
A medium-spiced curry made with lamb, vegetables and lentils in a rich, thick sauce that’s packed with flavour.
Serves
4
Prep
15 minutes
Cook
1 hour 30 minutes
Nutritional Information:
Each 421g serving contains (excludes serving suggestion)
- KCal
- 417
- Carbs
- 46.3g
- Fibre
- 10.6g
- Protein
- 27.7g
- Fat
-
11.1g
(Low)
- Saturates
-
3.4g
(Low)
- Sugars
-
16.6g
(Low)
- Salt
-
0.59g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 1 onion, chopped
- 350g diced lambs leg
- 2 carrots, chopped
- 4 cloves garlic, crushed
- 3cm fresh ginger root, grated
- 100g red lentils
- 1 low-salt lamb or chicken stock cube in 400ml boiling water
- 1 x 400g tin chopped tomatoes
- 1 tbsp mild curry paste
- 1-2 sweet potatoes, (400g) peeled and chopped
- 1 aubergine, chopped
- 20g fresh coriander, roughly chopped
Method
Method
Recipe tips
- You can make this dish with any lean meat, such as beef or pork.
- For a speedy version, use cubed chicken or turkey and simmer for 15 minutes instead of 1 hour, before adding the sweet potato and aubergine.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.