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A curry lamb and vegetables skillet - how to eat more vegetables

Caroline Lamont
Prep Time 15 mins
Cook Time 15 mins
Course Main Course


  • 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


  • 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.
Keyword AIP, curry, dairy-free, grain-free, nightshades-free