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Leftover Lamb & Chickpea Curry

Make leftover roast lamb go further

4

Serves

10 mins

Prep Time

20 mins

Cook Time

Regina Wypych

Recipe author

Regina Wypych

There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.

There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.

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Lunch,

Dinner,

Lamb,

National Lamb Day,

Everyday,

Family Favourites,

Roasts,

Easy,

Ingredients

Curry

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2 tbsp olive oil

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1 onion

finely chopped

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1 heaped tsp garlic paste

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1 heaped tbsp curry powder

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400g can chopped tomatoes

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1 tbsp tomato paste

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3 cups leftover roast Quality Mark lamb

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chopped into 1.5cm cubes

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3 cups mixed vegetables

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chopped into 1.5cm cubes

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400g can chickpeas

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200ml coconut milk

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1 cup green peas

optional

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1/2 lemons

juice

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1/2 cup fresh coriander leaves

To serve

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fresh coriander leaves

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Jasmine rice

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naan bread

Method

To Make Curry

1

In a frying pan, heat 1 tablespoon of oil on medium heat and add the onion. Fry for around 8 minutes till golden and softened.

2

Add the rest of the oil along with the crushed garlic and fry for one minute. Then add the curry powder and fry for another minute.

3

Add tomatoes, 1/3 can of water, tomato paste, meat, veges and chickpeas and bring to a simmer. Simmer for 8 minutes.

4

Add green peas, continue simmering till these are warmed through but still bright green.

5

Add coconut cream/milk, stir though, and warm again.

6

Squeeze in the lemon juice and stir through. Taste and season as required.

7

Garnish with coriander and serve with rice or naan bread.

More info

Nutrition Information per Serving (605g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2546kJ

Protein

45.3g

Total Fat

28.2g

Saturated Fat

12.7g

Carbs

36.9g

Sugars

14.2g

Sodium

276.3mg

Iron*

7.1mg

* Percentage of recommended daily intake (Aust/NZ)

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