Rating: 5 stars
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  • 5 star values: 3

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.

This Story Originally Appeared On sunset.com

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Iain Bagwell

Recipe Summary

total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like.

  • 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.

Nutrition Facts

281 calories; calories from fat 22%; protein 15g; fat 6.9g; saturated fat 0.9g; carbohydrates 42g; fiber 7.1g; sodium 437mg; cholesterol 0mg.
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