Tomato, Cauliflower And Lamb Curry

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

The ingredient of Tomato Cauliflower And Lamb Curry

• olive oil spray
• 400g lamb leg steaks cut into 2cm pieces
• 1 large red onion cut into thin wedges
• 1 1 2 tablespoons korma curry paste see note
• 2 x 250g punnets cherry tomatoes halved
• 450g cauliflower trimmed cut into florets
• 250ml 1 cup water
• 1 bunch english spinach trimmed leaves shredded
• 2 teaspoons brown sugar
• steamed basmati rice to serve

The Instruction of tomato cauliflower and lamb curry

• heat a large frying pan or wok over medium high heat spray with oil cook half the lamb stirring often for 2 minutes or until golden transfer to a plate repeat with remaining lamb reheating the pan between batches
• spray the pan with oil cook onion stirring occasionally for 2 3 minutes or until golden add the curry paste cook stirring for 1 2 minutes add the tomato cauliflower and water bring to the boil reduce heat to medium simmer for 10 minutes
• add the lamb cook for 2 3 minutes or until lamb is cooked through stir in spinach until it just wilts remove from heat stir in the sugar serve with rice

Nutritions of Tomato Cauliflower And Lamb Curry

calories: 253 579 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 10 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 27 grams protein
calories: 70 milligrams cholesterol
calories: 429 07 milligrams sodium
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calories: nutritioninformation