Indian Cauliflower And Kidney Bean Stew With Coconut Milk Recipes
INDIAN CAULIFLOWER AND KIDNEY BEAN STEW WITH COCONUT MILK
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
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.
COCONUT MILK BEAN SOUP
This recipe comes from Tanzania. A friend from Togo brought me this recipe he found on the internet, because he knew I was looking for African recipes to post for ZWT4. Cooking time doesn't include the time to cook the 1/2 cup rice. Thanks Sylvanus!
Provided by Enjolinfam
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
- Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
- Add the kidney beans with their liquid, the coconut milk, and water.
- Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
- Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.
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