Ingredients
Coconut sauce
Method
1.Preheat oven to 200°C/180°C fan-forced.
2.Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. Add chickpeas and peas; cook, uncovered, about 5 minutes or until pumpkin is tender. Remove from oven; sprinkle with coriander.
3.Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying pan; remove from pan.
4.To make coconut sauce, add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat.
5.Serve pumpkin mixture and lamb drizzled with coconut sauce.
We used a mild curry powder for flavour but use what you like. Freeze any leftover coconut milk and store it in user-friendly portions for future meals.
Note
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