Since becoming a mummy, dinner dates are a distant memory, and eating one handed with a baby and fur baby by my side has fast become my new norm. There may well have been a fair few takeaways these last few weeks, and whilst I’m completely cool with that, going forwards I’m tying to get back to whipping up speedy nutrient-dense dinners that hit the spot! So I’ve decided to turn my takeaways into delicious fakeaways… a healthy swap for both my body and bank balance!

As it’s National Curry Week, I wanted to share with you my ‘Lamb & Chickpea Rendang Curry’ that I threw together for Try Lamb! This one pot dish provides a whole bunch of nutrients – rich in protein and vitamin B12, the succulent lamb leg steaks are delicious, and a great economical choice for this nutritious curry. On top of that, the fibre from the chickpeas and iron from the spinach, served with basmati rice, makes for a healthy balanced meal. It can be thrown together in 30 minutes with minimal chopping – another essential when juggling mummy life – I’m all for minimal effort/ maximum taste/ whack it all in a pan type of meal, and this lamb based curry does not disappoint. Basically you need to try this!

INGREDIENTS 

  • 1 tbsp oil
  • 1 brown onion, thinly sliced
  • 500g lamb leg steak, cut into small pieces
  • 150g Rendang curry paste
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained, rinsed
  • 125ml coconut cream
  • Large handful baby spinach, stalks removed
  • Basmati rice – microwavable rice works well as it cooks in minutes! (read and follow packaging for cooking instructions)
  • Coriander leaves, to serve

 

METHOD

  1. In a large saucepan, heat the oil over a medium heat. Add the onions and cook until golden.
  2. Add the lamb and cook for 2-3 minutes or until lightly browned.
  3. Add the curry paste and stir for 2 minutes, or until all the lamb is coated.
  4. Add the Rendang curry paste, chopped tomatoes, chickpeas, and coconut cream, as well as 125ml water. Bring to the boil and then reduce to a low heat and simmer for 15 minutes.
  5. Add the spinach and stir through until wilted.
  6. Serve with basmati rice and garnish with coriander.

Enjoy your curry night!

Remember to tag me in your foodie snaps on Instagram if you try this!