40+ Easy & Tasty Sunday Diabetic Curry Recipes to Delight

Curry dishes are a staple in many cuisines around the world, beloved for their bold flavors, comforting textures, and endless variety.

However, when managing diabetes, it’s essential to ensure that your meals support blood sugar balance and overall health. That’s where these 40+ Sunday diabetic curry recipes come in.

They’re designed to be both delicious and diabetic-friendly, focusing on low-carb, high-fiber ingredients that won’t cause blood sugar spikes.

In this collection, you’ll discover a wide range of curry options, from vegetable-packed vegetarian curries to protein-rich options featuring lean meats like chicken, shrimp, and lamb.

These recipes incorporate flavorful spices, healthy fats, and nutrient-dense ingredients that keep you feeling full and satisfied without compromising your health.

Whether you prefer a creamy coconut curry, a tomato-based stew, or a warming, spicy dish, there’s a recipe here to suit every palate.

So, prepare to indulge in wholesome, tasty, and diabetic-friendly curry meals that can be enjoyed all week long, especially on a relaxing Sunday when you want a nourishing and flavorful meal.

40+ Easy & Tasty Sunday Diabetic Curry Recipes to Delight

Incorporating diabetic-friendly curry recipes into your weekly meal rotation is an excellent way to enjoy rich, flavorful dishes without sacrificing your health goals.

These 40+ Sunday diabetic curry recipes offer a perfect balance of taste, nutrition, and simplicity.

By focusing on lean proteins, low-carb vegetables, and healthy fats, these dishes help support stable blood sugar levels and promote overall well-being.

So, whether you’re in the mood for a hearty lamb curry, a vibrant shrimp and zucchini dish, or a light, creamy chicken curry, you can trust these recipes to provide a satisfying and nutritious meal.

Try these recipes out this Sunday for a tasty, guilt-free dinner that aligns with your diabetic dietary needs.

Chicken and Spinach Curry

This hearty Chicken and Spinach Curry is a low-carb, high-protein dish that’s perfect for those managing diabetes. It combines tender chicken with fresh spinach, flavored with aromatic spices and a rich coconut milk base. Packed with nutrients, this curry is not only delicious but also helps in controlling blood sugar levels. This is a great way to enjoy a flavorful and satisfying meal on a Sunday while keeping your diabetes in check.

Ingredients

• 500g chicken breast, cubed
• 200g fresh spinach
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk (light)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh coriander for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.
2. Add cumin, coriander, turmeric, garam masala, and chili powder (if using). Stir the spices for about 1 minute until fragrant.
3. Add the cubed chicken and season with salt and pepper. Cook for 5-6 minutes until the chicken is browned on all sides.
4. Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly.
5. Add the spinach in batches, stirring until wilted and mixed into the curry.
6. Simmer for another 2-3 minutes to allow the spinach to release its moisture.
7. Adjust seasoning if needed and garnish with fresh coriander.

This Chicken and Spinach Curry is a comforting and nutritious dish, perfect for a Sunday meal when you’re looking to indulge while keeping your health in mind. The combination of lean protein from chicken and the rich nutrients from spinach makes this curry diabetic-friendly. The coconut milk adds a creamy texture without the excess carbs, helping to manage blood sugar levels. Whether served with cauliflower rice or enjoyed on its own, this curry will leave you feeling satisfied and nourished.

Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry is an excellent option for a diabetic-friendly Sunday meal. This plant-based dish is rich in fiber, antioxidants, and protein, making it both satisfying and healthy. The combination of cauliflower and chickpeas offers a low-glycemic index meal that helps stabilize blood sugar levels. The spices create a warming, flavorful dish that can be enjoyed with whole grains or on its own.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400g) diced tomatoes
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup water
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing for 5-7 minutes until softened and fragrant.
2. Stir in the turmeric, cumin, paprika, coriander, and chili flakes (if using). Cook the spices for 1 minute.
3. Add the cauliflower florets and chickpeas to the pot, tossing to coat them with the spices.
4. Pour in the diced tomatoes and water, then season with salt and pepper. Stir everything together and bring to a simmer.
5. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
6. Once done, adjust the seasoning as needed and garnish with fresh cilantro.

