Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower
To download a Spanish translation of this recipe click here.
Servings: 4
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Ingredients
- 3 tablespoons canola oil
- 1 teaspoon cumin seeds
- ½ tablespoon ginger minced
- 2 cloves garlic minced
- 2 cups white onion finely chopped
- 1½ tablespoons curry powder
- 1 Serrano chili seeds removed, minced
- 2½ cups vegetable stock
- ½ cup Greek-style plain yogurt
- 1 12-ounce can kidney beans rinsed and drained
- ½ head of cauliflower cut into small pieces
- ½ cup cilantro chopped
- 4-6 cups basmati rice cooked
Instructions
- 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 kidney beans, 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.
Notes
Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.