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
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
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
Note: Nutritional analysis is per serving of curry.
Chef's Notes
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.
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