Slow cooker lamb curry
Serves 2
Easy
Prep:
Cook:
Plus overnight chilling
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
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- 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
- fat19g
- saturates5g
- carbs49g
- sugars17g
- fibre13ghigh
- protein43ghigh
- salt1.3g
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.
