Curry in A Hurry!
Makes
4
servings
The title says it all! We love using frozen vegetables in this quick dinner.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
1-2 tablespoons coconut oil
1 pound lamb cut into ½ inch pieces
1 yellow onion diced
½ teaspoon sea salt
1 tablespoon curry paste
1 14 ounce can coconut milk
1 package frozen broccoli peas or spinach
Water as needed to thin consistency
1 pound lamb cut into ½ inch pieces
1 yellow onion diced
½ teaspoon sea salt
1 tablespoon curry paste
1 14 ounce can coconut milk
1 package frozen broccoli peas or spinach
Water as needed to thin consistency
1
Heat a skillet and add about a tablespoon of the oil.
2
Add the lamb and brown on all sides. Remove from the skillet and set aside.
3
Add another couple teaspoons of oil.
4
Add the diced onion and sauté until transparent. Sprinkle with the salt.
5
Mix in the curry paste and sauté another few minutes.
6
Add the coconut milk, veggies, and lamb.
7
Simmer until all are heated through.
8
Add water if needed to thin the sauce.
9
Serve over rice with a chutney.