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!
- 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
- In a large saucepan, heat the oil over a medium heat. Add the onions and cook until golden.
- Add the lamb and cook for 2-3 minutes or until lightly browned.
- Add the curry paste and stir for 2 minutes, or until all the lamb is coated.
- 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.
- Add the spinach and stir through until wilted.
- 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!