Indian Cauliflower and Kidney Bean Stew With Coconut Milk

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READY IN: 6hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, place the onion, garlic, ginger and jalapeno, if using, and process until smooth.
  • Place the oil in a 4-6 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.
  • Stir in the potatoes, cauliflower, kidney beans, tomatoes and stock into the cooker. Season with salt and pepper; cover and cook on LOW for 6 hours.
  • When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.
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