Best Indian Cauliflower And Kidney Bean Stew With Coconut Milk Recipes

INDIAN CAULIFLOWER AND KIDNEY BEAN STEW WITH COCONUT MILK

Indian Cauliflower and Kidney Bean Stew With Coconut Milk image

The cauliflower and potatoes readily absorb the flavors of the spices and other seasonings in this Indian slow cooker dish. Pureeing the onion and spices together before cooking helps to bring out their flavors in the stew. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

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

Steps:

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.

RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)

Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker) image

This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.

Provided by duonyte

Categories Curries

Time 11h15m

Yield 10 cups

Number Of Ingredients 17

Ingredients

3 cups dried red kidney beans, sorted and washed
1 medium yellow onions or 1 medium red onion, roughly chopped
2 medium tomatoes, diced
2 inches piece ginger, peeled and minced
3 garlic cloves, chopped
4 -6 serrano chilies or 4 -6 cayenne chilies, chopped
3 whole cloves
1 cinnamon stick, 2 to 4 inches
1 tablespoon whole cumin seed
1 tablespoon red chili powder
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 teaspoon garam masala
9 cups water (if you soak overnight, use less water, see note)
1/2 cup chopped cilantro
hot cooked brown rice or hot cooked basmati rice
1 cup plain yogurt (optional)

Steps:

Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
Stir in cilantro and serve over rice.
Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
Use a 3 1/2 quart slow cooker if making half the quantity.

Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1