Afghan-Inspired Vegan Kidney Bean Slow-Cooker Casserole Recipe | Yummly

Afghan-inspired Vegan Kidney Bean Slow-cooker Casserole

JESS EATS AND TRAVELS
13Ingredients
55Minutes
110Calories
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Ingredients

US|METRIC
  • 200 grams kidney beans
  • 1 tablespoon olive oil (+ extra for drizzling)
  • 1 onion (finely diced)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tomato puree
  • 500 milliliters water
  • 1 aubergine (small)
  • chilli flakes
  • salt
  • pepper
  • 1 handful fresh mint (chopped)
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    NutritionView More

    110Calories
    Sodium10% DV240mg
    Fat6% DV4g
    Protein10% DV5g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories110Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium240mg10%
    Potassium570mg16%
    Protein5g10%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Sugars4g8%
    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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