Need to get dinner on the table pronto? Give this colourful dish a whirl!
Ingredients
- 2 large zucchinis
- 1 onion
- 1 clove garlic
- 60ml (1/4 cup) olive oil, plus extra, to cook
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 100g tomato paste
- 1 1/2 tablespoons Patak’s Eggplant Pickle, (see note) plus extra, to serve
- 2 x 400g cans chickpeas
- 8 lamb cutlets
- Coriander leaves, to serve
- Greek-style yoghurt, to serve
- Pappadums, to serve
Method
- Step 1Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 teaspoon salt in a bowl until combined.
- Step 2Heat a heavy-based frying pan over medium heat. Add zucchini mixture and cook, stirring occasionally, for 5 minutes or until it starts to soften. Add onion and garlic, and cook, stirring, for 5 minutes, then add tomato paste and eggplant pickle, and cook, stirring, for 2 minutes. Drain chickpeas, rinse, then drain again. Add to pan with 250ml (1 cup) water and simmer for 8 minutes or until chickpeas are warmed through.
- Step 3Meanwhile, heat a large, heavy-based frying pan over high heat. Rub lamb with a little oil and season with salt and pepper. Cook for 1 minute each side for medium or until cooked to your liking.
- Step 4Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.
Nutrition
2428 kj
Energy
29g
Fat Total
7g
Saturated Fat
38g
Protein
763.59mg
Sodium
7g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Tips: For a variation, substitute 1 eggplant cut into 1.5cm pieces for the zucchinis. Instead of pappadums, serve curry with steamed rice or naan. Patak’s Eggplant Pickle is available from supermarkets.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: MasterChef
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