"No Guilt" Hearty Lamb, Lentil and Vegetable Curry
"No Guilt" Hearty Lamb, Lentil and Vegetable Curry
"No Guilt" Hearty Lamb, Lentil and Vegetable Curry
#DietitianDesigned Healthy Lamb, Lentil and Vegetable Curry. This is one of www.ElicoFoods.com 'secret recipes' that we prepare and deliver to our special clients on a weekly basis. We have chosen to share this with you to inspire more healthy fresh eating. Whoever said curries cant be healthy and tasty haven't tried this recipe. Loaded with tender lamb and fresh healthy vegetables, with the added benefits of lentils (you, your partner or kids wont even know they are in there), all combined with a special spice mix that will have you thinking that you are eating at a hidden curry house in the backstreets of India. The best part is you can substitute your meat for lamb mince, or beef or chicken, and just use whatever vegetables you have on hand (but aim to include at least 3 types). Get creative and give this one a go and we are sure it wont be your last.
Ingredients
- 1 medium brown onion diced
- 4 garlic cloves crushed
- 1/2 tsp of fresh grated ginger (or can use ginger powder)
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp ground Tumeric
- 1 tsp pepper
- 1/2 tsp salt
- 1 Tbls olive oil
- 500g lean diced lamb (or your meat of choice)
- 400g can of diced tomatoes
- 400g can of coconut cream
- 400g can of lentils (drained)
- 2 carrots peeled and chopped
- 1 red capsicum sliced
- 2 zucchinis chopped
- 1 small broccoli head chopped into florets
- 1 cup of raw basmati rice
- 1/2 cup natural yoghurt
- 1 handful of fresh coriander chopped
Directions
- Heat olive oil in large saucepan, then add and saute onion, garlic and ginger for 2-3mins until softened.
- Stir in cumin, coriander, turmeric, pepper, salt. Add diced lamb and cook until browned all over
- Stir in tinned tomatoes, coconut cream and lentils. Bring to the boil, reduce heat and simmer on low uncovered for 1 hour.
- Cook Basmati rice as per packet instructions while curry is simmering.
- Stir in the carrots, capsicum, zucchini and broccoli and simmer for a further 15 minutes.
Serve with steamed basmati rice topped with a dollop of natural yoghurt and chopped fresh coriander.
Tip
Try substituting lamb with beef or chicken and using whatever vegetables you have on hand or are in season such as sweet potato, green beans, pumpkin, cauliflower. The curry can even be made in advance and reheated or frozen for when you have no time to cook and need a healthy meal on the run.
See it on my blog
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