Image of korma lamb and vegetable curry

Korma lamb and vegetable curry

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Image of korma lamb and vegetable curry

Korma lamb and vegetable curry image: Heart Foundation

  • Cooking Time20 minutes (preparation time 10 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 medium carrots, peeled and diced into 2cm pieces
  • 400g lean diced lamb
  • 2cm 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
  • 250g cherry tomatoes, halved
  • 60g baby spinach leaves
  • 2 cups '90 second quick’ brown rice
  • Coriander, to garnish

Method

Method

  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and carrot to the pan sauté for 1-2 minutes, or until just softened.
  2. Add lamb, ginger, garlic, turmeric, garam masala, cumin and chilli flakes and fry for 2-3 minutes or until fragrant.
  3. Add coconut milk, eggplant, cauliflower, tomatoes to the pan and bring to the boil.
  4. Reduce heat and simmer for 15-20 minutes, stirring occasionally until lamb and vegetables are tender. Stir in spinach.
  5. Meanwhile, heat microwave brown rice according to packet instructions.
  6. Serve curry with rice and garnish with coriander.

Tip:

  • For a milder flavour, add a dollop of reduced-fat Greek yoghurt to serve.

​Recipe: Heart Foundation

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 medium carrots, peeled and diced into 2cm pieces
  • 400g lean diced lamb
  • 2cm 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
  • 250g cherry tomatoes, halved
  • 60g baby spinach leaves
  • 2 cups '90 second quick’ brown rice
  • Coriander, to garnish

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