© J Sainsbury plc 2020
Lamb and vegetable curry
Make the most of leftover roast lamb and a bit of Thai curry paste for this easy curry
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tbsp rendang paste
- 400 g butternut squash, peeled, deseeded and cut into bite-size pieces
- 250 g aubergines, trimmed and cut into bite-size pieces
- 300 ml lamb stock, made with 1 stock cube
- 300 g leftover roast lamb, cut into bite-size pieces
- 200 g sugar snaps, halved diagonally
- 200 ml reduced fat natural yogurt
- 1/2 x 30g bunch fresh coriander, chopped
- 2 flamebaked plain naans, warmed
Method
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1
Heat the oil in a large frying pan, add the onion and cook for 5 minutes. Stir in the rendang paste, butternut squash and aubergine, and cook for a further 10 minutes.
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2
Pour over the stock, bring to the boil and simmer for 20 minutes, adding the lamb and sugar snaps for the last 5 minutes. Stir through the yogurt and coriander and serve with the warm naan bread.
