- Freezable
- High-protein
- Under 20 mins
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 500g lamb, diced
- 300g butternut squash, diced into 2-3cm cubes
- 3 tbsp massaman curry paste
- 1 tbsp peanut butter
- 1 tbsp dark soy sauce
- 1 x 400g tin coconut milk
- 200g green beans, diced into 3cm chunks
- 1 red pepper, diced
- 1 yellow pepper, diced
- 80g uncooked brown rice
- 2 tbsp salted peanuts
- 1 large handful fresh coriander, roughly chopped
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Method
Step 1
Heat the oil in a large casserole dish or wok, over high heat.
Step 2
Fry the onion, until just softened. Add the lamb and brown all over.
Step 3
Add the butternut squash, curry paste, peanut butter, soy sauce, and coconut milk, and season lightly with salt and pepper. Reduce the heat to low/medium, and cover with a lid to cook for 8-10mins.
Step 4
Add the green beans, red pepper, yellow pepper, and a dash of water.
Step 5
Cook for a further 5-8mins, or until the desired vegetable texture is reached (we don’t like them too soft).
Step 6
Serve with 40g cooked brown rice per person, and sprinkle with peanuts and coriander.
