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Lamb curry with sweet potato, cherry tomatoes & spinach
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Flavorful veggie curry - a nutritious dinner winner.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 500g diced lamb
  • 60g (1/4 cup) Madras curry paste
  • 500ml (2 cups) hot water
  • 500g sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 250g cherry tomatoes, halved
  • 1 bunch English spinach, trimmed, coarsely chopped
  • Fresh coriander leaves, to serve
  • Steamed Basmati rice, to serve
Instructions:
  • In a spacious non-stick pan, warm up the oil over medium-low heat. Sauté the onion, stirring occasionally, until golden for about 10 minutes. Turn up the heat to medium-high, then add the lamb and cook, stirring, until nicely browned for 2-3 minutes.
  • Stir in the vibrant curry paste to coat the ingredients. Pour in the water and bring the mixture to a boil. Simmer on low heat, covered, for 10 minutes to infuse the flavors.
  • Cook the sweet potato covered until tender, about 15 minutes. Then add the tomato and spinach and continue to cook until the spinach wilts, about 3 minutes.
  • Garnish the curry with fresh coriander and plate alongside fluffy rice.

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