Speedy lamb & spinach curry
The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 6 mins
- Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
- Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
205 kcalories, protein 13.0g, carbohydrate 6.0g, fat 15.0 g, saturated fat 8.0g, fibre 2.0g, sugar 5.0g, salt 0.66 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13140/
http://www.bbcgoodfood.com/recipes/13140/
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Ingredients
- ½ tsp cumin seeds
- 2.0 tsp sunflower oil
- 200.0g lean lamb steak, cubed
- 1 red pepper , deseeded and sliced
- 1 green chilli , deseeded and sliced
- 2.0 tbsp mild curry paste
- 225.0g can chopped tomatoes
- 160.0ml can coconut cream
- 100.0g bag baby spinach
- ½ a 20g pack coriander , chopped (about 1 tbsp)
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 6 mins
Ingredients
- ½ tsp cumin seeds
- 2.0 tsp sunflower oil
- 200.0g lean lamb steak, cubed
- 1 red pepper , deseeded and sliced
- 1 green chilli , deseeded and sliced
- 2.0 tbsp mild curry paste
- 225.0g can chopped tomatoes
- 160.0ml can coconut cream
- 100.0g bag baby spinach
- ½ a 20g pack coriander , chopped (about 1 tbsp)
205 kcalories, protein 13.0g, carbohydrate 6.0g, fat 15.0 g, saturated fat 8.0g, fibre 2.0g, sugar 5.0g, salt 0.66 g
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26 October 2009
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26 October 2009
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03 December 2009
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01 August 2010
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15 September 2010
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