Slow cooker lamb curry

5-a-day calcium curry freezable iron lamb low fat one-pot slow cooker slow-cook vitamin c

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 can chickpeas (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

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.

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