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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	472.73 Kcal (1979 kJ)
Calories from fat	147.85 Kcal
		% Daily Value*
Total Fat	16.43g	25%
Sodium	12422.48mg	518%
Potassium	372.79mg	8%
Total Carbs	66.67g	22%
Sugars	2.54g	10%
Dietary Fiber	3.15g	13%
Protein	3.27g	7%
Vitamin C	29.3mg	49%
Iron	1.3mg	7%
Calcium	30.5mg	3%

Amount Per 100 g
Calories	230.45 Kcal (965 kJ)
Calories from fat	72.08 Kcal
		% Daily Value*
Total Fat	8.01g	25%
Sodium	6055.9mg	518%
Potassium	181.73mg	8%
Total Carbs	32.5g	22%
Sugars	1.24g	10%
Dietary Fiber	1.53g	13%
Protein	1.59g	7%
Vitamin C	14.3mg	49%
Iron	0.6mg	7%
Calcium	14.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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