Lamb and chickpea curry

Fill your family home with fragrant Indian flavours from this tender 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

Energy 2610kJ	Fat saturated 13.00g
Fat Total 28.00g	Carbohydrate sugars g
Carbohydrate Total 37.00g	Dietary Fibre 15.00g
Protein 48.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   Divide the curry among serving bowls. Serve with rice, pappadums, yoghurt and coriander leaves.

Make it vegetarian:
This makes a great veggie curry too - swap the lamb for zucchini, broccoli or cauliflower, or throw in an extra can of chickpeas.