Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans -

healthyslowcooking.com

The Purple Vegan

subheading: Cook all day 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

1½ teaspoon chili powder, or more to taste

1 teaspoon ground cardamom

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¼ teaspoon ground mustard

subheading: Before serving:

½ cup cashew creamer (¼ cup cashews blended with ½ 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

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