Curried Red Kidney Beans and Cauliflower Rajma Masala
Dive into the comforting flavors of "Curried Red Kidney Beans and Cauliflower Rajma Masala," a plant-based twist on the classic Indian curry. This wholesome, protein-packed recipe combines tender roasted cauliflower florets with hearty red kidney beans, all simmered in a rich, spiced tomato and coconut milk gravy. The fragrant medley of cumin, coriander, turmeric, and garam masala creates a robust depth of flavor, while the garnish of fresh cilantro adds a burst of freshness. Perfectly paired with steamed basmati rice or warm naan, this vegan-friendly dish offers a satisfying blend of textures and flavors that's both nutritious and irresistibly delicious. Ready in under an hour, it’s a must-try for anyone craving a comforting yet vibrant homemade curry.
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Recipe Information
Ingredients
- 2 cups Red kidney beans (cooked or canned)
- 3 cups Cauliflower (cut into small florets)
- 3 tablespoons Olive oil or vegetable oil
- 1 large Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1.5 cups Tomato (pureed)
- 0.5 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Toss the cauliflower florets with 1 tablespoon of oil and a pinch of salt, then spread them on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and tender.
While the cauliflower is roasting, heat the remaining 2 tablespoons of oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, red chili powder, and garam masala, stirring constantly for 30 seconds to bloom the spices.
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the edges.
Add the cooked or canned kidney beans (drained and rinsed, if canned) to the skillet, followed by the roasted cauliflower florets.
Stir in the coconut milk and 1 cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10-12 minutes to meld the flavors.
Season the curry with salt and adjust spices if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 36.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4239 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
