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Curried Red Kidney Beans and Cauliflower (Rajma Masala)

  • 42minutes
  • 1010calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml vegetable oil

  2. 1 medium onion , chopped (1/2 cup)

  3. 1 cinnamon stick (2-in.)

  4. 1 bay leaf

  5. 14.79 ml garlic clove , minced

  6. 14.79 ml ginger

  7. 4.92 ml fennel

  8. 4.92 ml cumin seed

  9. 3 green cardamom pods , cracked open

  10. 1 1/53 ml cayenne

  11. 2.46 ml ground coriander

  12. 2.46 ml turmeric

  13. 2.46 ml garam masala

  14. 411.06 g can plum tomatoes , whole peeled without juice

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

  16. about 1 tsp. salt

  17. 1419 1/24 ml red kidney beans , about four 14-ozcans, rinsed and drained (may use dried beans that have been cooked)

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

  19. 14.79-22.18 ml lemon juice , freshly squeezed

  20. 118 1/59 ml fresh cilantro stem , coarsely chopped, loosely packed

  21. 1419 1/24-1892.72 ml brown rice , hot cooked

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.

  2. 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.

  3. 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).

  4. Season beans with salt if needed. Stir in lemon juice and cilantro.

  5. Serve hot over brown rice, with plain yogurt on the side if you like.

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