Curried Red Kidney Beans And Cauliflower (rajma Masala)

Total Time: 42 mins Preparation Time: 12 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 1/2 ounce) 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

Recipe

• 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.