Per Serving | %RI |
---|---|
KCAL 675 | 40% |
Fat 24.9g | 45% |
Sat Fat 11.7g | 75% |
Salt 0.9g | 15% |
Sugar 29g | 32% |
250g waxy potatoes, cooked, cooled and mashed
250g boneless lamb leg steaks, trimmed of fat and cut into small cubes
2x 400g round or butternut squash
1 onion, peeled
1 garlic clove, peeled and crushed
1 tablespoon olive oil
1 tablespoon ground garam masala
1 red pepper, deseeded and sliced
½ can light coconut milk
4 spring onions, sliced
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped coriander
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
Got any leftovers from yesterday's roast dinner? This 20 minute Leftover Sunday Lunch Hash recipe is a quick and simple way of serving up those leftovers and they taste AMAZING!