TO FREEZE: Stand curry for 20 minutes. Transfer to a freezer-proof container, or individual containers. Seal, date and label. Freeze for up to two months.
TO SERVE: Thaw in the fridge overnight. Reheat in a pan or in the microwave. Serve with yoghurt and roti.
Ingredients
Method
Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, for about 2 to 3 minutes, or until soft. Add the curry paste. Cook, stirring, for 1 minute.
Add lamb to the pan. Cook, stirring to break up mince with a wooden spoon for about 5 minutes, or until browned.
Stir in tomatoes, chickpeas and water. Bring to boil. Gently boil, stirring occasionally for about 8 minutes, or until slightly thickened.
Add peas and spinach. Cook, stirring occasionally, for about 2 to 3 minutes, or until peas are tender. Remove from heat.
Serve with yoghurt and roti bread (optional).
This recipe originally appeared on New Idea Food
