Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans

Some weeks are just so occupied. That generally means it’s time for me to start making dinner in the slow cooker. These Creamy Indian Lentils and Kidney Beans are one of my favourite dishes and one particular of my initial selections when I can’t discover a whole lot of time to spend in the kitchen.

This dish is so simple to make. You just throw in most of the components in your 3 1/2 or four-quart slow cooker and you can go to function whilst it cooks for 8 to 9 hrs on low. When you get property, just stir in a handful of issues and it’s prepared to serve.

If you’re critical about generating dinner as simple as possible, you can use a rice cooker with a timer or an Immediate Pot to cook the rice. Then everything is prepared when you walk in the door.

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Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans

Rating&nbsp four.eight from 5 evaluations

Serves:&nbspabout ten servings

This is my version of a single of my favourite Indian dishes. It truly is produced with easy substances, but the spices and cashew cream really turns it into one thing unique. Never allow the extended ingredient list put your off, it really is primarily spices. This recipe makes a ton, but it freezes properly!

Substances

Cook all day components:

• five cups water
• three cups cooked Kidney Beans (2 - 15.five ounce cans rinsed and drained)
• 1 cup dry entire black lentils (urad dal) or sub mung beans or French lentils
• 6 cloves garlic, minced
• 2 tablespoons grated ginger
• three teaspoons ground cumin
• 1&frac12 teaspoon chili powder, or a lot more to taste
• 1 teaspoon ground cardamom
• one teaspoon ground turmeric
• &frac14 teaspoon ground nutmeg
• &frac14 teaspoon ground mustard

Ahead of serving:

• &frac12 cup cashew creamer (one/4 cup cashews blended with &frac12 cup water - double and use the rest in your coffee)
• two teaspoons tomato paste
• two teaspoons grated ginger
• one teaspoon garam masala
• salt, to taste
• chopped cilantro, for garnish

Guidelines

1. Add all the cook all day components to your 4-quart slow cooker and cook eight to 9 hrs on reduced (or four hours on higher). The spices can get rid of some of their flavor with the extended cooking time so we're adding a handful of flavor boosts before we serve.
2. Stir in all the ingredients underneath the Prior to serving heading above.
3. Mix well and serve above steamed brown basmati rice.

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• Immediate Pot Indian Potato Salad Recipe with Idaho® Potatoes

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