Speedy lamb & spinach curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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)
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.
Nutrition per serving:
205 kcalories, protein 13g, carbohydrate 6g, fat 15 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.66 g
Serving Size: serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user NANA1984X.
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.
Nutrition per serving:
205 kcalories, protein 13g, carbohydrate 6g, fat 15 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.66 g
Serving Size: serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user NANA1984X.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 17.8 g
- Cholesterol: 32.6 mg
- Sodium: 433.0 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.8 g
- Protein: 13.6 g
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