Cauliflower Indian Stew

By tinathorn

Ingredients

• 1 1/2 cups chickpeas
• 1 1/2 cups black beans
• 1 1/2 cups red kidney beans
• 2 onions
• 5 cloves garlic
• 1 medium sweet potato
• 1 medium head of cauliflower
• 2 cups no salt added diced tomatoes
• 2 cups no salt added tomato sauce
• 1 1/2 cups full-fat coconut milk
• 1/2 teaspoon allspice
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1 tablespoon dried oregano
• cilantro
• 2 limes

Preparation

Step 1

Rinse and drain the beans and add to a 6 ½ quart slow cooker. Chop the onions and mince the garlic. Peel the sweet potato and chop into large chunks. Wash the cauliflower and divide into florets. Add vegetables to slow cooker and pour in diced tomatoes, tomato sauce, allspice, cumin, turmeric, chili powder, ground ginger and oregano. Stir to combine. Pull the leaves from the cilantro and juice the limes. Set aside for topping. Cook on high for 6 hours. Stir in coconut milk. Serve hot with cilantro and lime juice.