Green bean and lamb curry with lentils

Green bean and lamb curry with lentils

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Preparation Time

45 minutes


  • 150g onions, chopped

  • 1tsp ground cumin

  • 1/2tsp garlic puree

  • 1/2tsp ground ginger

  • 1/2tsp ground coriander

  • 1/2tsp paprika

  • 1/4tsp ground black pepper

  • 500g passata

  • 250g greens beans

  • 4tbsp chopped fresh coriander

  • 50g cubes of finely diced lamb

  • 200g canned lentils,

  • 70g carrots

  1. In a non-stick large casserole, place all the ingredients together over medium heat.

  2. Cover with a lid and leave to simmer gently until the meat and the vegetables are cooked (about 45 min). Stir occasionally to make sure the vegetables don’t stick to the pan.

  3. Once cooked, transfer the preparation in a food processor and process until you get the right consistency, add water if necessary.

Makes 960ml puree.

![]({:target=blank :rel=noopener}_Recipe supplied by for aisha – a world of variety in baby food.

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