This Cauliflower and Chickpea Curry is a wholesome and delicious choice for anyone managing diabetes. The high fiber content from the cauliflower and chickpeas ensures steady digestion, helping to maintain stable blood sugar levels. The variety of spices not only enhances the flavor but also provides additional health benefits, such as reducing inflammation. This curry is versatile, easy to make, and a satisfying vegetarian option for a Sunday dinner. Serve it with a side of brown rice or enjoy it alone for a fulfilling, low-carb meal.

Salmon and Vegetable Curry

This Salmon and Vegetable Curry is a flavorful, nutrient-dense dish packed with omega-3 fatty acids, making it ideal for diabetic individuals. The fish provides heart-healthy fats, while the assorted vegetables, including zucchini, bell peppers, and tomatoes, add essential vitamins and minerals. With a creamy coconut milk base and a mild curry flavor, this dish is a delicious and diabetes-friendly way to enjoy fish on a Sunday.

Ingredients

• 4 salmon fillets, skin removed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk (light)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, garlic, and ginger, sautéing until soft and aromatic.
2. Add cumin, turmeric, and paprika, stirring the spices into the onions and cooking for 1-2 minutes.
3. Add the zucchini and bell peppers to the pan and cook for 5 minutes, until they begin to soften.
4. Pour in the coconut milk and bring to a simmer. Let it cook for 10 minutes, allowing the vegetables to become tender and the sauce to thicken.
5. Season the salmon fillets with salt and pepper, then carefully place them in the skillet. Cover and simmer for another 8-10 minutes, or until the salmon is cooked through.
6. Once done, remove from heat and garnish with fresh parsley.

The Salmon and Vegetable Curry is a fantastic option for a nutritious and satisfying Sunday meal. The omega-3-rich salmon supports heart health, while the abundance of vegetables provides fiber, vitamins, and minerals essential for diabetes management. The coconut milk not only offers a creamy texture but also adds healthy fats, further stabilizing blood sugar levels. This dish is a great way to enjoy a flavorful, light curry that doesn’t compromise on taste or nutrition, making it a perfect addition to any diabetic meal plan.

Lamb and Eggplant Curry

This Lamb and Eggplant Curry is a rich and savory dish, ideal for a Sunday meal for those managing diabetes. Lamb provides a good source of protein and iron, while eggplant is low in carbohydrates and high in fiber, helping to maintain blood sugar control. The combination of aromatic spices and tender lamb creates a flavorful dish that’s both satisfying and diabetic-friendly. It’s a hearty, comforting curry that doesn’t compromise on taste or health benefits.

Ingredients

• 500g lamb shoulder, cubed
• 2 medium eggplants, cut into cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400g) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until the onions are soft and translucent, about 5-7 minutes.
2. Stir in cumin, coriander, garam masala, turmeric, and chili powder (if using). Cook for 1-2 minutes until the spices release their fragrance.
3. Add the cubed lamb and cook until browned on all sides, about 6-8 minutes.
4. Add the crushed tomatoes and season with salt and pepper. Stir to combine.
5. Add the cubed eggplant and a bit of water if needed to help soften the vegetables. Cover and simmer for 30-40 minutes, or until the lamb is tender and the eggplant has softened.
6. Adjust seasoning to taste and garnish with fresh cilantro.

Lamb and Eggplant Curry is a comforting and flavorful dish that fits perfectly into a diabetic-friendly diet. The lamb provides essential protein and iron, while eggplant adds fiber to the dish, making it a filling yet healthy option. The rich combination of spices enhances the overall flavor without adding extra calories or carbs. This curry is a great way to enjoy a flavorful Sunday meal that is both nutritious and satisfying, helping to control blood sugar levels while indulging in a warm, hearty dish.

