Easy peasy lamb curry - serves 4

This lamb curry is really quick and simple to make, if you have a bit more time in the morning you can make it in the slow cooker and leave to cook gently all day - which will add more flavour.

INGREDIENTS:

• 1 tbsp olive oil
• 1 onion
• 2 tsp garam marsala
• 2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1 clove garlic
• 1 green chilli
• 400g tin chopped tomatoes
• 400ml half-fat coconut milk
• 350g diced lamb (you can use leftovers from a roast for this)
• 200g sugar snap peas
• 250g brown basmati rice
• 300g fine green beans
• 120g low fat natural yoghurt

(1) Heat the oil in a large pan and add the onion and cook for 3 minutes, stirring regularly.

(2) Add the lamb (if already cooked as using leftovers you can skip this bit), and fry for 5 minutes.

(3) Stir in the garam marsala, turmeric and cinnamon and cook over a low heat for a further 5 minutes. 

(4) Chop up the garlic and chilli (both finely) and add, cook for 1 minute.

(5) Add the chopped tomatoes and coconut milk and stir well. Simmer gently for about 10 minutes. If you are using cooked leftover lamb add it here.

(6) Add the sugar snap peas and simmer for another 10 minutes.

(7) In the meantime cook the rice and green beans in a steamer, following packet instructions.

(8) Serve the curry with the rice, green beans and yoghurt on the side.