Lentil, pumpkin & potato slow cooker curry

As part of my quest to 'enjoy' winter, I have jumped head first into the slow cooker revolution. I remember my Mum making slow cooker meals when we were kids. She would turn her crockpot on in the morning before she went to work and we'd come home to a house that smelled of comfort. I love to use my slow cooker on Sundays. I also love the left overs for Monday lunch (a small way to combat Mondayitis!).

  

The best vegetable curry ever!

{image borrowed from Nickers aka Masterchef of the Hills, includes chicken}

This recipe was adapted from The Australian Women’s Weekly Slow Cooker book. The original recipe adds chicken and cooks for 7 hours. I omit the chicken and add potatoes instead.

Ingredients:

2/3 cup dried brown lentils

2/3 cup dried red lentils

1 tbs vegetable oil

1 large brown onion, chopped finely

2 cloves garlic, crushed

2.5cm piece fresh ginger, grated

2 tsp ground cumin

2 tsp ground coriander

2 tsp black mustard seeds

1 tsp ground turmeric

1 fresh long red chilli, chopped finely

3 cups vegetable stock

440g canned diced tomatoes

500g pumpkin, chopped coarsely

6 gourmet potatoes, chopped coarsely

270ml canned light coconut milk

150g baby spinach leaves

½ cup fresh coriander, chopped coarsely

Rinse lentils under cold water until the water runs clear; drain. Heat oil in a large frying pan and add onion, garlic and ginger. Stir until onion softens then add the spices and chilli; stir until fragrant. Add stock and bring to the boil.

Pour the stock mixture into a 4.5 litre slow cooker and add the undrained tomatoes, pumpkin, potatoes and lentils. Cover and cook on low for 6 hours.

With about 15 minutes remaining stir in coconut milk and cook for a further 15 minutes. Stir in spinach and coriander, and season to taste.

Serve with freshly steamed jasmine rice, chapatis and plain yogurt. YUM!

** Suitable to freeze prior to adding coconut milk.