Description
This slow cooker Moroccan Curry is fabulously quick and tasty and packed with loads of vegetables and chickpeas. You can use beef or lamb, whichever you desire really.
Ingredients
Scale
- 1kg lamb, diced
- 1 1/2 tablespoons curry paste or powder
- 2 zucchinis, diced
- 2 large carrots, diced
- 2 capsicums, diced
- juice of one lemon
- 3/4 cup mango chutney
- 400g chickpeas, drained
- 200g natural yoghurt
- 2 cups couscous, cooked, to serve
Instructions
- Place all ingredients, except for the yoghurt and couscous, into the slow cooker.
- Mix to stir through, cook on low for 8 hours.
- Just before you are ready to serve, give the curry a stir, if there is too much liquid, continue cooking on high with the lid removed to help reduce the liquid.
- Stir through the yoghurt.
- Serve with couscous.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
