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Dairy Free Lamb Curry

~Freezer Friendly~
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 tablespoon garlic infused olive oil
  • 400 g lamb mince
  • 1 inch cube ginger, diced
  • 2-3 tablespoon garam masala
  • 400 g tinned chopped tomatoes
  • ΒΌ block creamed coconut
  • 200 g frozen chopped spinach
  • salt and pepper, to taste (omit salt for a baby)


  • Heat the garlic oil in a large pan over a medium heat. Add the ginger and cook for 1-2 minutes until softened.
  • Add the lamb mince and spices and stir well to combine. Cook until browned, stirring frequently.
  • Add all the remaining ingredients. Season with salt and pepper to taste. Cook until the spinach and coconut have melted and all the ingredients are well combined, stirring frequently.
  • Allow to simmer for 10 minutes or so until the sauce is thickened.
Keyword dairy free, gluten free, low FODMAP, weaning