CURRIED RED KIDNEY BEANS WITH CAULIFLOWER (RAJMA MASALA)

CURRIED RED KIDNEY BEANS WITH CAULIFLOWER (RAJMA MASALA) image

Yield 6 ea

Number Of Ingredients 17

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3 tbsp. veg oil
1 lg onion, chopped
1 cinnamon stick
1 bay leaf
1 tsp. each minced garlic & ginger
1 tsp. ea fennell and cumin seeds
3 green cardamon pods, cracked open
1/4 tsp. cayenne
1/2 sp. each ground coriander, urmeric, and garam masala
1 can whole peeled plum tomaoes, without juice
1 serrano chile, stemmed,seeded, and minced
about 1 tsp. salt
6 cups cooked red kidney beans (about 4 14-oz cans) rinsed and drained
1/2 head cauliflower, cut into 1/2 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

Steps:

Heat oil in heavy-bottomed 4- to 5-qt. pot or saucepan over med.-hi heat. Add onion and fry, stirring occasionally, 2 to 3 min. or till soft. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamon and fry, stirring, 2 min. Add cayenne, coriander, turmeric, and garam masala and fry, stirring 1 min. Shred tomaoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1-1/2 cups water. lower heater to med-low, cover, and simmer 20min. or till cauliflower is tender and liquid has thickened into a velvety-looking sauce( add more water if necessary). Season beans with salt. stir in lemon juice and cilantro. serve hot over brown rice with plain yougurt on the side.