Simple lamb curry
Make the most of leftovers with this easy lamb curry
4
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Regina Wypych
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.
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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
200ml coconut milk
i
1 cup green peas
optional
1/2 lemon juice
juice
1/2 cup fresh coriander leaves
i
optional
To serve
fresh coriander leaves
Jasmine rice
naan bread
optional
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 though, 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 (605g)
This nutritional analysis does not include rice or naan bread.
Energy
2546
Protein
45.3g
Total Fat
28.2g
Saturated Fat
12.7g
Carbs
36.9g
Dietary Fibre
12.9g
Sodium
276.3mg
Iron
7.1mg
Zinc
6.9mg
Vitamin B12
1.9µg
