Crockpot Curry Lentil Stew

1 tsp cumin seed
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1 tsp mild paprika
1/2 tsp red chile powder
2 tbsp dried shredded coconut
2 tbsp vegetable oil
1 tbsp grated ginger
4 cloves garlic, minced
1 tbsp tomato paste
1 3/4 cup green lentils, rinsed well
2 small red, purple, or yukon gold potatoes, diced
2 large carrots, diced
4 cups low-sodium vegetable stock
2 cups hot water
1 tbsp lime juice (from half a lime)
1 1/2 tsp salt

In a spice grinder grind together the cumin seeds, coriander, dried ginger, curry powder, garam masala, paprika, and chile powder. Add the dried coconut and pulse until combined. Add the vegetable oil to a frying pan along with the grated ginger, minced garlic, tomato paste, and spice mixture, and cook on medium heat for 1-2 minutes, stirring frequently. Move this mixture to a crockpot along with the lentils, potatoes and carrots, vegetable stock, and water, and stir to combine. Add the bay leaf to a medium-sized crockpot and cook on high heat for 6 hours. When finished cooking, remove the bay leaf and stir in the lime juice and salt. Add additional salt if necessary. Makes 8 cups.