Indian Cauliflower And Kidney Bean Stew With Coconut Milk Recipes

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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

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.

GREEN BEAN AND CAULIFLOWER CASSEROLE



Green Bean and Cauliflower Casserole image

I like to make a savory homemade cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half cup of chicken broth. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 19

1 pound fresh cauliflowerets, cut into 1-inch pieces
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 teaspoons olive oil, divided
1 cup panko bread crumbs
1 cup french-fried onions, crumbled
2 tablespoons butter
8 ounces thinly sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 cup dry vermouth or reduced-sodium chicken broth
1-1/2 cups reduced-sodium chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup cubed fully cooked ham
1/2 cup sour cream
1 cup plain Greek yogurt

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 539mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

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Top Asked Questions

How to make kidney bean curry with coconut milk?
Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes. Filler Uppers: Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavors blend together. Taste and add salt as needed to intensify flavors.
What's the best way to cook cauliflower stew?
1. In a large heavy-bottomed pan on medium, heat oil. Add carrot and onion and cook for 3 minutes, stirring occasionally. Add garlic, salt, cumin, turmeric and cinnamon and cook for 30 seconds, stirring constantly. Add tomatoes and cauliflower and cook for 3 minutes more, stirring often.
How long does it take to cook a cauliflower Curry?
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It’s a healthy easy dinner idea. Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes.
How do you make coconut butter with cauliflower?
1. Preheat the broiler to high. Grease a baking sheet with olive oil. 2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt.

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