Heat the oil in a pan, and Add cumin seeds. Toast for about 1 minute- until you can smell the seeds. Add the onions, garlic, and fresh ginger and sauté for five minutes. Careful not to burn garlic. Add the curry powder- Cook for another minute.
Transfer the onion mixture to a slow cooker, and add remaining ingredients.
Heat on low for six hours (or on high for four hours).
Before serving, stir in the cilantro. Serve over brown rice ( See link in post)