Ingredients
- 1 tablespoon vegetable oil
- 400g lamb leg steaks, trimmed, diced
- 1 brown onion, finely chopped
- 2 tablespoons Indian curry powder
- 700g jap pumpkin, peeled, deseeded, cut into 2cm pieces
- 1 cup Massel vegetable liquid stock
- 150g button mushrooms, cut into quarters
- 150g green beans, trimmed, cut into 2cm pieces
- 100g English spinach, trimmed, chopped
- 1/3 cup 99% fat-free natural yoghurt
- 2 warmed naan bread, to serve
Method
- Step 1Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring, for 3 to 4 minutes or until browned. Remove to a plate. Repeat with 1 teaspoon oil and remaining lamb.
- Step 2Add remaining 2 teaspoons oil to pan. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add curry powder and cook for 1 minute. Add pumpkin and stock to pan. Reduce heat to medium. Cover and cook for 10 to 12 minutes or until pumpkin is just tender.
- Step 3Return lamb and any juices to saucepan. Add mushrooms, beans and spinach. Cover. Cook for 5 to 10 minutes or until beans are bright green and tender.
- Step 4Spoon into bowls. Top with yoghurt. Serve with naan bread.
- Diabetes friendly
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1895 kj
Energy
17g
Fat Total
4g
Saturated Fat
9g
Fibre
32g
Protein
78mg
Cholesterol
396.58mg
Sodium
20g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman & Jenny Fanshaw
- Image credit: Steve Brown
- Publication: Super Food Ideas
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