Heat oil in a large saucepan over medium-high heat. Cook lamb, garlic and onion for 4-5 minutes or until lamb is browned. Add curry powder and cook stirring for 1 minute. Add potatoes and stir well to coat.
Stir in tomatoes and ¼ cup water and bring to the boil. Reduce heat to medium-low, cover and simmer for 40-45 minutes or until lamb and potatoes are tender. Add zucchini for last 10 minutes of cooking time and broccolini for last 5 minutes of cooking time. Remove from heat and season.
Serve lamb curry with baby spinach, rice, yoghurt, coriander and lime wedges.
Add other vegetables such as pumpkin, green beans, cauliflower or your choice of leafy greens to the curry.
Curry powder could also be switched for your favourite Indian curry paste
This recipe freezes well, why not make a double batch for another time?