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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.
- Prep Time
10 Mins
- Cook Time
30 Mins
- Serves
14
INGREDIENTS
- 2 Tbsp Olive oil
- 2 Onions, white, diced
- 2 tsp Ginger, ground
- 2 Tbsp Green chile, minced
- 8 Roma tomatoes, diced
- 2 Cauliflower heads, florets
- 2 Tbsp Cumin, ground
- 2 Tbsp Coriander, ground
- 2 tsp Turmeric, ground
- 2 tsp Cayenne, ground
- 58 oz Tomato sauce, low sodium
- 1, #10 can Bush's® Best® Low Sodium Dark Red Kidney Beans, drained and rinsed
- 21 cups Basmati rice, prepared
- ¾ cup + 2 Tbsp Yogurt, plain
- Cilantro, garnish (As Needed)
INGREDIENTS
- 2 Tbsp Olive oil
- 2 Onions, white, diced
- 2 tsp Ginger, ground
- 2 Tbsp Green chile, minced
- 8 Roma tomatoes, diced
- 2 Cauliflower heads, florets
- 2 Tbsp Cumin, ground
- 2 Tbsp Coriander, ground
- 2 tsp Turmeric, ground
- 2 tsp Cayenne, ground
- 58 oz Tomato sauce, low sodium
- 1, #10 can Bush's® Best® Low Sodium Dark Red Kidney Beans, drained and rinsed
- 21 cups Basmati rice, prepared
- ¾ cup + 2 Tbsp Yogurt, plain
- Cilantro, garnish (As Needed)
DIRECTIONS
- 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 and cook about one minute.
- 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.
