Lamb Curry with Spinach / Curry in a Hurry

Lamb Curry with Spinach / Curry in a Hurry
Serves 4

2 onions, chopped
2 cloves garlic, chopped
21/2cm piece fresh ginger, finely chopped
1 cinnamon stick
4 cups diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
4 tablespoons low-fat natural yoghurt
2 tablespoons tomato purée
1 cup beef stock
salt and black pepper
3 cups fresh spinach, finely chopped


Spray a non-stick frying pan with oven spray. Stir-fry onions, garlic, ginger and cinnamon stick to soften and release the flavour of the spices. Add lamb and fry for five minutes, turning, until it begins to colour. Mix in cumin and coriander, then add yoghurt, a tablespoon at a time, stirring well each time. Mix together tomato purée and stock and add to pan. Season to taste. Bring to boil, then cover and simmer for 30 minutes or until lamb is tender. Stir in spinach, cover and simmer for another 15 minutes or until mixture has reduced.

fibre 1.8g
fat 11.9g
kilojoules 1504kJ

Curry in a Hurry

serves 4

1 medium onion, chopped
1 medium red capsicum, chopped
1 teaspoon crushed garlic
11/2 tablespoons curry powder
400g can tomatoes, crushed
2 x 300g cans chickpeas, rinsed and drained
3 medium potatoes, peeled and chopped
1/3 cup natural yoghurt

Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft. Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.

fibre 12.5g
fat 4.2g
kilojoules 1375kJ

Brought to you by Fernwood's published recipe book, Fabulous Food (RRP$14.95) visit the website at:

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Lamb Curry with Spinach / Curry in a Hurry