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Curried Red Kidney Beans and Cauliflower (Rajma Masala)

  • 6servings
  • 281calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1 large onion, chopped

  3. 1 cinnamon stick (2-in.)

  4. 1 bay leaf

  5. 1 tablespoon minced fresh garlic

  6. 1 tablespoon ginger

  7. 1 teaspoon fennel

  8. 1 teaspoon cumin seeds

  9. 3 green cardamom pods, cracked open

  10. 1/4 teaspoon cayenne

  11. 1/2 teaspoon ground coriander

  12. 1/2 teaspoon turmeric

  13. 1/2 teaspoon garam masala

  14. 1 can (14 1/2-oz.) whole peeled plum tomatoes, without juice

  15. 1 serrano chile, stemmed, seeded, and minced

  16. About 1 tsp. salt

  17. 6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained

  18. 1/2 head cauliflower, cut into 1/2- to 1-in. florets

  19. 1 to 1 1/2 tbsp. freshly squeezed lemon juice

  20. 1/2 cup loosely packed cilantro sprigs, coarsely chopped

  21. 6 to 8 cups hot cooked brown rice (see Notes)

Instructions Jump to Ingredients ↑

  1. 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).

  2. Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like.

  3. Note: Nutritional analysis is per serving of curry.

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