Beef-Lentil Curry

4 TBSP oil
1 pound top sirloin cut into 1 to 2 inch cubes
3 medium onions chopped
15 garlic cloves (1 head of garlic) chopped
2 to 3 jalepeno peppers, seeded and chopped
1 TBSP Curry Powder
1 TBSP Cumin
1 tsp red pepper powder (cayenne or red pepper flakes)
1 tsp salt
3 cups broth (chicken, veg or beef)
3 cups water
1 package of dried brown lentils
3 c carrots (chopped or baby ones)
2 28- oz cand diced tomatoes
1 6-oz can tomato paste
1 15 oz can coconut milk
1 TBSP garem masala
1 bunch of cilantro

Red Pepper powder and garem masala can be found in your local Indian grocery store, co-op or market, as well as at Fresh Market, Trader Joes, or World Market. Cayenne or red pepper flakes can be substituted for the red pepper powder.

Adjust the heat as desired by adding red pepper or jalepeno. The Coconut milk can be omitted to save calories. Potatoes can be substituted for the carrots.

Use hot curry paste from the Indian store to replace all spices except salt if you'd prefer.

Heat oil. Add meat, onion, garlic and all spices. Saute until onions are soft and meat is browned. Add this mixture to the crock pot. If necessary, use some of your broth or water to deglaze the pan and add to crock pot.

Add all liquids, lentils, carrots, tomato products, and coconut milk to slow cooker. Stir it all around (be careful, your crock will be full). Cook on high for 4 hours or low for 8 hours.

After cook time, stir in garem masala. Before serving stir in chopped up cilantro (to your taste). Serve over hot rice (rice calories not calculated in).

Serving Size: 12 servings