted and season to taste. Divide rice between bowls and top with curry.