Indian Cauliflower and Kidney Bean Stew

1 large yellow onion
4 cloves garlic, sliced
2 tsp fresh or powdered ginger
1 tsp dry mustard
1 tsp ground fennel seed
1/4 tsp ground cardamom
1 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp turmeric

2 Tbsp olive oil
2 large potatoes, diced
1 small cauliflower, cut into florets (or 1/2 large)
15.5 oz can kidney beans (or 1.5 cups COOKED (not dry) beans)
14.5 oz can diced or crushed tomatoes
2 cups vegetable stock or 1 can chicken broth
1 cup coconut milk


1. Saute onion, garlic, and spices in olive oil (if using slow cooker, cook on high, covered, for 5 minutes). 

3. Put all ingredients except coconut milk in slow cooker or pot.

4. Simmer until vegetables are tender (if slow cooker, low for 6 hours).

5. Add coconut milk and simmer for 10-15 minutes.

6. Season with salt and pepper if desired.