Low-GI lamb curry

Low-GI lamb curry

Looking for interesting, healthy ways to increase your veggie intake?

Do it Indian style with this bright and spicy meal. Fresh veggies and assorted spices give this low-GI curry loads of flavor.


Ingredients (serves 4):

  • 2 teaspoons olive oil
  • 500g lamb leg steaks, cubed
  • 1 brown onion, cut into thin wedges
  • ¼ cup curry paste
  • 400g can diced tomatoes
  • ½ cup chicken stock
  • 500g cauliflower, trimmed, cut into florets
  • 150g green beans, trimmed, halved
  • 100g baby spinach
  • Steamed basmati rice, fresh coriander leaves and plain yogurt, to serve



  1. Heat oil in heavy-based saucepan over medium-high heat. Add lamb and onion. Cook, stirring, for 5 minutes or until lamb is browned.
  2. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  3. Add tomato and stock to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes.
  4. Stir in cauliflower. Simmer, covered, for 15 minutes or until lamb is tender.
  5. Stir in beans. Cook for 5 minutes or until beans are tender.
  6. Stir in spinach.
  7. Serve with rice, coriander and yoghurt.
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