Spinach lamb and cauliflower curry

Spinach lamb and cauliflower curry

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A curry is a simple way to liven up the week. This ones hearty and full of healthy vegetables.

The ingredient of Spinach lamb and cauliflower curry

  1. 1 tablespoon peanut oil
  2. 1 large (about 200g) brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 135g (1/2 cup) bought mild curry paste
  5. 700g diced lamb
  6. 1 425g can diced Italian tomatoes
  7. 375ml (1 1/2 cups) water
  8. 350g cauliflower, cut into florets
  9. 1425g can chickpeas, drained, rinsed
  10. 1250g pkt chopped frozen spinach, thawed
  11. Salt & freshly ground black pepper
  12. Cooked couscous, to serve
  13. Roughly chopped fresh continental parsley, to serve

The instruction how to make Spinach lamb and cauliflower curry

  1. Heat oil in a large heavy-based saucepan over high heat. Add onion and garlic, and cook, stirring, for 1 minute or until onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  2. Add the lamb and cook, stirring, for 2 minutes or until browned all over. Add the tomatoes and water, and bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 45 minutes. Stir in the cauliflower and chickpeas, and cook, covered, stirring occasionally, for 5 minutes or until the cauliflower is just tender. Add the spinach and stir over low heat until heated through. Taste and season with salt and pepper. (See freezing notes below.)
  3. Spoon the cooked couscous and the curry into shallow serving bowls and sprinkle with parsley.

Nutritions of Spinach lamb and cauliflower curry

calories: 833.154 calories
calories: 41 grams fat
calories: 11 grams saturated fat
calories: 46 grams carbohydrates
calories: 11 grams sugar
calories:
calories: 63 grams protein
calories: 119 milligrams cholesterol
calories: 2042.34 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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