If you're after a fuss-free dinner with big flavour, this easy lamb curry recipe is one to bookmark - once you try it you'll turn to it time and again.
With just a handful of ingredients, it’s perfect for those nights when you want something comforting without loads of prep. It freezes well too, so make a double batch and thank yourself later! Plus, it’s super adaptable – throw in extra veg or swap the lamb mince for beef, or make it veggie with cooked Puy lentils - we like the cooked pouches of them from Merchant Gourmet.
Choose any curry paste you like (and increase the quantity if you want it more spicy, just keep an eye on the salt levels) and serve with rice or naan bread. It’s a total weeknight winner.
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Yields:
4
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
40 mins
Cal/Serv:
553
Ingredients
500g
lamb mince
500g
butternut squash (prepared weight), peeled, deseeded and cut into 1.5cm cubes
2Tbsp.
curry paste (we used tikka masala)
400ml
tin coconut milk
150g
spinach
1Tbsp.
olive oil
Directions
Step 1Heat the olive oil in a large deep frying pan over a medium-high heat. Fry the lamb (in batches) until well browned. Use a slotted spoon to lift into a bowl and discard excess fat, if needed. Return pan to a medium heat and add the squash. Fry for about 8-10min until beginning to caramelise.
Step 2Return lamb to the pan with the curry paste and fry for 1min, stirring. Add 300ml just-boiled water. Bring to a simmer and bubble for 15min until squash is tender.
Step 3Add coconut milk and bubble for a few minutes. Fold through the spinach to wilt and season well to taste. Serve.
Freeze ahead
Prepare to end of step 3. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.
Which curry paste should I use?
Pretty much any curry paste would work here, pick your favourite or try something different - the joy of this recipe is how versatile it is. We used Tikka Masala, for the blend of spice and heat, but mellow Korma or zingy Jalfrezi would also work well. Or stray from the curry house classics and try a Red Thai or Penang paste instead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
