Indian Cauliflower And Kidney Bean Stew With Coconut Milk

• 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

1. In a food processor, place the onion, garlic, ginger and jalapeno, if using, and process until smooth.
2. 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.
3. 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.
4. When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.

yellow onion, garlic, fresh ginger, jalapeno chile, olive oil, dry mustard, ground fennel, ground cardamom, ground allspice, ground cumin, turmeric, cayenne pepper, gold potatoes, cauliflower, dark red kidney beans, tomatoes, vegetable stock, salt, unsweetened coconut milk

Taken from www.food.com/recipe/indian-cauliflower-and-kidney-bean-stew-with-coconut-milk-493762 (may not work)