Red Bean & Cauliflower Curry over Basmati Rice
Tempt customers with Bush’s Best® Low Sodium Dark Red Kidney Beans and traditional Indian flavors. Spice up cauliflower florets with cumin, turmeric and ginger, served over basmati rice and drizzled with yogurt.
- Yields: 14 servings
- Serving Size: 1 ½ cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
|Olive oil||2 Tbsp|
|Onion, white, diced||2 each|
|Ginger, ground||2 tsp|
|Green chile, minced||2 Tbsp|
|Roma tomatoes, diced||8 each|
|Cauliflower head, florets||2 each|
|Cumin, ground||2 Tbsp|
|Coriander, ground||2 Tbsp|
|Turmeric, ground||2 tsp|
|Cayenne, ground||2 tsp|
|Tomato sauce, low sodium||58 oz|
|Bush's Best® Low Sodium Dark Red Kidney Beans, drained and rinsed||1, #10 can|
|Basmati rice, preppared||21 cups|
|Yogurt, plain||¾ cup + 2 Tbsp|
|Cilantro, garnish||As Needed|
- In a large stock pot, over medium heat, heat oil, add in onions and ginger. Sauté until translucent. Add in minced garlic and green chile; cook about one minute, and add in tomato, cauliflower, remaining spices, tomato sauce and kidney beans. Allow to cook for 20 to 30 minutes. Taste and adjust seasoning with salt and pepper, as needed.
- To serve place 1 ½ cups of prepared basmati rice in a shallow bowl, top with 1 ½ cups cauliflower curry mix, garnish with 1 Tbsp drizzled plain yogurt and fresh cilantro leaves.
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