Red Kidney Bean Curry with Cauliflower and Broccoli

This delicious butter bean and potato curry is a firm favourite – quick to cook and very tasty!

INGREDIENTS

  • 3 Tbsp Vegetable Oil
  • 1 Large Onion, Chopped
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 1 Tbsp Minced Fresh Garlic
  • 1 Tbsp Ginger
  • 1 tsp Fennel
  • 1 tsp Cumin Seeds
  • 3 Green Cardamom Pods, Cracked Open
  • 1 tsp Chilli Powder
  • ½ tsp Ground Coriander
  • ½ tsp Turmeric
  • ½ tsp Garam Masala
  • 1 Can Chopped Tomato
  • Salt to Taste
  • 3 Cups Boiled Red Kidney Beans or 2 Cans
  • ½ Head Cauliflower and Broccoli Florets
  • 1 to 1 ½ tbsp Freshly Squeezed Lemon Juice
  • Handful Coriander Leaves

INSTRUCTIONS

  1. Heat oil in a heavy-bottomed pot or saucepan over medium-high heat.
  2. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
  3. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes.
  4. Add chilli powder, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
  5. Add tomatoes and stir in serrano chile, salt, kidney beans, cauliflower, and 1 ½ cups water.
  6. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
  7. Stir in lemon juice and cilantro.
  8. Serve hot over brown rice, with plain yogurt on the side if you like.