·
Step 1 of 4
In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Ingredients for this step (6 servings)
- USE 3 1/2 TO 6 QUARTS SLOW COOKER
- 1tbspolive oil
- 1onion, finely chopped
- 2carrots, peeled and diced (about 1 cup)
- 4garlic cloves, mined
- 2tbspminced gingerroot, see tip
- 1tspturmeric
- 0.5tspcracked black peppercorns
- 1cinnamon stick, piece (2 inches)
- 226.8gcremini mushrooms, stemmed and halved
- 1cantomatoes (28 ounce), including juice, coarsely chopped 796 mL
- 1tbspfresh lemon juice