A healthy twist on a family classic that everyone will enjoy! 


  • sweet potato (350g), peeled, chopped
  • ¼ jap pumpkin, cut into small cubes  
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 bay leaf
  • 1 cup green beans, chopped
  • 2 carrots, diced
  • 1 cup broccoli, cut into florets
  • 2 zucchinis, diced
  • ½ head cauliflower, cut into florets
  • 2 x 400g tins chopped tomatoes, no added salt
  • 250g extra lean beef mince (replace with extra lentils for vegetarian option)
  • 2 x 400g tin lentils, rinsed, drained  

What to do: 

1. Preheat oven to 180°C.

2. Boil 1L water and steam sweet potato and pumpkin until soft (about 10–15 minutes).

3. Transfer to a bowl, add 1 tbls oil & mash. Set aside.

4. Add remaining oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3–4 minutes, until soft. Add bay leaf and mince; cook until just browned.

5. Stir through beans, carrots, broccoli, zucchini and cauliflower. Cook until soft for approx 5 minutes.

6. Add tinned tomatoes, turn up the pan and bring to a simmer (small bubbles).

7. Stir through lentils and simmer for 15 minutes.

8. Transfer mixture to a large casserole dish and top with mash. Place into preheated oven and bake for 40 minutes. 

 *Recipe adapted from the Australian Healthy Food Guide.