Thursday, March 20, 2014

Curried Red Kidney Beans

Ahh...this is total comfort food for me. I just love Indian flavors in my food.  Cauliflower is just a bonus.

This dish is easy and delicious.  It made the whole house smell amazing, and while we served it with some brown jasmine rice, you could very easily have some naan on the side, or even wrap it up in a whole wheat tortilla.  Don't leave the fresh cilantro out, as it really brings this dish together.

I got the original recipe here and tweaked it to our liking!  Hope you enjoy it as much as we did.

Curried Red Kidney Beans
serves 6
  • 1 large onion, chopped
  • 1 bay leaf
  • 1 TBLS minced garlic
  • 1 TBLS freshly chopped ginger
  • 1 tsp fennel seeds
  • 1 tsp cumin
  • 1/4 tsp cardimon
  • 1/8 tsp cayenne pepper
  • 1/2 tsp each: basil, tumeric, garam masala, cinnamon
  • 1 can diced tomatoes, with juices
  • 4 can red kidney beans, rinsed and drained
  • 4 cups chopped cauliflower florets
  • 1 TBLS lemon juice
  • 1/2 cup loosely chopped fresh cilantro
  • salt to taste
  • 4 cups cooked brown rice
-- Saute onion until soft in a large skillet
-- Add in garlic, ginger and all spices.  Saute 2 minutes.
-- Add tomatoes, beans, cauliflower and 1 1/2 cups water.  Simmer for 20 minutes, until cauliflower is soft.  Stir occasionally to prevent sticking.
-- Add lemon juice, cilantro, and 1/2-1 tsp salt (to taste) and heat through
-- Serve over cooked brown rice

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