Korma lamb and vegetable curry
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Korma lamb and vegetable curry

20 minutes (10 minutes)
Serves 4
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 medium carrots, peeled and diced into 2cm pieces
  • 400g lean diced lamb
  • 2cm piece ginger, grated
  • 2 garlic cloves, crushed
  • 1 teaspoon turmeric
  • 2 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli flakes
  • 1/2 cup reduced fat coconut milk
  • 1 small eggplant, diced
  • 1/4 cauliflower, cut into florets
  • 250g cherry tomatoes, halved
  • 60g baby spinach leaves
  • 2 cups '90 second quick' brown rice
  • Coriander, to garnish
  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and carrot to the pan saute for 1-2 minutes, or until just softened. Add lamb, ginger, garlic, turmeric, garam masala, cumin and chilli flakes and fry for 2-3 minutes or until fragrant. Add coconut milk, eggplant, cauliflower, tomatoes to the pan and bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally until lamb and vegetables are tender. Stir in spinach.
  2. Meanwhile, heat microwave brown rice according to packet instructions. Serve curry with rice and garnish with coriander.

Tip

  • For a milder flavour, add a dollop of reduced fat Greek Yoghurt to serve.   

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