Slow Cooker Curry

Serves 4, 400 calories (excluding rice, bread or quinoa)

INGREDIENTS:

  • 500g lean meat (chicken, lamb, or beef), diced
  • 1 onion, finely chopped
  • 2 tbsp curry paste (choose your preferred spice level)
  • 1 can (400g) diced tomatoes
  • 1 can (400g) brown lentils or chickpeas, drained and rinsed
  • 2 cups frozen mixed vegetables
  • 1/2 cup water or stock (optional, for desired consistency)

Optional Additions:

  • Coconut milk (1/2 cup) for a creamier curry
  • Fresh coriander for garnish
  • Lime juice for extra freshness

Optional Adjustments:

  • Lower fat? Use chicken breast instead of red meat.
  • Higher protein? Add more lentils or chickpeas
  • Creamier texture? Add 1/2 cup coconut milk (+50 kcal per serve).

Slow Cooker Curry

METHOD:

  1. Prepare the slow cooker: Add the diced meat, chopped onion, curry paste, and tinned tomatoes to the slow cooker. Stir to combine.
  2. Slow cook: Cover and cook on low for 6-8 hours (or HIGH for 3-4 hours), until the meat is tender and easily falls apart.
  3. Add lentils and veggies: Stir in the brown lentils or chickpeas and the frozen vegetables. Let them warm through for about 10-15 minutes.
  4. Serve: Enjoy with steamed rice, naan bread, or quinoa.

Download the recipe