Kūmara and Banana Salad
Served warm or cold, this surprising salad combination is tasty and filling.
Leftover Lamb and Chickpea Curry
There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
Curry
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 heaped tsp garlic paste or fresh garlic
- 1 heaped tbsp curry powder, mild, medium or hot
- 400g can chopped tomatoes
- 1 tbsp tomato paste
- 3 cups leftover roast Quality Mark lamb, chopped into 1.5cm cubes
- 3 cups mixed vegetables, chopped into 1.5cm cubes or leftover roast vege
- 400g can chickpeas
- 1/2 can coconut milk or cream
- 1 cup green peas, optional
- juice of 1/2 lemon
- 1/2 cup fresh coriander leaves
To serve
- fresh coriander leaves
- Jasmine rice
- naan bread
Method
- In a frying pan, heat 1 tablespoon of oil on medium heat and add the onion. Fry for around 8 minutes till golden and softened.
- Add the rest of the oil along with the crushed garlic and fry for one minute. Then add the curry powder and fry for another minute.
- Add tomatoes, 1/3 can of water, tomato paste, meat, veges and chickpeas and bring to a simmer. Simmer for 8 minutes.
- Add green peas, continue simmering till these are warmed through but still bright green.
- Add coconut cream/milk, stir though, and warm again.
- Squeeze in the lemon juice and stir through. Taste and season as required.
- Garnish with coriander and serve with rice or naan bread