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.
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
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