Tomato, cauliflower and lamb curry
Photography by Mark O'MearaThis top meal is inspired by Indian cuisine, is full of flavour and good for you, too.
Preparation Time
10 minutes
Cooking Time
25 minutes
Serves 4
Ingredients
Olive oil spray
400g lamb leg steaks, cut into 2cm pieces
1 large red onion, cut into thin wedges
1 1/2 tbs korma curry paste (see note)
2 x 250g punnets cherry tomatoes, halved
450g cauliflower, trimmed, cut into florets
250ml (1 cup) water
1 bunch English spinach, trimmed, leaves shredded
2 tsp brown sugar
Steamed basmati rice, to serve
Method
Heat a large frying pan or wok over medium-high heat. Spray with oil. Cook half the lamb, stirring often, for 2 minutes or until golden. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
Spray the pan with oil. Cook onion, stirring occasionally, for 2-3 minutes or until golden. Add the curry paste. Cook, stirring, for 1-2 minutes. Add the tomato, cauliflower and water. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes.
Add the lamb. Cook for 2-3 minutes or until lamb is cooked through. Stir in spinach until it just wilts. Remove from heat. Stir in the sugar. Serve with rice.
Notes
If you want this recipe to be gluten free, use gluten-free curry paste.
Swap it: For a change, swap the lamb for chicken thigh fillets, excess fat trimmed.
Good Taste - May 2010
Recipe by Chrissy Freer
