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Lamb and Pumpkin Red Curry

Preparation time: 25 Minutes | Cooking Time: 40 Minutes | Serves: 2

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  • 2 tbs coconut oil
  • 1 lamb backstrap, thinly sliced
  • ½ onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 red chilli, split and finely sliced
  • 2 tbs red curry paste
  • 200g Kent pumpkin, peeled and cubed
  • 4 whole curry leaves
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 cups low-salt chicken stock
  • ¼ cup light coconut cream
  • 1 packet Slendier Rice Style
  • finely sliced coriander leaves, to serve
  • lime wedges, to serve


  1. Heat a medium saucepan or wok over medium–high heat. Add the coconut oil and the lamb and stir fry quickly until the meat is just seared on all sides. Remove the lamb from the pan and set aside until needed.
  2. Add the onion, garlic and chilli to the pan, adding a little more coconut oil if needed, and stir fry briefly until just soft, about 1 minute. Add the curry paste and continue to stir fry until paste splits, about another minute.
  3. Add the pumpkin, curry leaves, cinnamon, cardamom and stock and simmer until pumpkin is cooked through and liquid has reduced.
  4. Once pumpkin is cooked, return the lamb to the pan and add the coconut cream. Stir to combine and simmer briefly until the lamb is warm and cooked through. Season to taste. Remove whole curry leaves, cinnamon stick and cardamom pods and discard.
  5. Meanwhile, prepare the Slendier Rice Style according to the directions on the packet.
  6. To serve, divide the Rice Style between two serving bowls. Spoon curry over the noodles and top with coriander leaves. Serve with a wedge of lime.



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