Spiced Pumpkin & Lamb Curry
Certain food has the power to evoke feelings of comfort much like a well made cup of tea, in the same way certain scents can transport you back in both time and place. For me, one of those comfort foods would have to be a nice hearty curry – vegetarian or meat-based – made with lots of beautiful vegetables and finishing with a nice spicy kick. Whipping up a curry is an underrated way to prepare a nutritionally dense meal, which ticks all the boxes: quick to make, full of flavour, and mighty good for you.
- Extra Virgin Olive Oil
- 2 medium garlic cloves
- 2 brown onions
- Sea salt
- brown rice
- 2 handfuls spinach
- 400 g chopped tomatoes
- 200 g pumpkin
- 500 g lamb
- 2 tbsp mild curry powder
- 1-2 tsp mustard seeds
- 1/2 tsp cinnamon
- Heat 1.5 tablespoons of oil in a medium/large frying pan.
- Add onions, sautee for a few minutes before adding garlic. Sautee for a further 1-2 minutes.
- Add curry powder, cinnamon, and mustard seeds and cook for 2 minutes over a medium heat, stirring constantly.
- Move the onions and spices to the edge of the pan, increase the heat and add 1/2 tablespoon of oil.
- Heat the oil, add the lamb, and sautee for a couple of minutes until it begins to brown.
- Mix the onions back in with the lamb, add both pumpkin and salt, and stir.
- Add tomatoes, fill the can half way with water, and pour this into the curry.
- Cover and bring to the boil. Reduce heat to very low, and let simmer for approx. 20 minutes (leave covered).
- While curry is simmering, pop some brown rice on to cook (optional)
- Both rice and curry should be ready to eat after about 20 minutes. Stir through a couple of handfuls of spinach to the curry before serving (optional).