This Simple Whole30 Lamb Curry recipe is easy, cozy, and delicious. And it is faster than ordering takeout - no excuses!
Recipe: $14.02 | Per Serving: $3.50 | Yield: 4 (~5)
It's officially FALL! Despite the 80-degree temps, maybe you're ready for warm-weather fare? Maybe you're in the mood for a little of that cozy, warm, slightly sweet curry flavor, but you're not interested in anything super heavy just yet, or you're on Whole30 and can't order from your favorite spot.
This recipe is inspired by my friend Julie, who shared a few bites of her curry concoction one afternoon between lab classes. I went straight to Whole Foods on my way home and picked up one of the Frontier spice blends she recommended and have since made my own version of her dish countless times.
I've been looking for super fast and easy dishes for Whole30-ers, so I've played around with it to make it faster and simpler. I am happy to report that this version is perfectly well balanced, and just 20 minutes from start to finish.
This is a beginner's curry.
It is not overpowering or spicy. It is probably not even close to a traditional lamb curry. In fact, Zac generally dislikes curry (too overpowering and smelly), and he loves this dish. It tastes great, it's Paleo and Whole30, and can be on your table in about 20 minutes; how could you complain about that?
This dish uses ground lamb to keep things super simple, and I've made it both with and without onions (dealer's choice). I highly recommend this blend of curry spices by Frontier Co-op, which contains turmeric, paprika, fenugreek, coriander, black pepper, cumin, ginger, celery seed, cloves, caraway, and cayenne.
I also bumped up the turmeric and black pepper (#antiinflammatory) and increased the spice with added cayenne. Feel free to adjust those spices to your preferences! I'd like to note that this dish also freezes well, but when you reheat it, it is best if it is thinned out a little with some more broth or a little water or coconut milk and that'll do the trick!
I'm so happy that I've discovered these easy weeknight recipes. When I started realizing that there were some foods in my diet that were still causing me some problems, I was stressed to the max about the time I spent in the kitchen during Whole30, knowing that was the only time in the last few years that I've felt really really well throughout my cycle.
Fast Whole30 Recipes
School and clinic were starting back up and I was afraid I wouldn't be able to keep up. These Fast Whole30 recipes have honestly saved me so many times over the last few months while finishing up grad school classes and clinic, training for a marathon, and working full time. I know you're all BUSY BUSY, so I hope these meals can help you too!
Go ahead and get your easy, basic, 20-minute, Whole30 lamb curry going and let me know what you think!
Paleo: Yes!
Vegetarian: Skip the lamb - try red lentils l instead.
PIN THIS RECIPE FOR LATER ↓
20-Minute Mild Lamb Curry (Fast Whole30)
Ingredients
- 1 teaspoon coconut oil or ghee
- 1 pound ground lamb
- 1 medium onion diced
- 2 teaspoons mild curry powder Frontier is the best
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne powder
- 2 pinches of salt* add more to taste
- 2 sweet potatoes cubed (about 4-5 cups cubed)
- 2 cups chicken broth or water
- ¾ cup canned coconut milk
- 1 teaspoon apple cider vinegar or lemon/lime juice
- 10-16 oz fresh or frozen greens kale or spinach
- 10-16 oz fresh or frozen cauliflower rice
- Optional: cilantro
Instructions
- Add a little coconut oil (or ghee), the onions, and the lamb to the pot and cook until browned. Stir in the spices, then add the sweet potatoes and chicken broth. Cover and bring to a boil, then reduce to a simmer and cook 8-10 minutes, or until sweet potatoes are soft.
- Stir in the coconut milk, apple cider vinegar, greens, and cauliflower rice. Cover and cook about 5 minutes, or until the vegetables are wilted and warm. Taste and adjust seasonings as desired.
- Dish into bowls and top with cilantro!
Notes
- Nutrition Label is Based on 4 servings
was wondering if you can substitute with regular milk since I'm allergic to coconut?
Hi Jana! You could definitely use another type of milk, but it will change the flavor as coconut adds a rich sweetness and distinct flavor to curry-based dishes. I'd definitely still try it! Let us know if you do!