Vegan Slow Cooker Creamy Indian Lentils And Kidney Beans Recipes

VEGAN SLOW COOKER CREAMY INDIAN LENTILS AND KIDNEY BEANS

Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans image

This is my version of one of my favorite Indian dishes. It's made with simple ingredients, but the spices and cashew cream really turns it into something special. Don't let the long ingredient list put your off, it's mostly spices. This recipe makes a ton, but it freezes well!

Provided by Kathy Hester

Number Of Ingredients 17

Ingredients

5 cups water
3 cups cooked Kidney Beans, 2 - 15.5 ounce cans rinsed and drained
1 cup dry whole black lentils, urad dal or sub mung beans or French lentils
6 cloves garlic, minced
2 tablespoons grated ginger
3 teaspoons ground cumin
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mustard
1/2 cup cashew creamer, 1/4 cup cashews blended with 1/2 cup water - double and use the rest in your coffee
2 teaspoons tomato paste
2 teaspoons grated ginger
1 teaspoon garam masala
salt, to taste
chopped cilantro, for garnish

Steps:

Add all the cook all day ingredients to your 4-quart slow cooker and cook 8 to 9 hours on low (or 4 hours on high). The spices can lose some of their flavor with the long cooking time so we're adding a few flavor boosts before we serve.
Stir in all the ingredients under the Before serving heading above.
Mix well and serve over steamed brown basmati rice.

Nutrition Facts : Calories 175 calories, Carbohydrate 29 grams carbohydrates, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 32 grams sodium

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