Slow Cooker

Jenny's freezer Vegetarian curry is for Lunch.

Jenny's freezer Vegetarian curry takes 30 minutes to prepare.

Jenny's freezer Vegetarian curry takes 600 minutes to cook.

Jenny's freezer Vegetarian curry makes 16 servings.

The ingredients for Jenny's freezer Vegetarian curry are:

500g yellow split peas
200g green split peas
2 large stalks celery
2 carrots
1 parsnip
1 large kumera (sweet potato)
2 large onions
6 - 10 cloves of garlic
1 tablespoon grated fresh ginger
1 can diced tomatoes in juice
2 1/2 liters water or stock
3 tbsp canola or rice bran oil
salt to taste

SPICES:
1 tbsp black mustard seeds
1 tbsp cumin
1 tbsp ground coriander seed
1 tbsp garam masala
1.5 tbsp tumeric
2 tsp chili powder

Here is how you make Jenny's freezer Vegetarian curry:

In a large (18 cup capacity) crockpot or slow cooker, put split peas, lentils and chopped veges. In a dry frying pan, add mustard seeds. Heat gently until they start popping. Pour into a mortar and crush.Add 2 tablespoons of the oil to a frying pan. Add chopped onion and saute until soft. Add ginger, garlic, mustard seeds and spices with 1 tablespoon of oil. Cook gently and stir occasionally to prevent spices from burning. Once fragrant, add half a liter of water (or stock) and stir to loosen any spices from the pan. Pour in to slow cooker. Add remaining water/stock and can of tomatoes. If using water, you may need to add salt, this can be added at the end of cooking.Leave on low over night or longer (10-16 hours). Serving Size:?makes 16 serves (1 cup per serve)

The nutritional information for Jenny's freezer Vegetarian curry is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 114.4

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 31.0 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 6.0 g
• Protein: 5.7 g

Jenny's freezer Vegetarian curry is Indian cuisine.

The dietary needs meet for Jenny's freezer Vegetarian curry is Vegetarian