This is one of those utterly simple hearty stews with tidbits from fridge cleaning day. Even though I like to keep my refrigerator as ordered as possible, I still land up in situations where it calls for immediate action. Things like finding half a head of cauliflower at the back of the shelf or few completely forgotten about half-filled cans of beans. Fridge cleaning day can be scary at times and at other times, it can be rewarding. It was the latter for me this time as I wasn’t too late. So, I used the leftovers to make this spiced Cauliflower White Beans and Coconut Stew.
Before I jump on to the stew, let me talk a little about my last weekend. If you follow me in Instagram, you probably know it already. Last weekend was my very first off mommy duty time. My two best friends and I drove to Napa for the weekend. We strolled around, sipped some really good wine, ate a lot and laughed until our jaw hurt. It was a much-needed break from our crazy packed schedule. We are already planning our next getaway! I didn’t even carry my camera this time. Like I said, it was truly a break.
Now, I am back to my daily routine, which I love just as much!
I was never a big fan of beans and still don’t lean towards it until unless I absolutely have to. Stocking a few can of beans comes handy. Especially, when I have limited time in hand. If I have to choose my favorite beans, it will always be the white creamy beans. There are several ways I like to use the white beans and in a stew or a curry, it works wonders. Not only does it make the gravy creamy, it also adds a good dose of fiber.
The earthy spices gave a good punch of flavor. The sweet coconut milk provided the perfect balance to the stew. The stew or curry goes really well with dinner rolls or Indian chapatti or even with some grilled tortilla. You could also go carb free and serve it with some green salad on the side.
- 9 oz cauliflower head
- 1½ teaspoon salt
- 1 teaspoon oil
- 1 teaspoon cumin
- 1 cinnamon stick
- 1 teaspoon ginger paste
- 1 small red onion
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon chili powder/cayenne powder
- 1 tablespoon tomato paste
- ½ teaspoon sugar
- 7 oz cannellini beans
- 6 oz coconut milk
- few wedges of lime
- fresh cilantro leaves for garnish
- Cut the cauliflower head into bite size florets and then, place it in a deep saucepan filled with enough water to submerge it completely. Sprinkle 1 teaspoon of salt and place the pan on high heat. Boil the florets until they’re tender but still hold the shape. It should take about 7 minutes. Drain the boiled florets using a colander and keep it aside to be used later.
- Peel the onion and dice it into thick slices, about ½ cm thick.
- Place a heavy bottom skillet or wok on medium heat and drizzle the oil. Add cumin seeds and cinnamon stick. Once it starts to sizzle, drop the ginger paste and give it a stir. Drop the diced onion and give it another stir. Sprinkle ½ teaspoon of salt and turmeric and cook for 3 minutes or until the onion slices are softened.
- In a bowl, add the cumin powder, coriander powder, garam masala powder, chili powder and 1 tablespoon of water. Mix it well and drop it to the pan. Cook for 5 minutes and then, add the tomato paste followed by sugar. Stir and cook for 5 more minutes.
- Add the boiled cauliflower florets and canned white beans. Stir and mix everything together. Cook for 3 minutes. Pour coconut milk and ¼ cup of water. Stir and cook for 5 more minutes. Check for salt and add any, if needed. Switch off the heat.
- Sprinkle some fresh lime juice and finely chopped cilantro leaves. Stir and serve with your choice of side.