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Lamb and Chickpea Curry

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Warm up with this spices lamb and chickpea curry. Full of flavour, this dish is sure to satisfy.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Lamb and chickpea curry


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Divide the curry among serving bowls. Serve with rice, pappadums, yoghurt and coriander leaves.