Ingredients for Spiced Lamb With Coriander Pumpkin 21 Day Wonder Diet Day 1
- Butternut Pumpkin
- 1 can (400g) chickpeas, drained and rinsed
- Frozen Baby Peas
- Fresh Coriander Leaves
- 300g lamb cutlets (or 300g diced chicken breast)
- 1 tbsp curry powder
- Cooking Spray
- Light Coconut Milk
- Chicken Stock
- Garlic Clove
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How to Make Spiced Lamb With Coriander Pumpkin 21 Day Wonder Diet Day 1
- Preheat oven to 200°C (180°C fan-forced).
- Chop 400g pumpkin into 2cm cubes. Toss with 1 tbsp olive oil, salt, and pepper.
- Spread pumpkin on a small, shallow baking dish and roast uncovered for 10 minutes.
- Add 1 can (400g) chickpeas, drained and rinsed, and 1 cup frozen peas to the pumpkin.
- Continue roasting uncovered for another 5-7 minutes, or until the pumpkin is tender.
- Remove from oven and sprinkle with 2 tbsp chopped fresh coriander (or 1 tsp dried coriander).
- Meanwhile, season 300g lamb cutlets (or diced chicken breast) with 1 tbsp curry powder.
- Lightly spray lamb with cooking oil.
- Cook lamb in a medium heated frying pan over medium-high heat for 3-4 minutes per side, or until cooked through.
- Remove lamb from pan.
- Add 1 can (400ml) coconut milk, 100ml chicken or lamb stock, and 2 cloves minced garlic to the same pan. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 2-3 minutes, or until the sauce slightly thickens.
- Serve the roasted pumpkin and pea mixture topped with the cooked lamb and drizzled generously with the coconut sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
1g
Carbs
11g
