It’s National Curry Week, is there a better reason to knock up a tasty thai number? Like you needed an excuse right? This Rendang is a tasty old alternative to a creamy, high calorie thai red or green curry, it’s absolutely delicious and uses up any left over roast lamb you have hanging around. It’s stuffed full of fresh veggies too so it’s about as good as a lovely warming curry can be for you.
1 tablespoon vegetable oil
1 onion, finely chopped
2 tablespoons Rendang curry paste (if you’re feeling adventurous you can make your own curry paste but shop bought is not too shabby and leaves you with lots of scoffing time)
400g butternut squash, peeled and cut into bite sized pieces
250g aubergine, cut into bite sized pieces
300ml lamb stock
300g leftover cooked roast lamb
200g sugar snaps
200ml natural yoghurt
Good handful of chopped, fresh corriander
Glug of thai fish sauce
Naan and rice to serve
Heat the oil in a large pan. Chuck in the onion and cook gently for 5 minutes. Stir in the curry paste, butternut squash and aubergine and cook for another 10 minutes.
Pour in the lamb stock and bring the whole thing to a simmer. Let it bubble away for 15 minutes.
Add the cooked lamb and juicy looking sugar snaps and let it simmer away for another 5 minutes. Drizzle in the fish sauce and season to taste.
Stir through the yoghurt and corriander just before serving with some crisp, warm naan bread and a good dollop of rice.
Snuggle up away from the increasingly chilly October weather with a steaming, guilt free curry. You. Are. Welcome.