Immune-friendly recipe for 4 people, takes only 6 mins; recipe has cumin seed, sunflower oil, lamb, red pepper, chilli, curry paste, tomato, coconut cream, spinach and coriander.
Speedy lamb & spinach curry
Course: Immune-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 1/2 a 20g pack coriander, chopped (about 1 tbsp)
- Red Pepper: 1 red pepper, deseeded and sliced
- Tomato: 225g can chopped tomato
- Chilli: 1 green chilli, deseeded and sliced
- Sunflower Oil: 2 tsp sunflower oil
- Cumin Seed: 1/2 tsp cumin seeds
- Lamb: 200g lean lamb steak, cubed
- Curry Paste: 2 tbsp mild curry paste
- Spinach: 100g bag baby spinach
- Coconut Cream: 160ml can coconut cream
Directions
- 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.
- 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.
