michanna

Okay, my mom got a cookbook for Christmas and I tried this curry dish the other day and loved it:
Teri's version first (because not only Teri's like things easier):
1 tbsp olive oil
2 onions finely chopped
4 carrots, peeled and sliced
4 parsnips (I used turnip because they're easier to find) cored and sliced
1 tbsp minced ginger
2 tsp tumeric
2 tsp cumin
1 tsp coriander
1 cinnamon stick (2 inches or so)
1/2 tsp cracked black peppercorns
2 cups vegetable stock
2 sweet potatoes, peeled and sliced (about 500 g)
1 cup brown or green lentils
1/2 tsp cayenne pepper with 1 tbsp lemon juice or red chile pepper, finely chopped
1 lb fresh spinach or 1 300 g package of frozen spinach, thawed and drained
1 cup coconut milk

Put everything up to and including the lentils into the slow cooker. Stir well. Cook on low for 8 hours or on high for 5. Dissolve the Cayene pepper into the lemon juice then add that, the spinach and coconut milk. Stir well. Cook on high for 20 minutes. Eat.

Recipe version:
toast whole cumin and corriander seeds in oil until fragrant. Transfer to mortal and pestle, grind and put aside. Heat oil with onions, carrot and parsnip until tender (about 6 minutes apparently). Add ingredients ginger through pepper, stir and roast for another minute. Add vegetable stock and bring to a boil. Transfer to slow cooker. Add lentils and sweet potatoes. Cook on high for 5 hours or on low for 8 hours. Add pepper, spinach and coconut milk, stir well and cook on high 20 minutes.