Ingredients
- Serves 4
To serve
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- Lightly spray char-grill pan with oil and heat over medium-high heat. Cook chops for 3 to 4 minutes on each side, or until cooked to your liking. Set aside on a plate covered with foil to rest.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion for 3 to 4 minutes or until softened. Add curry paste, ginger and garlic and cook for 1 minute or until fragrant. Stir in coconut cream, sugar and ½ cup (125ml) water.
- Bring to the boil and then reduce heat to low. Add tomatoes and cook for 2 to 3 minutes or until softened. Stir through spinach.
- Place chops onto plate, spoon over curry sauce and sprinkle with almonds and coriander sprigs. Serve with beans, basmati rice and naan or roti bread, if desired.
Tips
- Swap loin chops for forequarter chops or lamb cutlets.
- Serve with microwave pappadums instead of naan/roti.
- To save time, use microwave basmati rice.