Ingredients:
2 medium brown onions, roughly chopped
6 cloves garlic, halved
2 cloves garlic, crushed
1 tablespoon ginger powder
1 tablespoon turmeric powder
2 teaspoons cumin seeds
1 teaspoon fresh ground black pepper
1 teaspoon crushed dried red chili flakes (more to taste)
1 teaspoon salt
3 tablespoons cooking oil (peanut, sunflower, etc.)
4 cups cubed root vegetables (swedes, turnips, carrots, sweet potatoes, etc.)
1 can chick peas, drained and rinsed
2 cups red lentils, rinsed
2 cups tomato passata
8 cups water
Instructions:
Add the following to the crock pot: oil, onions, halved garlic, ginger, turmeric, cumin, pepper, chili, sweet potato. Stir well then cook on high for two hours, stirring about every 20 minutes.
Add the remaining ingredients and continue to cook on high for at least 4 hours (or overnight on low). Stir occasionally and top up with water if it’s getting too thick.
Serve with hot naan bread.