- Grind the onions, ginger root, and
garlic separately in a powerful blender,
such as a Vitamix. The key is to grind
each ingredient as finely as possible. As
you finish grinding each ingredient, put it
into the slow cooker. There’s no need to
clean the blender jug between
ingredients. - Add the cumin, turmeric, and oil to the
slow cooker. (See page 47 for details on
making this dish without a slow cooker.) - Clean the blender jug with the water
and dump that into the slow cooker. Mix
gently. - Cook on high for 10 hours. This mix
will last up to 1 week in the fridge and
up to 3 months in the freezer. To use the
axel boer
(Axel Boer)
#1