Directions:
- 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, fennel, cumin, and cardamom 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 serrano chile, 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).
- Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like.
- Note: Nutritional analysis is per serving of curry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5575.5 Kcal (23344 kJ) | ||
| Calories from fat | 474.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.74g | 81% | |
|---|---|---|---|
| Sodium | 2604.75mg | 109% | |
| Potassium | 17714.16mg | 377% | |
| Total Carbs | 986.36g | 329% | |
| Sugars | 49.04g | 196% | |
| Dietary Fiber | 202.24g | 809% | |
| Protein | 315.46g | 631% | |
| Vitamin C | 227.6mg | 379% | |
| Iron | 92.9mg | 516% | |
| Calcium | 1110.1mg | 111% | |
| Amount Per 100 g | |||
| Calories | 182.92 Kcal (766 kJ) | ||
| Calories from fat | 15.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 81% | |
|---|---|---|---|
| Sodium | 85.46mg | 109% | |
| Potassium | 581.18mg | 377% | |
| Total Carbs | 32.36g | 329% | |
| Sugars | 1.61g | 196% | |
| Dietary Fiber | 6.64g | 809% | |
| Protein | 10.35g | 631% | |
| Vitamin C | 7.5mg | 379% | |
| Iron | 3mg | 516% | |
| Calcium | 36.4mg | 111% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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