Warm up with this spices lamb and chickpea curry. Full of flavour, this dish is sure to satisfy.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs vegetable oil
1 brown onion, thinly sliced
500g Coles Australian Lamb Leg Steak, cut into 3cm pieces
½ cup (150g) korma curry paste
400g can Coles Brand Diced Tomatoes
½ cup (125ml) coconut cream
400g can chickpeas, rinsed, drained
½ tsp caster sugar
75g baby spinach
steamed basmati rice, to serve
pappadums, to serve
natural yoghurt, to serve
coriander leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 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 2
Add the curry paste and cook, stirring, for 2 mins or until lamb is coated and paste is aromatic. Add the tomato, ½ 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 3
Divide the curry among serving bowls. Serve with rice, pappadums, yoghurt and coriander leaves.
