Lamb and vegetable curry
Everyone loves a curry and this one made with leftover roast lamb gives you 3 of your 5-a-day too.
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
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You will need
- 1 tablespoon SO organic rapeseed oil
- 1 onion, peeled and finely chopped
- 2 tablespoons rendang paste
- 400g butternut squash, peeled, deseeded and cut into bite-size pieces
- 250g aubergine, cut into bite-size pieces
- 1 lamb stock cube, made up to 300ml with hot water
- 300g leftover roast lamb, cut into bite-size pieces
- 200g pack sugar snaps
- 200ml be good to yourself natural probiotic yogurt
- ½ x 31g pack fresh coriander, washed, leaves picked and chopped
- 2 flamebaked plain naans, warmed and halved, to serve
Recipe Information
Step by step guide to making Lamb and vegetable curry
- Heat the oil in a large frying pan, add the onion and cook for 5 minutes. Stir in the curry paste, butternut squash and aubergine, and cook for a further 10 minutes.
- Pour over the stock, bring to the boil and let simmer for 20 minutes, adding the lamb and sugar snap peas for the last 5 minutes.
- Stir through the yogurt and coriander before serve with the warm naan bread.
Summary of customer ratings and reviews
Nutritional information for Lamb and vegetable curry
Nutritional information for Lamb and vegetable curry
Nutrition type | per serving |
---|---|
Calories | 405 kcal |
Total Fat | 12.7g |
Saturated Fat | 3.6g |
Salt | 0.79g |
Sugar | 16.6g |
Here are your recipe ingredients
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£4.55
46p/100ml
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99p
99p/kg
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£1.50
£1.50/kg
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95p
95p/ea
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£2.00
£2.50/100g
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£1.55
£7.75/kg
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£1.10
22p/100g
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£1.25
48p/100g