Slow cooker lamb curry

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.