Curried Red Beans and Cauliflower (Rajma Masala)
Being a big fan of Cajun cuisine, I've had more than a few delicious bowls of red beans and rice in my life. But the Indian spices and the addition of cauliflower in this Asian inspired recipe elevate this dish to another level.
Ingredients
- 1 white onion chopped
- 1 cinnamon stick (2-in)
- 1 bay leaf
- 1 tbsp garlic minced
- 1 tbsp ginger
- 1 tsp fennel
- 1 tsp cumin seeds
- 3 green cardamom pods cracked open
- 1/4 tsp cayenne
- 1/2 tsp ground coriander seed
- 1/2 tsdp ground turmeric
- 1/2 tsp garam masala
- 1 can canned peeled tomatoes without juice
- 1 serrano chili pepper stemmed, seeded, and minced
- 1 tsp salt
- 6 cups kidney beans (about four 14-oz. cans), rinsed and drained
- 1/2 head cauliflower cut into 1/2- to 1-in. florets
- 1 1/2 cups lemon juice freshly squeezed
- 1/2 cup cilantro (leaves) coarsely chopped
- 7 cups long grain rice (see Notes)
Instructions
- 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).
- Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like.
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