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This quick curry doesnt disspaoint. Ready in 20 mins it ticks all the boxes!
• Heat oil in a large pan and fry the onion until soft. Add lamb and stir-fry for 3 - 4 minutes. Transfer to a warm plate and set aside.
• Add garlic, ginger, curry powder or pasta, coconut milk, stock, tomato purée and mango chutney to the pan and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.
• Return the lamb to the pan and add the chick peas, spinach, half the spring onions, lime juice and coriander. Continue to cook for a minute.
• Microwave the rice according to the packet instructions and warm the bread. Spoon the rice into four warm bowls and top with lamb curry. Scatter with remaining spring onions and drizzle with yogurt before serving.