Directions:
- Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
- Add half the lamb and cook, turning, for 1-2 minutes or until browned.
- Transfer to a heatproof bowl. Repeat with the remaining lamb.
- Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
- Add the curry paste and cook, stirring for 2 minutes or until aromatic.
- Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.
- Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
- Meanwhile, cook the rice, following packet directions. Drain.
- Divide the rice among serving bowls. Top with curry and cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.76 Kcal (3407 kJ) | ||
| Calories from fat | 442.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.17g | 76% | |
|---|---|---|---|
| Cholesterol | 100.33mg | 33% | |
| Sodium | 406.36mg | 17% | |
| Potassium | 1031.4mg | 22% | |
| Total Carbs | 66.54g | 22% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 9.8g | 39% | |
| Protein | 32.29g | 65% | |
| Vitamin C | 59.5mg | 99% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 36.3mg | 202% | |
| Calcium | 122.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 136.75 Kcal (573 kJ) | ||
| Calories from fat | 74.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 76% | |
|---|---|---|---|
| Cholesterol | 16.86mg | 33% | |
| Sodium | 68.29mg | 17% | |
| Potassium | 173.33mg | 22% | |
| Total Carbs | 11.18g | 22% | |
| Sugars | 1.6g | 38% | |
| Dietary Fiber | 1.65g | 39% | |
| Protein | 5.43g | 65% | |
| Vitamin C | 10mg | 99% | |
| Vitamin A | 0.3mg | 64% | |
| Iron | 6.1mg | 202% | |
| Calcium | 20.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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