Indian Cauliflower And Kidney Bean Stew With Coconut Milk - cooking recipe

Ingredients

1 large yellow onion, cut into pieces
2 garlic cloves, sliced
1 teaspoon fresh ginger, peeled and minced
1 jalapeno chile, seeded (optional)
2 tablespoons olive oil
1/2 teaspoon dry mustard
1/2 teaspoon ground fennel
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 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
2 cups vegetable stock
salt & freshly ground black pepper
1 cup unsweetened coconut milk

Preparation

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.