Print Ingredients 3 Tbsp. Canola oil 1 tsp. Cumin seeds ½ Tbsp. Ginger, minced 2 ea. Garlic clove, minced 2 cups White onion, finely chopped 1 ½ Tbsp. Curry powder 1 ea. Serrano chilies, seeds removed, minced 2 ½ cups Vegetable stock ½ cup Greek-style plain yogurt 1 12 oz. can Kidney beans, rinsed and drained ½ each Cauliflower head, cut into small pieces ½ cup Cilantro, chopped 4-6 cups Basmati rice, cooked Number of Servings : 4-6 Directions Heat the canola oil in a deep sauce pot and add the cumin, ginger, garlic and onion. Proceed to cook on medium heat until translucent and soft, about 3-4 minutes. Add the curry powder and green chili, and continue cooking for an additional 2-3 minutes, stirring continuously. Add the vegetable stock and bring to a simmer. Add the cauliflower, and allow to cook for 4-5 more minutes, until tender. Reduce the heat and add the Greek yogurt, mixing well to create a creamy sauce. Season to taste. Serve with basmati or jasmine rice and garnish with chopped cilantro. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.