Speedy lamb & spinach curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- ½ tsp cumin seeds
- 2 tsp sunflower oil
- 200g lean lambsteak, cubed
- 1 red pepperdeseeded and sliced
- 1 green chillideseeded and sliced
- 2 tbsp mild curry paste
- 225g can chopped tomato
- 160ml can coconut cream
- 100g bag baby spinach
- ½ a 20g pack corianderchopped (about 1 tbsp)
Nutrition: per serving
- kcal205
- fat15g
- saturates8g
- carbs6g
- sugars5g
- fibre2g
- protein13g
- salt0.66glow
Method
step 1
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.
step 2
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.
