Indian Cauliflower and Kidney Bean Stew With Coconut Milk Recipe

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Indian Cauliflower and Kidney Bean Stew With Coconut Milk
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.73 Kcal (1979 kJ)
Calories from fat 147.85 Kcal
% Daily Value*
Total Fat 16.43g 25%
Sodium 12422.48mg 518%
Potassium 372.79mg 8%
Total Carbs 66.67g 22%
Sugars 2.54g 10%
Dietary Fiber 3.15g 13%
Protein 3.27g 7%
Vitamin C 29.3mg 49%
Iron 1.3mg 7%
Calcium 30.5mg 3%
Amount Per 100 g
Calories 230.45 Kcal (965 kJ)
Calories from fat 72.08 Kcal
% Daily Value*
Total Fat 8.01g 25%
Sodium 6055.9mg 518%
Potassium 181.73mg 8%
Total Carbs 32.5g 22%
Sugars 1.24g 10%
Dietary Fiber 1.53g 13%
Protein 1.59g 7%
Vitamin C 14.3mg 49%
Iron 0.6mg 7%
Calcium 14.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
  • 12

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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