Name: Vegetable and lamb curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 30 gram butter; 1 tablespoon vegetable oil; 1 onion, chopped; 2 clove garlic, crushed; 1/4 cup red curry paste; 1 cup chopped pumpkin; 1 potato, chopped; 400 gram can tomatoes; 400 millilitre can coconut cream; 3 cup roughly chopped cooked roast lamb; 100 gram green beans, trimmed, halved; 1/4 cup coriander leaves, plus extra, to serve

Vegetable and lamb curry

Bring the heat with this wonderful red curry dish, complete with chunks of veggies and lamb.

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

30 gram butter

1 tablespoon vegetable oil

1 onion, chopped

2 clove garlic, crushed

1/4 cup red curry paste

1 cup chopped pumpkin

1 potato, chopped

400 gram can tomatoes

400 millilitre can coconut cream

3 cup roughly chopped cooked roast lamb

100 gram green beans, trimmed, halved

1/4 cup coriander leaves, plus extra, to serve

Method

1.Heat butter and oil together in a large saucepan on high. Saute onion and garlic for 1-2 minutes, until tender. Stir in paste, cooking for 1 minute, until aromatic.

2.Add pumpkin and potato. Cook, stirring, for 1-2 minutes. Mix in tomatoes and coconut cream. Simmer for 10-15 minutes, until vegetables are tender.

3.Stir in lamb and beans. Reduce heat to low and simmer for 2-3 minutes to heat through. Mix coriander through and top with extra.

Turn your leftover Sunday roast into a warming Monday night curry.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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