Serves
4
Lamb and Pumpkin Curry
A great curry to make if it’s pumpkin season. Or swap the pumpkin out for butternut squash if not.
Ingredients
- 1 tsp olive oil
- 500g diced lamb
- 2 onions, chopped
- 5 cloves garlic, finely chopped
- 10cm fresh ginger grated
- 1 red chilli, de-seeded, finely chopped
- 1 tsp ground cumin
- 2 tsp freshly chopped coriander
- 1 tsp cinnamon
- 1 tsp curry powder
- 1 tsp turmeric
- 1 x 400ml can coconut milk
- 400g pumpkin cut into 2cm pieces
Directions
- Brown the onion, garlic, and ginger in a large pan over medium/high heat.
- Add lamb and stir until the lamb browns.
- Add chilli and spices, cook for a few minutes to release the aromas.
- Add coconut milk and stir well.
- Cook for 1-2 hours on low heat to simmer.
- Add the pumpkin, turn up the heat a little, and cook for a further 30 minutes.
- If you have any pumpkin puree, you can add this to the dish to make the sauce thicker.
- Serve with rice.
- Kcal: 441
- Protein: 29g
- Fats: 30g
- Carbs: 13g
- Fibre: 3.4g
