Slow cooker lamb curry

Prep 10 mins
Cook 6 hrs
Serves 2

kcal 568
fat 19g
carbs 49g
protein 43g

Ingredients

• 1 large onion halved and sliced
• 3 tbsp Madras curry paste
• 400g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 25g red lentils
• 210g canchick peas (don’t drain)
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 1 cinnamon stick
• 75g curly kale
• 2 lean lamb steaks fat removed, diced (about 240g)
• cooked brown rice to serve

Method

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.
2. The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.