Week 2 Lamb Curry & Cauliflower Rice with Naan

There is nothing like a good curry and this is something I like to make on a Sunday when I have a bit more time.  I like to use cauliflower to make 'rice' as an alternative when we've already had rice during the week.  I love the smooth savoury flavour that the cauliflower adds to a curry but equally it is a fabulous way to get your children to eat vegetables!  It is also a fabulous option for those who are gluten-free!

This is one of my absolute favourites due to the lovely flavour that the pomegranate brings to the curry.  And of course, I use freshly picked spinach from my garden (but I sometimes use silverbeet...just be sure to trim the white stalks first!)

For a vegetarian option, change the lamb to eggplant and use vegetable stock.

The naan bread is pre-packaged and to be honest - this is a costly thing as it is $25 for 6 pieces of naan at our supermarket ($5 per two pack).  However, I work this into my budget when we have naan bread and we still end up only spending $250 per week regardless.  (The Tuna Pasta recipe used earlier in the week was pretty cheap, so that compensates for this meal!)

LAMB & POMEGRANATE CURRY

INGREDIENTS
2 tbsp olive oil
900g lamb, cubed
2 onions, chopped
3 garlic cloves, crushed
2 green chilies, finely chopped
1 tbsp chili powder
1 tbsp flour
6 large tomatoes, chopped
400ml coconut milk
600ml chicken stock
1 tbsp tumeric
1 1/2 tbsp garam masala
1 1/2 tbsp ground cumin
1 tbsp ginger, grated
250g spinach leaves, shredded
1 pomegranate
200g Greek yoghurt
salt & pepper

METHOD

1. Heat 1 tbsp oil in large pot and add lamb.  Cook until lamb is browned all over and set aside lamb.
2. Reduce the heat and using the same pot, add 1 tbsp oil.  Add onions, garlic, chilies and ginger.  Fry until golden and softened.
3. Add all the spices and fry for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and bring to a simmer.
6. Add the lamb and chicken stock.  Stir well and deglaze the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about an hour until lamb is tender.
8. Add the spinach and pomegranate and cook for 1 - 2 minutes.
9. Add the yoghurt and season to taste with salt and pepper.

CAULIFLOWER RICE

INGREDIENTS

1 cauliflower head

METHOD

1. Cut cauliflower into small florets and cut off leaves and discard main stalk.
2. Place in food processor and whizz until cauliflower looks like small grains.
3. Place in a microwaveable bowl and cover with plastic wrap.
4. Microwave on high for 7 minutes.