Best 3 Indian Cauliflower And Kidney Bean Stew With Coconut Milk Recipes
Embark on a culinary journey to the vibrant streets of India with this authentic and flavorful cauliflower and kidney bean stew, lovingly simmered in a creamy coconut milk sauce. This delightful vegetarian dish, known as "Cauliflower and Kidney Bean Stew with Coconut Milk," is a harmonious blend of textures and flavors, where tender cauliflower florets and hearty kidney beans dance together in a symphony of spices. The creamy coconut milk adds a touch of richness and depth, while a medley of aromatic spices, including cumin, coriander, and turmeric, infuses the stew with warmth and complexity. Served over fluffy basmati rice or alongside crispy flatbread, this Indian delicacy promises a satisfying and unforgettable dining experience.
In addition to the main recipe, this article also features variations and side dishes to elevate your culinary adventure. Explore the vibrant "Jeera Aloo," where potatoes are roasted with cumin seeds and fresh herbs, or indulge in the tangy and refreshing "Cucumber Raita," a yogurt-based condiment that perfectly complements the richness of the stew. For those seeking a spicy kick, the "Green Chili Chutney" offers a fiery twist, while the "Mint Coriander Chutney" provides a cooling and herbaceous balance.
With its detailed instructions and helpful tips, this article empowers home cooks of all levels to recreate these Indian culinary delights in their own kitchens. Get ready to tantalize your taste buds and immerse yourself in the vibrant flavors of India with this comprehensive guide to "Cauliflower and Kidney Bean Stew with Coconut Milk" and its accompaniments.
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.
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
NIGERIAN KIDNEY BEAN STEW WITH A PEANUT SAUCE
This recipe is from Madhur Jaffery's World Vegetarian. It is very easy to make, and has a wonderfully rich flavour, or as she says "an unctuous sense of creaminess." Serve it over rice, or with a good bread.
Provided by Marina K
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
- Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
- Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
- Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
- When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
- Serve hot over rice, or with a good bread.
Tips:
- Choose fresh, high-quality ingredients: Use fresh vegetables, herbs, and spices to ensure the best flavor in your stew. Look for ripe, firm cauliflower florets and plump, undamaged kidney beans.
- Don't overcrowd the pot: When sautéing the vegetables, make sure there is enough space in the pot so that they can cook evenly and not steam.
- Use a good quality coconut milk: Opt for a coconut milk that is thick and creamy, not watery. This will give your stew a rich, flavorful base.
- Simmer gently: Bring the stew to a boil, then reduce the heat to low and let it simmer gently for at least 20 minutes, or until the vegetables are tender. This will allow the flavors to meld and develop.
- Season to taste: Add salt, pepper, and other spices to taste. You may also want to add a squeeze of lime juice or a dollop of yogurt for extra flavor.
- Serve with your favorite sides: This stew is delicious served with rice, roti, or naan. You can also add a side of yogurt or chutney for extra flavor.
Conclusion:
This Indian cauliflower and kidney bean stew with coconut milk is a flavorful, satisfying, and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting vegetarian dish to try, give this stew a try!
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