Kidney Bean Cauliflower Curry

A month ago I made a kidney bean curry and was all about it. It was the first time I had made a curry where beans were the focus of the dish. I liked it so much that I made it again. This time though I followed a different recipe that had more in it than just beans. This recipe packs the curry with cauliflower as well as kidney beans. The flavor was approximately the same  as the last one, but this curry was more filling because of the increase in vegetables.

I love curry. I served this curry over a bed of turmeric rice.

Kidney Bean Cauliflower Curry

3 tbsp olive oil
2 tbsp peeled and chopped ginger
1/2 onion, chopped
1/4 head cauliflower, cut into florets
1/2 tomato, diced
2 cloves garlic, minced
1/2 jalapeno, seeded and minced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cumin seeds
1/4 tsp ground turmeric
1/8 tsp cayenne
4 oz tomato sauce
1 15-oz can kidney beans


 1. Heat oil in a deep pan over medium heat for about a minute. Add ginger, garlic, onion, and jalapeno and fry for a minute. Add the tomato sauce, salt, cumin, coriander, cumin seeds, turmeric, and cayenne. Cook for an additional five minutes, and stir frequently. Add the undrained kidney beans plus 1/2 cup of water, cauliflower, and tomato. Bring to a boil and then reduce heat. Simmer for 10 minutes, or until the curry is thick enough.

* serves 2
* 416 calories per serving
* I’m sharing this recipe with Midnight Maniac’s Meatless Mondays,  Tuesdays at the Table, and Tasty Tuesday Party.

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