Simple lamb curry
Make the most of leftovers with this easy lamb curry
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Transforming leftovers into a fresh, flavourful meal is deeply satisfying. Incorporating legumes such as cooked chickpeas, lentils, or beans not only enhances the protein content but also increases the fibre intake of the final dish.
Transforming leftovers into a fresh, flavourful meal is deeply satisfying. Incorporating legumes such as cooked chickpeas, lentils, or beans not only enhances the protein content but also increases the fibre intake of the final dish.
Print
ShareIngredients
3 cups leftover roast Quality Mark lambi
chopped into 1.5cm cubes2 Tbsp olive oil
1 onion
finely chopped1 heaped tsp crushed garlici
1 heaped Tbsp curry powderi
400g chopped tomatoes
1 Tbsp tomato paste
3 cups mixed vegetablesi
chopped into 1.5cm cubes400g can chickpeas
200ml coconut milki
1 cup green peas
optional1/2 lemon juice
juice1/2 cup fresh coriander leavesi
optional
fresh coriander leaves
Jasmine rice
naan bread
optional
Method
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.
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.
Add tomatoes, 1/3 can of water, tomato paste, meat, veges and chickpeas and bring to a simmer. Simmer for 8 minutes.
Add green peas, continue simmering till these are warmed through but still bright green.
Add coconut cream/milk, stir though, and warm again.
Squeeze in the lemon juice and stir through. Taste and season as required.
Garnish with coriander and serve with rice or naan bread.
Nutrition Information per Serving (605g)
This nutritional analysis does not include rice or naan bread.
