Slow-cooker chicken curry
Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender
Slow cooker lamb curry
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight chilling
- Easy
- Serves 2
Skip to ingredients
- 1 large onionhalved and sliced
- 3 tbsp Madras curry paste
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 25g red lentils
- 210g can chickpeas(don’t drain)
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 cinnamon stick
- 75g curly kale
- 2 lean lamb steaksfat removed, diced (about 240g)
- cooked brown riceto serve
Nutrition: Per serving
- kcal568
- fat19glow
- saturates5g
- carbs49g
- sugars17g
- fibre13g
- protein43ghigh
- salt1.3glow
Method
step 1
Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
step 2
The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
