Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 medium carrots, peeled and diced into 2 cm pieces
- 400 g lean diced lamb
- 2 cm piece ginger, grated
- 2 garlic cloves, crushed
- 1 teaspoon turmeric
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon chilli flakes
- ½ cup reduced fat coconut milk
- 1 small eggplant, diced
- ¼ cauliflower, cut into florets
- 250 g cherry tomatoes, halves
- 60 g baby spinach leaves
- 2 cups '90 second quick' brown rice
- Coriander, to garnish
Method
Step 1
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and carrot to the pan saute for 1-2 minutes, or until just softened. Add lamb, ginger, garlic, turmeric, garam masala, cumin and chilli flakes and fry for 2-3 minutes or until fragrant. Add coconut milk, eggplant, cauliflower, tomatoes to the pan and bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally until lamb and vegetables are tender. Stir in spinach.
Step 2
Meanwhile, heat microwave brown rice according to packet instructions. Serve curry with rice and garnish with coriander.
Tip
For a milder flavour, add a dollop of reduced fat Greek yoghurt to serve.