Tofu and Sweet Potato Curry

Tofu and Sweet Potato Curry is a delicious vegetarian dish that’s packed with protein and fiber. The tofu provides a low-fat source of plant-based protein, while sweet potatoes offer complex carbohydrates that help to stabilize blood sugar levels. This curry is made with a blend of warming spices and coconut milk, creating a rich and creamy texture that’s both satisfying and diabetes-friendly. It’s a perfect Sunday meal for those seeking a nutritious and comforting vegetarian option.

Ingredients

• 400g firm tofu, drained and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and ginger, cooking until softened and fragrant, about 5-7 minutes.
2. Stir in turmeric, cumin, paprika, and curry powder, cooking the spices for 1-2 minutes to release their flavors.
3. Add the cubed sweet potatoes and cook for 5 minutes, stirring to coat the cubes in the spices.
4. Pour in the coconut milk and add enough water to cover the sweet potatoes. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
5. Add the cubed tofu and season with salt and pepper. Cook for an additional 5-7 minutes, allowing the tofu to absorb the flavors of the curry.
6. Adjust the seasoning to taste and garnish with fresh parsley.

Tofu and Sweet Potato Curry is a nourishing and satisfying dish that’s perfect for anyone managing diabetes. The sweet potatoes provide a slow-release source of carbohydrates, helping to prevent blood sugar spikes, while tofu offers a healthy plant-based protein. The creamy coconut milk adds richness, and the spices elevate the dish to create a flavorful meal. Whether enjoyed on its own or paired with cauliflower rice, this curry is a great way to enjoy a nutritious and filling vegetarian dish on a Sunday.

Shrimp and Asparagus Curry

This Shrimp and Asparagus Curry is a light yet flavorful dish that’s great for a Sunday meal. The shrimp provides lean protein, while asparagus is rich in fiber and antioxidants, making this curry both diabetic-friendly and full of essential nutrients. The coconut milk base adds creaminess, while the spices enhance the natural sweetness of the shrimp and vegetables. This is a low-carb, high-protein dish that satisfies without affecting blood sugar levels.

Ingredients

• 400g shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, garlic, and ginger, sautéing for 3-5 minutes until softened.
2. Stir in turmeric, cumin, and chili powder (if using), and cook for 1-2 minutes to release the spices’ aromas.
3. Add the asparagus pieces and cook for about 5-6 minutes, allowing them to soften slightly.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for 5-7 minutes, letting the flavors meld together.
5. Add the shrimp and season with salt and pepper. Cook for another 3-5 minutes until the shrimp is pink and fully cooked through.
6. Adjust seasoning to taste and garnish with fresh cilantro.

Shrimp and Asparagus Curry is a delicious and light option for those managing diabetes. The shrimp provides a great source of lean protein, while asparagus offers dietary fiber and nutrients that help maintain stable blood sugar levels. The coconut milk and spices create a rich, satisfying curry that’s perfect for a low-carb meal. Whether you enjoy it as a standalone dish or with a side of quinoa or cauliflower rice, this shrimp curry is a perfect addition to your Sunday meal plan.

Chicken and Cauliflower Curry

This Chicken and Cauliflower Curry is a flavorful, hearty dish that’s perfect for a Sunday meal, especially for those managing diabetes. Chicken breast offers lean protein, while cauliflower provides a low-carb, high-fiber vegetable that supports blood sugar control. The combination of aromatic spices and coconut milk creates a creamy, rich curry that is both satisfying and diabetic-friendly. It’s a wholesome dish that can be enjoyed on its own or paired with a side of cauliflower rice for a complete, low-carb meal.

Ingredients

• 500g chicken breast, cut into cubes
• 1 medium cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until softened, about 5-7 minutes.
2. Stir in turmeric, cumin, paprika, and ground coriander. Cook the spices for 1-2 minutes to bring out their flavors.
3. Add the chicken cubes and cook for 5-7 minutes, or until browned on all sides.
4. Add the cauliflower florets, coconut milk, and enough water to cover the mixture. Season with salt and pepper, and bring to a simmer.
5. Cook for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender.
6. Adjust seasoning to taste and garnish with fresh cilantro.

