• Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower

    Ingredients

    4 - 6 Portions

    • Ingredients
      Amount
    • Canola oil
      3 Tbsp.
    • Cumin seeds
      1 tsp.
    • Ginger, minced
      ½ Tbsp.
    • Garlic clove, minced
      2 ea.
    • White onion, finely chopped
      2 cups
    • Curry powder
      1 ½ Tbsp.
    • Serrano chilies, seeds removed, minced
      1 ea.
    • Vegetable stock
      2 ½ cups
    • Greek-style plain yogurt
      ½ cup
    • Kidney beans, rinsed and drained
      1 12 oz. can
    • Cauliflower head, cut into small pieces
      ½ each
    • Cilantro, chopped
      ½ cup
    • Basmati rice, cooked
      4-6 cups

    Method

    1. 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.
    2. Add the curry powder and green chili, and continue cooking for an additional 2-3 minutes, stirring continuously.
    3. Add the vegetable stock and bring to a simmer.
    4. Add the cauliflower, and allow to cook for 4-5 more minutes, until tender.
    5. Reduce the heat and add the Greek yogurt, mixing well to create a creamy sauce. Season to taste.
    6. Serve with basmati or jasmine rice and garnish with chopped cilantro.