Lamb & squash curry
A speedy one-pot supper that's low-fat, under 250 calories and packed full of flavour
Recipe uploaded by
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutesLow-fat
- Video tutorial: Chopping an onion
- Toss the meat with the curry powder, garlic and ginger and season. Heat 2 tsp oil in a large saucepan. Add the onion and coriander stems and cook for 2-3 minutes. Add the meat and brown for another couple of minutes. Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat.
- Add the squash pieces and cook for a further 7 minutes. Add the peas and cook for a further 3 minutes. Serve with warm naan bread and mango chutney, if you like.
Per serving
235 kcalories, protein 23.9g, carbohydrate 16.4g, fat 8.7 g, saturated fat 4g, fibre 4.4g, salt 0.23 g
Recipe from olive magazine, November 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/13192/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutesLow-fat
Ingredients
- 400g lean lamb steaks, all fat trimmed, cut into pieces
- 2 tsp Madras curry powder
- 2 garlic cloves , crushed
- 3cm piece root ginger , grated
- olive oil
- 1 onion , finely chopped
- a small bunch coriander , leaves and stems chopped separately
- 300ml vegetable stock or water
- 500g butternut squash , peeled and cut into 2cm cubes
- 100g frozen peas
- naan bread to serve
- mango chutney to serve (optional)
Per serving
235 kcalories, protein 23.9g, carbohydrate 16.4g, fat 8.7 g, saturated fat 4g, fibre 4.4g, salt 0.23 g





Tried and tested