Chicken and Cauliflower Curry is a perfect combination of lean protein and fiber-rich vegetables that are both low in carbs and great for blood sugar control. The tender chicken and cauliflower soak up the rich, creamy coconut milk, creating a flavorful and satisfying dish. This curry is versatile enough to be enjoyed on its own or served with a side of cauliflower rice for a complete meal. It’s a healthy, diabetic-friendly option that delivers great flavor without compromising on nutrition.

Spinach and Chickpea Curry

Spinach and Chickpea Curry is a nutritious vegetarian dish that’s both flavorful and diabetic-friendly. Chickpeas provide plant-based protein and fiber, helping to stabilize blood sugar levels, while spinach is loaded with vitamins and minerals. This dish is cooked in a fragrant tomato-based sauce, spiced with cumin, turmeric, and coriander, making it both comforting and healthy. It’s an excellent choice for a Sunday meal when you’re looking for a vegetarian option that is both hearty and nourishing.

Ingredients

• 2 cups fresh spinach, chopped
• 1 can (400g) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
2. Stir in cumin, turmeric, coriander, and paprika, cooking the spices for 1-2 minutes until aromatic.
3. Add the diced tomatoes, chickpeas, and spinach. Season with salt and pepper. Stir to combine.
4. Cover and cook for 10-15 minutes, allowing the flavors to meld and the spinach to wilt.
5. Adjust seasoning to taste and garnish with fresh cilantro before serving.

Spinach and Chickpea Curry is a nutrient-packed dish that is perfect for a diabetic-friendly Sunday meal. Chickpeas offer a healthy dose of protein and fiber, while spinach provides essential nutrients. The tomato-based sauce, seasoned with warm spices, creates a comforting and flavorful dish that is light yet satisfying. Whether served with brown rice or enjoyed on its own, this curry makes a wholesome and delicious vegetarian option for any meal plan.

Beef and Mushroom Curry

Beef and Mushroom Curry is a savory and satisfying dish that’s ideal for a Sunday meal. The lean beef provides high-quality protein, while mushrooms add a meaty texture and are low in calories and carbohydrates. This curry is rich in spices like cumin, coriander, and turmeric, all of which contribute to a deep, robust flavor. The dish is simmered in a light coconut milk base, making it creamy without being heavy, and is perfect for those looking to enjoy a delicious and diabetic-friendly curry.

Ingredients

• 500g lean beef, cut into cubes
• 200g mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until softened, about 5-7 minutes.
2. Stir in cumin, coriander, turmeric, and paprika, cooking for 1-2 minutes to release the spices’ aromas.
3. Add the beef cubes and brown them on all sides, about 5-6 minutes.
4. Add the sliced mushrooms and coconut milk, stirring to combine. Season with salt and pepper.
5. Bring to a simmer, cover, and cook for 30-40 minutes, or until the beef is tender and the mushrooms have softened.
6. Adjust seasoning to taste and garnish with fresh parsley before serving.

Beef and Mushroom Curry is a hearty and flavorful dish that’s both satisfying and diabetic-friendly. The lean beef provides protein, while mushrooms add texture and a unique umami flavor. The combination of spices creates a rich, aromatic sauce, and the coconut milk adds a creamy touch without being overly rich. This curry is a great option for a Sunday meal that is both comforting and healthy, making it a perfect choice for anyone seeking a low-carb, high-protein dish that fits into a balanced diabetic diet.

Shrimp and Zucchini Curry

Shrimp and Zucchini Curry is a vibrant, low-carb dish packed with protein and fiber, making it an excellent choice for anyone managing diabetes. The shrimp provide lean protein, while zucchini is a low-glycemic vegetable that won’t cause spikes in blood sugar. This curry is cooked in a light coconut milk base, flavored with warm spices like turmeric, cumin, and coriander. It’s a simple yet delicious dish, perfect for a healthy Sunday dinner that satisfies the taste buds without compromising on nutrition.

Ingredients

• 500g shrimp, peeled and deveined
• 2 medium zucchinis, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
2. Stir in the turmeric, cumin, coriander, and paprika, cooking the spices for 1-2 minutes until aromatic.
3. Add the shrimp and cook for 3-4 minutes, until they turn pink and are cooked through.
4. Add the sliced zucchini and coconut milk, stirring to combine. Season with salt and pepper to taste.
5. Simmer for 10-15 minutes, or until the zucchini is tender and the flavors have melded.
6. Garnish with fresh cilantro before serving.

