Low-GI lamb curry
Photography by Mark O'MearaLooking 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.
Serves 4
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 chicken stock
500g cauliflower, trimmed, cut into florets
150g green beans, trimmed, halved
100g baby spinach
steamed doongara rice, coriander leaves and yoghurt, to serve
Method
Heat 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.
Add 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
Super Food Ideas - June 2008
Recipe by Alison Roberts
