• 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


  1. 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.

  2. 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.

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 10.3g 15%
  • Saturates 2.7g 14%
  • Sugars 14.1g 16%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 310kj/74kcal

Each serving provides

46.4g carbohydrate 5.5g fibre 12.0g protein

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