Lamb & Chickpea Curry

A recipe from our friends at Love Food Hate Waste

This heaty curry is a perfect way to transform your leftover roast lamb and vegetables into a mouthwatering meal. With its rich blend of spices, creamy texture, and fresh flavours, it's sure to become a favourite.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 heaped tsp garlic paste or fresh garlic
• 1 heaped tbsp curry powder, mild, medium or hot
• 400g can chopped tomatoes
• 1 tbsp tomato paste
• 3 cups leftover roast lamb, chopped into 1.5cm cubes
• 3 cups mixed vegetables, chopped into 1.5cm cubes or leftover roast veges
• 400g can chickpeas
• 1/2 can coconut milk or cream
• 1 cup green peas, optional
• 1/2 lemon, juiced
• 1/2 cup fresh coriander leaves

To serve

• Fresh coriander leaves
• Jasmine rice
• Naan bread

Method

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, 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

Cooking tips

• If there’s not quite enough meat to go around, the addition of any legumes, whether it be cooked chickpeas, lentils or beans, increases the protein and fibre of the meal.
• You can also use beef as the alternative protein option for this dish.
• Freeze the remaining half can of coconut milk or cream, or cook with the jasmine rice to make coconut rice.