- 0:12 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy lamb curry.
Ingredients
- 1 tablespoon peanut oil
- 400g lamb loin, thinly sliced
- 1 small onion, cut into wedges
- 3 (total 350g) thin eggplants, sliced into 1cm rounds
- 300g cauliflower cut into flowerets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground chilli
- 1/4 cup (60ml) Massel chicken style liquid stock
- 1 tablespoon soy sauce
- 2 tomatoes, seeds removed and chopped
- 2 tablespoons mint leaves, torn
- 1/2 teaspoon caster sugar
- 2 teaspoons white wine vinegar
Method
- Step 1Heat half the oil in a wok or large frying pan over medium high heat. Cook the lamb in batches, stir-frying, for 3-4 minutes until golden brown. Remove and set aside.
- Step 2Heat remaining oil. Add onion, eggplant, cauliflower and spices. Stir-fry for 1-2 minutes, then add stock and soy sauce. Cook for 3 minutes or until vegetables are tender.
- Step 3Meanwhile, combine the tomato, mint, sugar and vinegar. Set aside. Return the lamb to the wok and toss well. Top with a spoonful of the tomato mixture and serve with steamed basmati rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1492 kj
Energy
24g
Fat Total
9g
Saturated Fat
5g
Fibre
27g
Protein
70mg
Cholesterol
494.62mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Long, slender eggplants, sometimes called Lebanese or Continental, are more tender and less bitter than the large bell-shaped variety.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au
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