Speedy lamb & spinach curry
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Speedy lamb & spinach curry

By Sara Buenfeld

The perfect recipe for a quick curry fix, use a tender cut of meat than can be stir-fried instead of stewed

  • Prep:10 mins
    Cook:6 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 205
  • fat 15g
  • saturates 8g
  • carbs 6g
  • sugars 5g
  • fibre 2g
  • protein 13g
  • salt 0.66g

Ingredients

  • ½ tsp cumin seeds
  • 2 tsp sunflower oil
  • 200g lean lamb steak, cubed
  • 1 red pepper, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 2 tbsp mild curry paste
  • 225g can chopped tomatoes
  • 160ml can coconut cream
  • 100g bag baby spinach
  • ½ a 20g pack coriander, chopped (about 1 tbsp)

Method

  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.

  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.

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