Vegetable and lamb curry

Bring the heat with this wonderful red curry dish, complete with chunks of veggies and lamb.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Vegetable and lamb curry
  • 30 gram butter
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1/4 cup red curry paste
  • 1 cup chopped pumpkin
  • 1 potato, chopped
  • 400 gram can tomatoes
  • 400 millilitre can coconut cream
  • 3 cup roughly chopped cooked roast lamb
  • 100 gram green beans, trimmed, halved
  • 1/4 cup coriander leaves, plus extra, to serve


Vegetable and lamb curry
  • 1
    Heat butter and oil together in a large saucepan on high. Saute onion and garlic for 1-2 minutes, until tender. Stir in paste, cooking for 1 minute, until aromatic.
  • 2
    Add pumpkin and potato. Cook, stirring, for 1-2 minutes. Mix in tomatoes and coconut cream. Simmer for 10-15 minutes, until vegetables are tender.
  • 3
    Stir in lamb and beans. Reduce heat to low and simmer for 2-3 minutes to heat through. Mix coriander through and top with extra.


Turn your leftover Sunday roast into a warming Monday night curry.

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