Curried Red Kidney Beans and Cauliflower (Rajma Masala)
- Reviews 2
Ready In: 42 mins
Serves: 6-8
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 cinnamon stick (2-in.)
- 1 bay leaf
- 1 tablespoon garlic clove, minced
- 1 tablespoon ginger
- 1 teaspoon fennel
- 1 teaspoon cumin seed
- 3 green cardamom pods, cracked open
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon garam masala
- 1 (14 1/2ounce) can plum tomatoes, whole peeled without juice
- 1 serrano chili, stemmed, seeded, and minced
- about 1 tsp. salt
- 6 cups red kidney beans, about four 14-oz . cans, rinsed and drained (may use dried beans that have been cooked)
- 1⁄2 head cauliflower, cut into 1/2- to 1-in . florets
- 1 -1 1⁄2 tablespoon lemon juice, freshly squeezed
- 1⁄2 cup fresh cilantro stem, coarsely chopped, loosely packed
- 6 -8 cups brown rice, hot cooked
Directions
- Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
- Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
- Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
- Season beans with salt if needed. Stir in lemon juice and cilantro.
- Serve hot over brown rice, with plain yogurt on the side if you like.
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