Serves 6

The great thing about this protein-packed curry is that the sauce is so hearty and flavoursome that the tender chunks of lamb are really just an added bonus. Chickpeas are high in fibre, and tomatoes offer a range of beneficial nutrients including the powerful antioxidant lycopene.

Ingredients

• 2 Tbs Rizzoli Extra Light Olive Oil
• 500g Quality Mark Trim Lamb Leg Steaks, diced
• 1 can Craig’s Chickpeas, drained
• 2 Courgettes
• 1 bunch Coriander
• 1 small Onion
• 1 clove Garlic
• 2 Tbs Curry powder
• 1 bottle Leggos Sugi di Pomodoro Classic Tomato Premium Cooking Sauce

Method

Shallow fry lamb in 1 Tbs of olive oil until sealed and set aside to rest. In a food processor coarsely blend chickpeas, courgette, coriander, onion, garlic, and 1 Tbs olive oil.

Toss mixture and curry powder in frying pan for a few minutes, then add lamb and cooking sauce. Cover and simmer on a very low heat for 20 minutes. Serve with rice.

Tips

• Use chicken or beef instead of lamb.
• Vegetarians add chopped mushrooms, and cubed pumpkin and potato (approx 2 cups), simmer in sauce until tender.
  If you don’t have a food processor, chop and grate your herbs and vegetables, use whole chickpeas and combine the ingredients in a bowl.