A delicious and easy homemade curry. This recipe is a modified version from Defeat Diabetes.

Be creative by adding a range of vegetables and spices to suit your taste.

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 25 minutes




    • 1tbsp extra virgin olive oil

    • 1 onion, chopped

    • 3 garlic cloves
    • 1 carrot
    • 1 tbsp tomato paste
    • 500g lamb mince
    • 1 tsp ginger
    • 2 tsp cumin
    • 1 tsp allspice
    • 2 tsp cinnamon
    • 1 tsp turmeric
    • 1 tsp sweet paprika
    • 1 tin chopped tomatoes
    • 1 cup beef stock
    • 4 cups spinach
    • 1/2 cup pitted olives
    • 1 cup coriander
    • ¼ cup cashews
    • salt and pepper to taste


    1. Heat a large heavy based pan over a medium heat and add in the extra virgin olive oil. Add in the onion, garlic and carrot, and sauté for 10 minutes.
    2. Add in the tomato paste and cook for about two minutes until it starts to appear separated.
    3. Add in the lamb and break up with a wooden spoon. Allow it to cook for 5 minutes.
    4. Add in the ginger, cumin, allspice, turmeric, sweet paprika and cinnamon and stir for two minutes to coat the lamb, allowing the spices to toast.
    5. Pour in the tinned tomatoes and stock and turn the heat to high to bring to a boil. Season with salt and pepper. Reduce the heat to medium and leave to simmer for 20 minutes partially covered.
    6. Add in the spinach and allow it to wilt. Stir in the olives.
    7. Serve with cashews and coriander. 



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