Creamy Black Gram and Kidney Bean Curry a la Vegan Richa
Monday, September 14, 2015
Creamy Black Gram and Kidney Bean Curry from Vegan Richa's Indian Kitchen cookbook. The creaminess comes from the soft urad dal, the tomato chaunk and a touch of non-dairy milk. I recommend using cashew milk rather than almond milk, as the flavors would blend better, but almond milk is OK.
A very flavorful curry and very pretty, too! I recommend this recipe and plan to make it again.
If you don't want to buy the cookbook until you're sure, borrow it from the library as I did and try few recipes to see what you think!