Lamb And Chickpea Curry

Fill your family home with fragrant Indian flavours from this tender lamb and chickpea curry.

The ingredient of Lamb And Chickpea Curry

• 1 tablespoon vegetable oil
• 1 brown onion thinly sliced
• 500g coles australian lamb leg steak cut into 3cm pieces
• 1 2 cup 150g korma curry paste
• 400g can coles brand diced tomatoes
• 1 2 cup 125ml coconut cream
• 400g can chickpeas rinsed drained
• 1 2 teaspoon caster sugar
• 75g baby spinach
• steamed basmati rice to serve
• pappadums to serve
• natural yoghurt to serve
• coriander leaves to serve

The Instruction of lamb and chickpea curry

• heat the oil in a large saucepan over medium heat cook the onion stirring for 5 mins or until golden add the lamb and cook for 2 3 mins or until lightly browned
• add the curry paste and cook stirring for 2 mins or until lamb is coated and paste is aromatic add the tomato 1 2 cup 125ml water coconut cream chickpeas and sugar stir to combine bring to the boil reduce heat to low and simmer uncovered for 15 mins stir through the spinach until wilted
• divide the curry among serving bowls serve with rice pappadums yoghurt and coriander leaves

Nutritions of Lamb And Chickpea Curry

calories: 623 79 calories
calories: 28 grams fat
calories: 13 grams saturated fat
calories: 37 grams carbohydrates
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calories: 48 grams protein
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