Lamb korma with sweet potato mash and toasted naan
This fast version of Indian-inspired lamb korma, served with a balsamic-seasoned sweet potato mash, is elevated comfort food in a flash.
In your bag
- 1 organic sweet potato
- 1 tablespoon balsamic vinegar
- 1 organic yellow onion
- 10 ounces ground lamb
- Sun Basket coriander spice blend (granulated garlic - coriander - cumin)
- Sun Basket korma base (Greek yogurt - tomato paste)
- 4 or 5 sprigs organic fresh cilantro
- 2 whole grain naan
Make It Ahead
The sweet potato mash and the lamb korma (Steps 1 and 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate separately overnight. When ready to serve, gently rewarm the sweet potato mash and korma separately, adding 1 to 2 tablespoons water as needed to loosen them, as you proceed with Step 3.
Calories: 700, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 15g (75% DV), Cholesterol: 105mg (35% DV), Sodium: 310mg (13% DV), Carbohydrates: 49g (16% DV), Total Sugars: 11g, Added Sugars: (naan contains added sugar): 2g (4% DV).
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.