Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Curried Red Kidney Beans and Cauliflower (Rajma Masala)
Photo by Iain Bagwell

Ingredients

  • ½ teaspoon ground coriander
  • 1 teaspoon fennel
  • 1 bay leaf
  • 3 tablespoons vegetable oil
  • 1 to 1 1/2 tbsp. freshly squeezed lemon juice
  • 1 tablespoon ginger
  • ½ cup loosely packed cilantro sprigs, coarsely chopped
  • + 14 more ingredients
    • 6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained
    • ½ head cauliflower, cut into 1/2- to 1-in. florets
    • 1 serrano chile, stemmed, seeded, and minced
    • ¼ teaspoon cayenne
    • 3 green cardamom pods, cracked open
    • 1 large onion, chopped
    • ½ teaspoon garam masala
    • About 1 tsp. salt
    • 1 can (14.5-oz.) whole peeled plum tomatoes, without juice
    • 1 teaspoon cumin seeds
    • 1 cinnamon stick (2-in.)
    • ½ teaspoon turmeric
    • 1 tablespoon minced fresh garlic
    • 6 to 8 cups hot cooked brown rice (see Notes)

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, tu...

View full recipe at My Recipes

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