This is a recipe I adapted from my slow cooker bible, Fresh From the Vegetarian Slow Cooker by Robin Robertson.
Ingredients: (all quantities for the spices are approximate; I have a heavy hand with spices and I just shake them straight in without measuring)
1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp mustard seeds
pinch of chilli powder
1/4 tsp nutmeg
1 tsp turmeric
1 tsp cumin
1/2 tsp cardamom
1 tsp curry powder
3 cloves garlic
1 brown or white onion
2 cm piece peeled fresh ginger
1 tbsp white wine or balsamic vinegar
1 medium potato, scrubbed and diced
1 large carrot, scrubbed and diced
4-6 zucchini, diced
200 g mushrooms, sliced thickly
1 cauliflower, cut into small florets
200 g no added salt tomato paste, blended with 1 1/2 cups hot water
1 1/2 cups cooked (or 1 can) pinto or red kidney beans
3/4 cup frozen peas, thawed
200 g frozen spinach, defrosted
I dry roast then grind the spices first in my Thermomix (100 deg for 5 mins at speed soft then grind at sp 9 for 30 sec), adding the onion, garlic, ginger and vinegar to make a paste (sp 8 for 10 sec). You can grind the mustard seeds in a coffee grinder or mortar and pestle, then blend spices, onion, garlic, ginger and vinegar in a food processor until smooth. Transfer spice paste to the slow cooker set on High, add potato and carrot and stir for 1 minute. Add beans and all vegetables except peas and and spinach, and tomato paste mixture, and cook on Low for 6 hours. Stir in peas and spinach a few minutes before serving.
We had this on brown rice, with 2 side-dishes: diced tomato, finely chopped red onion and balsamic vinegar; and banana, dessicated coconut and lime juice.
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