Spiced Lamb  With Coriander Pumpkin (21 Day Wonder Diet: Day 1 )

Ingredients:
- 200 g butternut pumpkin, peeled and cut into 1cm pieces
- 125 g chickpeas, rinsed and drained
- 1/2 cup frozen baby peas
- 2 tablespoons fresh coriander leaves
- 4 french-trimmed lamb cutlets
- 2 teaspoons curry powder
- cooking spray
- 1/3 cup light coconut milk
- 2 tablespoons chicken stock
- 1 garlic clove, crushed

Directions:
- Preheat oven to 200C/180C fan-forced.
- Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. add chickpeas and peas; cook uncovered, about 5 minutes or until pumpkn is tender. Remove from oven; sprinkle with coriander.
- Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying an; remove from pan.
- Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat.
- Serve pumpkin mixture and lamb drizzled with coconut sauce.