Curried Lamb Casserole

I love slow cooking because I can throw almost everything into the casserole dish and what I am left with hours later is a synergy of delicious nutrients. Nothing lost, everything to gain. Most importantly slow cooking reduces the time I spend in the kitchen and often means I can make double the amount and use the leftovers as meals the following day.


500g organic lamb mince (grass fed beef mince can be used)
1 cup brussel sprouts (outer layers removed)
1⁄2 head cauliflower (chopped roughly)
1⁄2 brown onion (chopped roughly)
1⁄4 pumpkin (chopped roughly)
1 can of coconut cream (I use Honest to Goodness)
1 tsp turmeric
2 tsp curry powder (or cajun spice)
1 tsp himalayan salt
ground black pepper to taste
1-2tbsp apple cider vinegar

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Throw all ingredients into a slow cooker.
Combine well with a large spoon and leave to slow cook for 4 hours.
I mash the mixture with a potato masher for a thick soup-like consistency when cooking is nearly done.
Dish up and enjoy.
Use leftovers for meals the following day.

Serves 4-6


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