
Lamb and squash curry
Published: December 19, 2014 at 2:32 PM
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serves 4
Easy
Total time: 30 mins
0 reviews
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For those nights when only a curry will do. This quick curry of lamb steaks, butternut squash and ginger is full of flavour and a healthy family meal.
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Try this recipe for lamb and squash curry, then check out our butternut squash curry as a veggie alternative.
Ingredients
Nutrition
-
400g lean lamb leg steaks
cut into pieces
-
2 tsp madras curry powder
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2 cloves garlic
crushed
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3cm piece root ginger
grated
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olive oil
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1 onion
finely chopped
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a small bunch coriander
leaves and stems chopped separately
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or water 300ml vegetable stock
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500g butternut squash
peeled and cut into 2cm cubes
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100g frozen peas
-
to serve naan bread
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to serve (optional) mango chutney
Nutrition: per serving
- kcal235
- fat8.7g
- saturates0g
- carbs16.4g
- sugars0g
- fibre4.4g
- protein23.9g
- salt0.23g
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Method
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step 1
Toss the meat with the curry powder, garlic and ginger and season. Heat 2 tsp oil in a large saucepan. Add the onion and coriander stems and cook for 2-3 minutes. Add the meat and brown for another couple of minutes. Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat. Add the squash pieces and cook for a further 7 minutes. Add the peas and cook for a further 3 minutes. Serve with warm naan bread and mango chutney, if you like.
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