Dinner 🤖 AI Generated

Lamprais: Lighter Banana Leaf Rice Parcels

Experience the exotic Dutch-Burgher tradition of lamprais—fragrant rice and spiced meat wrapped in banana leaves—without the heavy oil load. Our Fat Switch version cuts 40% of calories by swapping ghee for spray oil and using lean mince, while the complex curry flavors remain utterly authentic and indulgent.

25m

Prep Time

35m

Cook Time

Servings

408

Calories

28g

Protein

🛒 Ingredients

✓ 2 banana leaf squares (12×12 inches, or parchment as backup)
✓ 1.5 cups basmati rice
✓ 3 cups low-sodium chicken broth
✓ 250g lean ground beef (5% fat) or chicken mince
✓ 1 medium onion, thinly sliced
✓ 3 cloves garlic, minced
✓ 1 tbsp fresh ginger, grated
✓ Cooking spray (6 sprays total)
✓ 1 tsp coconut oil
✓ Salt & pepper to taste
✓ 2 tsp curry powder (meat curry blend)
✓ 1 tsp turmeric
✓ 3/4 cup light coconut milk
✓ 2 tbsp plain yogurt
✓ 2 tbsp tomato paste
✓ 1 tsp ground cumin
✓ 1/2 tsp ground coriander
✓ 2 green chilies, slit lengthwise (optional, for heat)

👨‍🍳 Instructions

1. Prepare Banana Leaves: Gently warm banana leaves over a gas flame or dip in hot water for 30 seconds to soften. Wipe clean and lay flat on a work surface. If using parchment, cut two 12×12 inch squares. Set aside.

2. Cook Rice Base: Bring broth to a boil in a medium saucepan. Add rinsed basmati rice, stir once, reduce heat to low. Cover and cook for 12 minutes until rice is nearly tender and liquid is absorbed. Fluff with a fork and season lightly.

3. Brown Meat Curry: Spray a large skillet with cooking spray. Heat over medium-high. Add minced meat and cook 3–4 minutes, breaking into small pieces, until no pink remains. Add sliced onion, garlic, and ginger; sauté 2 minutes until fragrant.

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4. Build Meat Curry Sauce: Stir in curry powder, turmeric, cumin, and coriander. Toast spices for 1 minute. Add tomato paste and stir to coat. Pour in light coconut milk and yogurt; stir until smooth. Simmer 5–6 minutes on medium heat until sauce thickens slightly. Season with salt, pepper, and green chilies if using. Remove from heat.

5. Layer Rice & Curry: Place each banana leaf with the shiny side down. Divide cooked rice in half (about 1.5 cups each). Spread each portion in the center of a leaf, leaving 2 inches border. Top rice with half the meat curry mixture, gently pressing to distribute evenly.

6. Wrap Parcels: Fold the bottom edge of the banana leaf up and over the filling. Fold the left and right sides toward the center, overlapping. Fold the top edge down and tuck under. For parchment, fold into an envelope; use kitchen twine to secure if needed. The parcel should be snug but not overly compressed.

7. Steam Lamprais: Fill a large pot with 1 inch of water. Place a steamer rack or heat-proof plate inside. Bring water to a simmer. Carefully place both parcels (seam-side down) on the rack. Cover pot with a tight-fitting lid. Steam for 15 minutes until banana leaf is softened and contents are heated through.

8. Rest & Serve: Remove parcels with tongs and place on serving plates. Let rest for 2 minutes (contents will be very hot). Carefully open the top edge of the banana leaf to reveal the aromatic rice and curry. Serve with lime wedges, sliced fresh chilies, and cucumber raita on the side if desired.

📊 Nutrition per Serving

Calories408 kcal

Protein28g

Carbohydrates60g

Fat9g

🏷️ Tags

#Sri Lankan rice parcels#lean ground beef curry recipe#banana leaf steamed dinner low-calorie

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