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Afghan-inspired Vegan Kidney Bean Slow-cooker Casserole
JESS EATS AND TRAVELS13Ingredients
55Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams kidney beans
- 1 Tbsp. olive oil (+ extra for drizzling)
- 1 onion (finely diced)
- 1 tsp. turmeric
- 1 tsp. cumin powder
- 1/2 tsp. garlic powder
- 2 Tbsp. tomato puree
- 500 mL water
- 1 aubergine (small)
- chilli flakes
- salt
- pepper
- 1 handful fresh mint (chopped)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium570mg16% |
| Protein5g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C40% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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