Curried Red Kidney Beans And Cauliflower (Rajma Masala) - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 cinnamon stick (2-in.)
1 bay leaf
1 tablespoon garlic clove, minced
1 tablespoon ginger
1 teaspoon fennel
1 teaspoon cumin seed
3 green cardamom pods, cracked open
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 (14 1/2 ounce) can plum tomatoes, whole peeled without juice
1 serrano chili, stemmed, seeded, and minced
about 1 tsp. salt
6 cups red kidney beans, about four 14-oz . cans, rinsed and drained (may use dried beans that have been cooked)
1/2 head cauliflower, cut into 1/2- to 1-in . florets
1 - 1 1/2 tablespoon lemon juice, freshly squeezed
1/2 cup fresh cilantro stem, coarsely chopped, loosely packed
6 -8 cups brown rice, hot cooked

Preparation

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