Indian Cauliflower and Kidney Bean Stew with Coconut Milk

By Bostoncook

Fresh from the Vegetarian Slow Cooker

Ingredients

• 1 large yellow onion, cut into pieces
• 2 garlic cloves, sliced
• 1 teaspoon peeled and minced fresh ginger
• 1 jalapeno chile (optional), seeded
• 2 tablespoons olive oil
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 large Yukon Gold potatoes, peeled and diced
• 1/2 head cauliflower, cut into small florets
• 1 can dark red kidney beans (15.5-ounce) drained and rinsed
• 1 can diced tomatoes (14.5-ounce) drained
• 2 cups vegetable stock
• Salt and freshly ground black pepper
• 1 cup canned unsweetened coconut milk

Details

Servings 6

Preparation

Step 1

1. In a food processor, place the onion, garlic, ginger, and jalapeno, if using, and process until smooth. Place the oil in a 4- to 6-quart slow cooker turned on High. Add the onion puree and stir in the mustard, fennel, cardamom, allspice, cumin, turmeric, and cayenne. Cover and let it cook on High for 5 minutes.

2. Stir the potatoes, cauliflower, kidney beans, tomatoes, and stock into the cooker. Season with salt and pepper, cover, and cook on Low for 6 hours.

3. When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.

Notes: Really good!