Curried Red Kidney Beans and Cauliflower with Spinach

3 tablespoons olive oil
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves minced fresh garlic
1 tablespoon fresh grated ginger
1 teaspoon cumin
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 can (28-oz.) whole peeled plum tomatoes, with their juice
1 serrano chile, seeded and diced small
1 tsp. salt
2 cups cooked red kidney beans (or 1.5 14-oz. cans), in their juices
1 small or ½ large head cauliflower, cut into bite-sized florets
1.5 cups chicken stock
2 cups fresh baby spinach leaves
Juice of 1 lemon
½ cup Greek yogurt
¼ cup fresh cilantro, coarsely chopped
hot cooked rice
Heat the olive oil in a heavy-bottomed dutch oven over medium. Add the onion cook for a couple of minutes until it begins to lose its sharp white color
Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.
Add the cayenne, coriander, turmeric, and garam masala and cook, stirring, for another minute.  Next, add the serrano chile.
Cut the canned tomatoes into bite-sized pieces, directly into the pot, with kitchen shears. Pour in the tomato juices from the can and let them reduce for a few minutes.  Stir in the salt, kidney beans, cauliflower, and chicken stock.
Lower the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender and the liquid has thickened into a gravy-like sauce.
Spread the baby spinach across the top of the stew, then delicately stir it in to just wilt it.
Stir together the yogurt, lemon juice and cilantro in a small  bowl to make the topping.
Serve the stew hot over rice, with a sizeable dollop of yogurt sauce on top.
Note: this can easily be a vegetarian meal by substituting veggie stock for the chicken stock.
Recipe adapted from My Recipes.

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