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Ingredients
Sri Lankan curry powder
- 25 g coriander seeds
- 10 g cumin seeds
- ¾ tsp fenugreek seeds
- 1 tsp fennel seeds
- ½ cinnamon quill
- ¼ tsp whole cloves
- ¼ tsp cardamom seeds (see Tips)
- ¼ tsp black mustard seeds
- ½ tsp black peppercorns
- 2 sprigs fresh curry leaves
Lamb curry
- 350 - 400 g lamb backstrap
- 200 g tri-colour quinoa
- 400 g water, plus extra for soaking
- 360 g brown onions, cut into quarters
- 2 garlic cloves
- 1 cm piece fresh ginger, peeled
- 20 g coconut oil
- 1 - 2 dried red chillies, trimmed and cut into halves
- 4 cardamom pods, crushed
- 1 sprig fresh curry leaves, leaves only
- ½ tsp paprika
- ¼ - 1 tsp chilli powder (optional)
- ¼ tsp ground turmeric
- 2 stalks fresh lemongrass, bruised and cut into halves
- salt, to taste
- 350 g pumpkin, peeled and cut into pieces (2 cm)
- 200 g cherry tomatoes, cut into halves
- 100 g frozen baby peas
- 270 g coconut milk
- Nutrition
- per 1 portion
- Calories
- 2668 kJ / 635.3 kcal
- Protein
- 43.5 g
- Carbohydrates
- 49.6 g
- Fat
- 26.7 g
- Saturated fat
- 15.2 g
- Fiber
- 13.8 g
- Sodium
- 238.1 mg
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