Curried Red Kidney Beans and Cauliflower (Rajma Masala)
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Iain Bagwell
This Indian-inspired curried bean dish makes for a hearty vegetarian meal, especially when served with a helping of brown rice. The red kidney beans boast a host of nutritional benefits; the ginger helps your body make the most of those benefits.
How to Make It
Step 1
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).
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving of curry.
Ingredients
3 tablespoons vegetable oil
1 large onion, chopped
1 cinnamon stick (2-in.)
1 bay leaf
1 tablespoon minced fresh garlic
1 tablespoon ginger
1 teaspoon fennel
1 teaspoon cumin seeds
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 can (14.5-oz.) whole peeled plum tomatoes, without juice
1 serrano chile, stemmed, seeded, and minced
About 1 tsp. salt
6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained
1/2 head cauliflower, cut into 1/2- to 1-in. florets
1 to 1 1/2 tbsp. freshly squeezed lemon juice
1/2 cup loosely packed cilantro sprigs, coarsely chopped
6 to 8 cups hot cooked brown rice (see Notes)
Directions
Step 1
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).
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving of curry.
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