Ingredients
- 500 g 18oz leg lamb boned and cubed
- 2 tablespoon curry paste or powder
- 2 zucchini cut into chunks
- 2 large carrots cut in chunks
- 2 capsicum cut in chunks
- juice of one lemon
- 1 jar mango chutney fruit chutney if mango is unavailable
- 1 small tub natural yoghurt
- 1 can chickpeas
- 2 cups dry couscous to serve
Instructions
- Throw everything in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.
- Serve with couscous.
- This curry freezes very well. I've frozen it with the couscous and on its own.
Notes
450 calories per serve (with couscous made with water no added fat)
Nutrition
Calories: 450kcal
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