Shrimp and Zucchini Curry is a light yet satisfying dish that’s perfect for anyone following a diabetic-friendly diet. Shrimp provide lean protein, while zucchini is an excellent low-carb vegetable that adds texture and a subtle flavor. The spices and coconut milk create a rich and aromatic sauce, making this curry a deliciously healthy option for your Sunday meal. It’s quick to prepare, making it ideal for a busy weeknight or a leisurely weekend dinner, and it pairs wonderfully with cauliflower rice for an even lower-carb meal.

Eggplant and Tomato Curry

Eggplant and Tomato Curry is a rich, comforting dish that is both flavorful and diabetic-friendly. Eggplant is low in carbohydrates and high in fiber, making it an ideal vegetable for blood sugar control. Combined with tomatoes, which are low in glycemic index, and a blend of aromatic spices, this curry delivers a hearty, satisfying meal. The addition of a touch of coconut milk ensures the curry has a creamy texture, making it perfect for a Sunday dinner without the excess calories or carbs.

Ingredients

• 2 medium eggplants, cubed
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions, garlic, and ginger, and sauté until softened, about 5-7 minutes.
2. Stir in cumin, turmeric, coriander, and cinnamon. Cook for 1-2 minutes to release the spices’ aromas.
3. Add the chopped tomatoes and eggplant. Stir to combine and cook for 5-7 minutes, allowing the vegetables to soften.
4. Pour in the coconut milk, season with salt and pepper, and bring to a simmer.
5. Cover and cook for 20-25 minutes, or until the eggplant is tender and the curry has thickened slightly.
6. Garnish with fresh cilantro before serving.

Eggplant and Tomato Curry is a flavorful and nutritious vegetarian dish that’s perfect for a diabetic-friendly Sunday meal. The eggplant provides a rich, creamy texture, while tomatoes bring brightness and acidity to balance the dish. The warm spices create a comforting depth of flavor, and the coconut milk adds a touch of creaminess without the added calories. This curry is a perfect low-carb option that can be enjoyed on its own or paired with cauliflower rice or a small portion of quinoa for a complete meal.

Lamb and Spinach Curry

Lamb and Spinach Curry is a delicious, protein-packed dish that’s ideal for a Sunday dinner. Lamb is a great source of iron and zinc, and when paired with nutrient-dense spinach, it creates a balanced meal that helps stabilize blood sugar. This curry is rich in flavor, thanks to the addition of ginger, garlic, and a combination of spices such as cumin, coriander, and turmeric. Cooked in a light coconut milk base, this curry is hearty yet diabetic-friendly, making it a great choice for anyone looking for a nutritious and flavorful meal.

Ingredients

• 500g lean lamb, cut into cubes
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon olive oil
• 1 can (400ml) coconut milk (light)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until softened and fragrant, about 5-7 minutes.
2. Stir in cumin, coriander, turmeric, and cinnamon. Cook the spices for 1-2 minutes to release their aromas.
3. Add the lamb cubes and cook for 5-7 minutes until browned on all sides.
4. Add the spinach and coconut milk, stir to combine, and season with salt and pepper.
5. Bring the curry to a simmer and cook for 25-30 minutes, or until the lamb is tender.
6. Garnish with fresh cilantro before serving.

Lamb and Spinach Curry is a rich, flavorful dish that provides a hearty dose of protein and essential nutrients. The lamb adds depth of flavor, while spinach contributes a wealth of vitamins and minerals. The combination of spices brings warmth and complexity to the dish, and the coconut milk ensures a creamy texture without adding unnecessary carbs. This curry is perfect for a diabetic-friendly Sunday dinner, offering both taste and nutrition without the blood sugar spikes. It pairs wonderfully with a side of cauliflower rice or a light salad for a complete, well-balanced meal.

Note: More recipes are coming soon!