Lamb and eggplant curry

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 2

Time to make: 30 mins

Ingredients

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200g lamb stir-fry

1 tablespoon red curry paste

1 tablespoon olive oil

1 eggplantaubergineX, cubed

1 clove garlic, finely chopped

2 spring onions, thinly sliced

1 red chilli, finely sliced

2cm-piece fresh ginger, peeled, finely chopped

1 tomato, chopped

2 kaffir lime leaves, thinly sliced

¼ teaspoon shrimp paste

1 tablespoon salt-reduced soy sauce

1 tablespoon brown sugarlight brown cane sugarX

1 lime, juice

2 cups steamed rice

lime wedges to serve – 2 kaffir lime leaves, chopped (optional)

Instructions

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

2 Add half the vegetable oil to pan. Add eggplant and stir-fry for about 5 minutes until golden and tender. Remove from pan and set aside.

3 Add the remaining oil to pan. Add garlic and spring onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and shrimp paste. Stir-fry for a few seconds until tomatoes soften.

4 Add eggplant back to pan. Add soy sauce, sugar, lime juice and water. Simmer for 2 minutes. Add lamb back in and heat through.

5 Serve with Rice and garnished with kaffir lime leaves and lime wedges.

Nutrition Info (per serve)

Calories 299 cal

Kilojoules 1250 kJ

Protein 24 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 6 g

Sodium 440 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.