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Spinach lamb and cauliflower curry
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Spice up your week with a cozy and nutritious vegetable curry.
Ingredients:
  • 18.20 gm peanut oil
  • 1 large (about 200g) brown onion, chopped
  • 135g (1/2 cup) bought mild curry paste
  • 700g diced lamb
  • 1 425g can diced Italian tomatoes
  • 375ml (1 1/2 cups) water
  • 350g cauliflower, cut into florets
  • 1425g can chickpeas, drained, rinsed
  • 1250g pkt chopped frozen spinach, thawed
  • Salt & freshly ground black pepper
  • Cooked couscous, to serve
  • Roughly chopped fresh continental parsley, to serve
Instructions:
  • In a large heavy-based saucepan over high heat, heat oil. Add onion and garlic, cook for 1 minute until onion softens, then stir in curry paste and cook for another minute until aromatic.
  • Sear the lamb until browned, then add tomatoes and water. Bring to a boil, reduce heat, and simmer for 45 minutes. Add cauliflower and chickpeas, cook covered for 5 minutes, then stir in spinach until heated through. Season with salt and pepper to taste.
  • Serve the cooked couscous and curry in shallow bowls, then garnish with fresh parsley.

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