Curried Cauliflower and Beans

INGREDIENTS

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 cinnamon stick (2-in.)
• 1 tablespoon minced fresh garlic
• 1 tablespoon ginger
• 1 teaspoon cumin seeds
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 can (14.5-oz.) whole peeled plum tomatoes, without juice (I used diced)
• About 1 tsp. salt
• 3 cups cooked red kidney beans, rinsed and drained
• 1 head cauliflower, cut into 1/2- to 1-in. florets
• 1/2 cup loosely packed cilantro sprigs, coarsely chopped

DIRECTIONS

1. Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. Stir in cinnamon, bay leaf, garlic, ginger, cumin, and and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute. Shred tomatoes into pot with your fingers. Stir in salt, kidney beans, cauliflower, and 1 1/2 cups water. 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).

2. Season beans with salt. Stir in cilantro. Serve over hot rice, with plain yogurt on the side if you like.

VCC Instructions: Defrost and reheat. Serve with Naan and rice (provided).