Jenny's freezer Vegetarian curry

Name: Jenny''s freezer Vegetarian curry Recipe
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 16
Ingredients: 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

Minutes to Prepare: 30
Minutes to Cook: 600

Number of Servings: 16

Ingredients

500g yellow split peas200g green split peas2 large stalks celery2 carrots1 parsnip1 large kumera (sweet potato)2 large onions6 - 10 cloves of garlic1 tablespoon grated fresh ginger1 can diced tomatoes in juice2 1/2 liters water or stock3 tbsp canola or rice bran oilsalt to tasteSPICES:1 tbsp black mustard seeds1 tbsp cumin1 tbsp ground coriander seed1 tbsp garam masala1.5 tbsp tumeric2 tsp chili powder

Directions

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)

Servings Per Recipe: 16

Nutritional Info Amount Per Serving