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Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!
What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!
PRMR!!! Very flavorable peas. As you note stated, I cut back the water by 1 cup. This was really intimadiating as so many ingredients but it was well worth the effort. I am not a huge fan of peas but these were good. Even one of my children enjoyed!!!