Iain Bagwell
Total Time
1 Hour
Makes 6 to 8 servings

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.

Ratings & Reviews

bahibektoi's Review

November 15, 2010
Great taste, but I thought the sauce was too thin. I would try pureeing some of it next time.

Meremaid's Review

August 15, 2010
A very delicious and authentic-tasting curry! Take the trouble to find good-quality spices, and the results are worth it!

KathleenCooks's Review

February 10, 2009
Excellent taste, healthful and easy to make - what could be a better combination?