Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

½ teaspoon garam masala

7 cups (1.66 L) water

¼ cup (4 g) chopped fresh cilantro

1. Put all the ingredients except the
   cilantro in the slow cooker. Cook on
   high for 7 hours, until the beans break
   down and become somewhat creamy.
   About halfway through the cooking
   process, the beans will look like they
   are finished, but keep the slow cooker
   going. The curry will still be watery and
   will need to cook down further. (See
   page 47 for details on making this dish
   without a slow cooker.)


2. Remove the cloves if you can find
   them. Add the fresh cilantro and serve