Indian Cauliflower and Kidney Bean Stew with Coconut Milk
Dive into the rich, comforting flavors of this Indian Cauliflower and Kidney Bean Stew with Coconut Milk—a plant-based delight that's both nourishing and irresistibly aromatic. This easy one-pot recipe combines tender cauliflower florets and hearty kidney beans, simmered in a velvety coconut milk base infused with warming Indian spices like garam masala, turmeric, and cumin. Fresh ginger, garlic, and tomatoes create a vibrant, flavorful sauce, while a splash of lemon juice and a sprinkle of cilantro add a refreshing finish. Perfect for weeknight dinners, this gluten-free and vegan stew pairs beautifully with fluffy steamed rice or warm naan bread. Ready in just 45 minutes, it’s a wholesome, crowd-pleasing dish that brings bold, authentic Indian flavors to your table.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 400 grams (cooked or canned, drained and rinsed) Kidney beans
- 400 ml (1 can) Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 tablespoon (freshly grated) Ginger
- 2 medium (finely chopped) Tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoons (adjust to taste) Red chili powder
- 250 ml Vegetable stock or water
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Wash the cauliflower and cut it into bite-sized florets. Set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring frequently, until the tomatoes break down and form a sauce.
Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Stir well to combine, and cook for 1 minute to toast the spices.
Add the cauliflower florets to the pot and stir to coat them with the spice mixture.
Pour in the vegetable stock or water and bring to a simmer. Cover the pot and let it cook for 10 minutes, or until the cauliflower is tender but not mushy.
Stir in the kidney beans and coconut milk. Simmer uncovered for another 5 minutes, allowing the flavors to meld together.
Season with salt and stir in the lemon juice. Adjust the seasoning as needed.
Turn off the heat and garnish with chopped fresh cilantro leaves before serving.
Serve hot with steamed rice, naan, or your choice of bread.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5248 mg | 228% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 65.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
