Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 0.5 tsp ground cinnamon
  • 1 clove garlic, crushed
  • 1 green chilli, finely chopped
  • 390 g carton chopped tomatoes in tomato juice
  • 400 ml half-fat coconut milk
  • 350 g leftover roasted lamb, shredded
  • 200 g sugar snap peas, sliced on the diagonal
  • 250 g long grain and wild rice
  • 300 g frozen very fine whole green beans
  • 120 g low fat natural yogurt

Method

  1. 1

    Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.

  2. 2

    Add the garlic and chilli, and cook for 1 minute. Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes before adding the cooked lamb and the sugar snap peas. Simmer for a further 10 minutes.

  3. 3

    Meanwhile, cook the rice and the frozen beans in separate pans to pack instructions.

  4. 4

    Serve the curry with the rice, green beans and yogurt on the side.

Nutritional Details

Each serving provides
  • Energy 2642kj 631kcal 32%
  • Fat 24.7g 35%
  • Saturates 13.1g 66%
  • Sugars 11.9g 13%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

64.1g carbohydrate 5.6g fibre 35.2g protein

 
Show us how you cook it!
Back to top