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
• cup curry paste
• 400g can diced tomatoes
• 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

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.