Leftover Lamb & Chickpea Curry
Make leftover roast lamb go further
4 - 6
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Regina Wypych
There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.
There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.
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Ingredients
Curry
3 cups leftover roast Quality Mark lamb
i
chopped into 1.5cm cubes
2 Tbsp olive oil
1 onion
finely chopped
1 heaped tsp crushed garlic
i
1 heaped Tbsp curry powder
i
400g chopped tomatoes
1 Tbsp tomato paste
3 cups mixed vegetables
i
chopped into 1.5cm cubes
400g can chickpeas
1 cup green peas
optional
200ml coconut milk
i
1/2 lemon
juice
1/2 cup fresh coriander leaves
To serve
fresh coriander leaves
Jasmine rice
naan bread
Method
To Make Curry
1
In a frying pan, heat 1 tablespoon of oil on medium heat and add the onion. Fry for around 8 minutes till golden and softened.
2
Add the rest of the oil along with the crushed garlic and fry for one minute. Then add the curry powder and fry for another minute.
3
Add tomatoes, 1/3 can of water, tomato paste, meat, veges and chickpeas and bring to a simmer. Simmer for 8 minutes.
4
Add green peas, continue simmering till these are warmed through but still bright green.
5
Add coconut cream/milk, stir through, and warm again.
6
Squeeze in the lemon juice and stir through. Taste and season as required.
7
Garnish with coriander and serve with rice or naan bread.
Nutrition Information per Serving (460g)
This nutrition analysis is based on 6 serves and does not include the rice or naan to serve.
Energy
2053kJ (491 kcal)
Protein
41.3g
Total Fat
22.1g
Saturated Fat
9.6g
Carbs
26.9g
Dietary Fibre
9.6g
Sodium
197mg
Iron
7.8mg
Zinc
4.2mg
Vitamin B12
2.2µg
