Speedy lamb & spinach curry

10-30 minutes 4 servings 400 kcal or less chilli chillies coconut cream coconut curry coriander cumin seed cumin seeds curry paste easy curry everyday recipes indian recipes lamb lamb rogan josh mains midweek meal recipes quick quick curry recipes red pepper red peppers spinach tomato tomatoes

N/A

Source

Ingredients

½ tsp cumin seeds

2 tsp sunflower oil

200g lean lamb steak, cubed

1 red pepper , deseeded and sliced

1 green chilli , deseeded and sliced

2 tbsp mild curry paste

225g can chopped tomato

160ml can coconut cream

100g bag baby spinach

½ a 20g pack coriander , chopped (about 1 tbsp)

Method

Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.

Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.