12/03/2021
CategoryEveryday, Harmony Day, Hot Meals, Lamb, Lunch
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
500 g lean lamb mince
1 small onion, diced
1 clove garlic, diced
1 tbsp mild curry paste or powder
1 red capsicum, cut in thin strips
1 large zucchini, cut into rounds
1 x 400g can diced tomatoes (salt reduced or no added salt)
1 cup water
1 x 400g can chickpeas, drained and rinsed
½ cup reduced fat or light coconut milk
2 cups spinach leaves
Olive oil, to brush the pan
Method
1
In a large, lightly oiled saucepan, fry the onion and garlic until soft.
2
Add the mince and cook until brown, then add the curry paste or powder and stir through for 2 minutes.
3
Add the capsicum and zucchini and allow to soften slightly before adding the can of tomatoes and water. Simmer for 10 minutes.
4
Add the chickpeas, coconut milk and spinach leaves and simmer for a further five minutes.
5
Serve warm with brown rice or garlic pita bread triangles.
Ingredients
500 g lean lamb mince
1 small onion, diced
1 clove garlic, diced
1 tbsp mild curry paste or powder
1 red capsicum, cut in thin strips
1 large zucchini, cut into rounds
1 x 400g can diced tomatoes (salt reduced or no added salt)
1 cup water
1 x 400g can chickpeas, drained and rinsed
½ cup reduced fat or light coconut milk
2 cups spinach leaves
Olive oil, to brush the pan
Directions
1
In a large, lightly oiled saucepan, fry the onion and garlic until soft.
2
Add the mince and cook until brown, then add the curry paste or powder and stir through for 2 minutes.
3
Add the capsicum and zucchini and allow to soften slightly before adding the can of tomatoes and water. Simmer for 10 minutes.
4
Add the chickpeas, coconut milk and spinach leaves and simmer for a further five minutes.
5
Serve warm with brown rice or garlic pita bread triangles.
