beans/eggplant/potatoes), 2 cups (396 g)
cooked beans/lentils, 14 ounces (397 g)
baked and cubed tofu with 1 cup (145 g)
peas, 14 ounces (397 g) cubed seitan or
tempeh, or a combination. Add 1
teaspoon each garam masala, ground
coriander, coarse sea salt, and red chile
powder or cayenne. Bring the mixture to
a boil, reduce the heat to medium-low,
and simmer for 12 to 15 minutes, until
the vegetables soften. Garnish with
chopped green chiles and fresh cilantro.
Here, you are only limited by your
imagination. Try any combination you
can drum up.
To make this dish in a 5-quart (4.74-L)
slow cooker, double all the ingredients