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Hurry Curry

Diet.Chef's picture
Ingredients
  Polyunsaturated vegetable oil 2 Teaspoon
  Lamb 1 Pound, trimmed of visible fat and cut into strips (500 Gram)
  Cauliflower 1⁄2 Small, broken into florets
  Onions 2 , cut into eighths
  Red pepper 1 , cubed
  Garlic 2 Clove (10 gm), crushed
  Curry powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Frozen peas 2 Ounce (60 Gram)
  Sultanas 3 Tablespoon
  Chicken stock 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Cornflour 2 Teaspoon, blended with 2 tablespoons water
  Water 2 Tablespoon
  Low fat natural yogurt 6 1⁄2 Ounce (1 Cup / 200 Gram)
  Garam masala 1 Teaspoon
Directions

1. Heat oil in a frying pan or wok over a medium heat, add lamb and stir-fry for 3-4 minutes or until meat just changes colour. Remove from pan and set aside.
2. Add cauliflower, onions, red pepper, garlic, curry powder, cumin and turmeric to pan and stir-fry for 5 minutes. Return lamb to pan, stir in peas, sultanas, stock and cornflour mixture and cook, stirring, until curry boils and thickens. Stir in yogurt and garam masala and heat gently without boiling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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4.232145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 129

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 52.9 mg17.6%

Sodium 177.9 mg7.4%

Total Carbohydrates 24 g7.9%

Dietary Fiber 4.2 g16.8%

Sugars 11.8 g

Protein 20 g39.1%

Vitamin A 18.4% Vitamin C 93%

Calcium 12.5% Iron 19.1%

*Based on a 2000 Calorie diet

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Hurry Curry Recipe