Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal. Fresh vegies and assorted spices give this low-GI curry loads of flavour.
Ingredients
- 2 teaspoons olive oil
- 500g lamb leg steaks, cubed
- 1 brown onion, cut into thin wedges
- 1/4 cup balti curry paste
- 400g can diced tomatoes
- 1/2 cup Massel chicken style liquid stock
- 500g cauliflower, trimmed, cut into florets
- 150g green beans, trimmed, halved
- 100g baby spinach
- steamed doongara rice, to serve
- Fresh coriander, to serve
- Plain yoghurt, to serve
Method
- Step 1Heat oil in heavy-based saucepan over medium-high heat. Add lamb and onion. Cook, stirring, for 5 minutes or until lamb is browned. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add tomato and stock to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes. Stir in cauliflower. Simmer, covered, for 15 minutes or until lamb is tender. Stir in beans. Cook for 5 minutes or until beans are tender. Stir in spinach. Serve with rice, coriander and yoghurt.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1374 kj
Energy
16g
Fat Total
4g
Saturated Fat
8g
Fibre
32g
Protein
88mg
Cholesterol
941.49mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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