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Curried Red Kidney Beans And Cauliflower

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Ingredients

Adjust Servings:

	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

Nutritional information

1010.4

Calories

122 g

Calories From Fat

13.6 g

Total Fat

2.2 g

Saturated Fat

0 mg

Cholesterol

37.5 mg

Sodium

191.9 g

Carbs

22.1 g

Dietary Fiber

5.8 g

Sugars

32.1 g

Protein

386g

Serving Size

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Curried Red Kidney Beans And Cauliflower

Name: Curried Red Kidney Beans And Cauliflower
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Yield: 6-8
Cuisine: Indian
Ingredients: : 3; : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 3; : 1/4

Features:

Cuisine:

Indian

Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they're traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible--their health benefits, let alone their flavors, will be more potent that way. Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. From Sunset. Cooking time does not include the time needed to cook your rice or cook dried beans, if using.

62 min
Serves 6
Easy

Ingredients

Directions

Curried Red Kidney Beans and Cauliflower (Rajma Masala),Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they’re traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible–their health benefits, let alone their flavors, will be more potent that way. Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. From Sunset. Cooking time does not include the time needed to cook your rice or cook dried beans, if using.,This made for a great dinner last night for DH, myself and my friend. We all really enjoyed it. I loved the combination of spices, giving it a really nice flavor and the perfect amount of heat from the serrano. I made in my Dutch oven and did need to let the sauce simmer a lot longer than 20 minutes in order to get it to reduce to the right consistency (however, we were all hanging out and didn’t mind waiting). We served over basmati rice. Thanks for an enjoyable meal! Made for Spring 2013 Photo Tag.

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Steps

1 Done	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 Done	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 Done	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 Done	Season Beans With Salt If Needed. Stir in Lemon Juice and Cilantro.
5 Done	Serve Hot Over Brown Rice, With Plain Yogurt on the Side If You Like.