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Recipe by: Banana
1 cup brown lentils
400g can red kidney beans, drained (or 1/3 cup dried, soaked, then boiled)
1 onion, chopped
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 chopped tomato
1 tsp each cumin, coriander, fenugreek and chilli
Sea salt and pepper to taste
1. Begin boiling the brown lentils, until they are soft
2. Meanwhile, in a non-stick pan, fry the onion, garlic, ginger and spices in a little water, and then cover with water. Cook it on high until the mixture thickens
3. Once the lentils are cooked and have absorbed all of the water, add the onion/spice mixture, the tomato and the kidney beans. Cook for around 20 minutes
4. Serve over rice
Servings: 6
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December 26th, 2010 at 5:10 pm
Love the idea of slow cooker Indian!! I just discovered Anupy Singla’s “The Indian Slow Cooker” book which is mostly vegan or easily vegan adaptable and they are SIMPLE! She uses dried beans, unsoaked and most of the recipes you dump everything in at once and push the button. A couple have you cook the mustard seeds, etc…on the stove at the end but SO EASY!!
I have some of my totally NOVICE experience with slow cooker and Indian food written about at http://www.getskinnygovegan.blogspot.com
But you might LOVE this book!! I stumbled upon it upon accident because I only look in the vegan book sections.