A curry lamb and vegetables skillet - how to eat more vegetables
Ingredients
- 500 g lamb mince (or omit for a vegetarian option, in which case increase the vegetable quantities)
- 1 2-cm piece of ginger grated (optional)
- 1 clove garlic crushed
- 1 onion
- 1 leek sliced
- 2 carrots sliced
- 1 courgette sliced
- 3 or 4 mushrooms sliced
- 150 g kale
- 1 can coconut milk (cream only - to separate the cream, keep the can in the fridge, upside down. When you open the can, the water will be at the top)
Spice Mix
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp mace optional
Instructions
- Pan-fry the onions, leek, garlic and fresh ginger into coconut oil until soft
- Add the spices and the mince and cook on medium heat for 2 mins
- Add the sweet potato or carrots first and stir fry for a few minutes
- Add the courgettes and cook for a couple more minutes.
- Finally add the mushrooms, the kale and the coconut cream. Cook until warm and the kale as softened.
- I serve it as it, but it can of course be served with some cauliflower or parsnip rice.