- 1 tbsp (15 ml) vegetable oil
- 2 large leeks, white part only, cleaned and thinly sliced
- 6 stalks celery, peeled and thinly sliced
- 6 carrots, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) minced ginger root
- 1 tbsp (15 ml) curry powder
- 1 chili pepper, finely chopped
- 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip)
- 2 potatoes, peeled and shredded
- 2 cups (500 ml) lentils, washed and picked over
- 3 cups (750 ml) vegetable stock
- 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen
- 1 tsp (5 ml) cumin seeds
- 2 tbsp (25 ml) ghee, clarified butter or vegetable oil
- 2 green onions, white part only, finely chopped
- ½ chili pepper, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup (50 ml) finely chopped cilantro
- 1 tbsp (15 ml) freshly squeezed lemon juice
- In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.
- Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.
- Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.
- Pepper and Cilantro Tadka: In a skillet, over medium heat, toast cumin seeds just until they begin to turn brown and release their aroma. Remove from heat, grind and set aside. In same skillet, heat ghee, clarified butter or oil. Add green onions, chili pepper, red pepper and cook, stirring, for 1 minute. Remove from heat. Stir in cilantro, lemon juice and reserved cumin seeds. Spoon into a small bowl and serve as a garnish for the curry.