Vegetables and Indian Curry Lamb

Make your Indian recipes more authentic than using fresh herbs and spices. Turn your leftover Sunday roast into a Monday night curry.

30g butter

1 tablespoon vegetable oil

1 onion, chopped

2 garlic cloves, crushed

¼ cup red curry paste

1 cup chopped pumpkin

1 potato, chopped

400g can tomatoes

400ml can coconut cream

3 cups roughly chopped roast lamb

100g green beans, trimmed, halved

¼ cup coriander leaves, plus extra, to serve

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.

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.

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.

Serves 4

Indian Curry and Vegetables