RECIPES

Lamb & chickpea curry

Lamb & chickpea curry

Nutritious & delicious

“This incredibly easy curry is far tastier and healthier than a takeaway – enjoy! ”

Serves: 6
Cooks In: 2H 20M
Difficulty: Super easy
Healthy
Kid friendly

Lamb, Dairy-free, Jamie's Food Revolution, Book

Nutrition per serving

 

Of an adult's reference intake

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Description: Jamie's Food Revolution

Recipe From
Jamie's Food Revolution
By Jamie Oliver
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Ingredients

Method

  1. Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
  2. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
  3. Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
  4. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
  5. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
  6. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
  7. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

 

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 Tips

Bulking out your curries or stews with pulses and beans is a great way to make your meals go further and save money. Double bonus!

Recipe ©Jamie Oliver
Photograph ©Jamie Oliver Enterprises Limited, by James Lyndsay

 

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