Iain Bagwell
YieldsMakes 6 to 8 servingsTotal Time1 hr

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.

Curried Red Kidney Beans and Cauliflower (Rajma Masala)