Curried Red Kidney Beans And Cauliflower (Rajma Masala) Recipe

Name: Curried Red Kidney Beans And Cauliflower (Rajma Masala)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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).
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.
3
Note: Nutritional analysis is per serving of curry.
4
Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. Use spices that are as fresh as possible--their health benefits, let alone their flavors, will be more potent that way.

1121

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, chopped, 1 cinnamon stick (2-in.), 1 bay leaf, and more.

Yes, Curried Red Kidney Beans And Cauliflower (Rajma Masala) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Red Kidney Beans And Cauliflower (Rajma Masala)

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