Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Lamb kofta curry with spinach and a fresh mango relish

  • Serves 4
  • Prep 20 mins
  • Total time 20 mins
0.0/5 rating (0 votes)
Lamb kofta curry with spinach and a fresh mango relish
Lamb kofta curry with spinach and a fresh mango relish

step by step

  • 1Tip the kofta curry into a lidded saucepan and bring to a simmer. Cook gently, covered, for 10-15 minutes until piping hot.
  • 2Meanwhile, cut the cheeks off either side of the mango stone and cut this flesh into small cubes. Transfer to a bowl.
  • 3Slice off the rest of the flesh from around the stone and put this in a mini food processor with the lime juice and blitz to a purée (or use a hand blender for this). Stir the mango purée into the cubed mango and add the lime zest, spring onion, chilli, coriander and seasoning. Set aside.
  • 4Add the spinach to the kofta curry, re-cover the pan and cook for 3 minutes or until wilted; stir gently.
  • 5Ladle the curry into bowls and top with a drizzle of yogurt first, followed by a spoonful of mango relish and coriander sprigs. Serve with the breads.
  • Get the recipe for our lamb kofta curry here.

     

    Recipe photograph by Dan Jones.

You will need

  • 4 servings of lamb kofta curry, defrosted (see below)
  • 1 x 200g pack baby-leaf spinach
  • natural yogurt, to serve
  • flatbreads or naans, to serve

For the fresh mango relish

  • 1 large ripe mango, peeled
  • zest and juice of 1 lime
  • 1 spring onion, finely chopped
  • ½ red chilli, deseeded and diced
  • 2 tbsp chopped fresh coriander, plus sprigs

+ Nutritional Information