I've got this bubbling away in the slow cooker at the moment. It's looks and smells so good I'm not going to wait until I've tried it before posting the recipe. Ingredients 1 potato, diced 2 medium carrots, sliced ½ small cauliflower, florets separated 1 small onion, chopped ½ red pepper, chopped 1 courgette, diced 6 large mushrooms, chopped 1 tomato, seeded and diced 56g frozen peas 150g red lentils 5 garlic cloves, thinly sliced 2 tsp ground cumin 1½ tsp mustard powder 3 tsp turmeric 2 ½ tsp chilli powder 2 tsp curry powder 3 slices ginger, thickly sliced 1½ tsp salt ground black pepper to taste 400ml reduced fat coconut milk 400ml water Add all the vegetables to the slow cooker except the frozen peas. Put the harder vegetables such as the carrots on the bottom as they will take longer to cook. Add the lentils, spices and liquid. Cook on high for 3-4 hours or low for 7-9 hours. Add the peas and cook for a further 10 minutes. Serve with basmati rice. These quantities fill my 3.5l cooker to within an inch of the top and I reckon I'll get 6 servings at least. For this it works out at 3½ syns per serving. You could play around with the spices to get a mix that you like.