Indian Cauliflower and Kidney Bean Stew 1 large yellow onion 2 cloves garlic, sliced 1 tsp fresh or powdered ginger 1/2 tsp dry mustard 1/2 tsp ground fennel seed 1/8 tsp ground cardamom 1/2 tsp ground allspice 1/4 tsp ground cumin 1/4 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 beans) 14.5 oz can diced 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. Serve with brown rice?