Lamb and eggplant curry

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Serves: 1
Time to make: 30 mins
Total cost: $5.99 / $5.99 per serve
(at time of publication)

Dairy free High iron High protein

Ingredients
Nutrition info.

Full ingredients list:

cooking oil spray
300g lamb stir-fry strips
1 tablespoon red curry paste
1 eggplant, cubed
1 clove garlic, finely chopped
2 green onions, thinly sliced
1 red chilli, finely sliced
2cm-piece fresh ginger, peeled, finely chopped
1 large tomato, chopped
2 kaffir lime leaves, thinly sliced, plus extra, to serve
1/4 teaspoon shrimp paste
1 tablespoon reduced-salt soy sauce
1 tablespoon brown sugar
1 lime, juiced
1 1/2 cups cooked rice, to serve

Nutritional information (per serve)

Kilojoules:

2,116kJ

Calories:

506cal

Protein:

40.7g

Total fat:

16.1g

Saturated fat:

5.3g

Carbohydrates:

45.6g

Sugars:

12.5g

Dietary fibre:

5.8g

Sodium:

855mg

Calcium:

75mg

Iron:

4.5mg

Instructions

Instructions and steps:

Step 1 Spray a non-stick pan with oil and place over high heat. Add lamb and stir-fry for 2 minutes. Add curry paste and stir-fry for 2 more minutes. Remove from heat and set aside.

Step 2 Re-pray pan with a little more oil. Add eggplant and stir-fry for about 5 minutes until golden and tender. Remove from pan and set aside.

Step 3 Re-spray pan with oil. Add garlic and green onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and shrimp paste. Stir-fry for a few seconds until tomato softens.

Step 4 Add eggplant back to pan. Add soy sauce, sugar, lime juice and 1/4 cup water. Simmer for 2 minutes. Add lamb back in and heat through. Garnish curry with kaffir lime leaves and lime wedges and serve with rice.