Fill your family home with fragrant Indian flavours from this tender lamb and chickpea curry.
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, thinly sliced
- 500g Coles Australian lamb leg steak, cut into 3cm pieces
- 1/2 cup (150g) korma curry paste
- 400g can Coles Brand diced tomatoes
- 1/2 cup (125ml) coconut cream
- 400g can chickpeas, rinsed, drained
- 1/2 teaspoon caster sugar
- 75g baby spinach
- Steamed basmati rice, to serve
- Pappadums, to serve
- Natural yoghurt, to serve
- Coriander leaves, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until golden. Add the lamb and cook for 2-3 mins or until lightly browned.
- Step 2Add the curry paste and cook, stirring, for 2 mins or until lamb is coated and paste is aromatic. Add the tomato, 1/2 cup (125ml) water, coconut cream, chickpeas and sugar. Stir to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 mins. Stir through the spinach until wilted.
- Step 3Divide the curry among serving bowls. Serve with rice, pappadums, yoghurt and coriander leaves.
- High fibre
- Low carb
- Lower gi
Nutrition
2610 kj
Energy
28g
Fat Total
13g
Saturated Fat
15g
Fibre
48g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Make it vegetarian:
This makes a great veggie curry too – swap the lamb for zucchini, broccoli or cauliflower, or throw in an extra can of chickpeas.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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