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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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This is quick and delicious! Eat the cauliflower with plenty of naan or rice; it's especially delicious with a side of plain yogurt! Ingredients:
3 cups grated cauliflower |
3 tablespoons vegetable oil |
1/2 large onion, diced |
2 cloves garlic |
1 teaspoon cumin seeds |
1 tomato, diced |
1/2 teaspoon cayenne pepper |
1 teaspoon salt, or to taste |
1 teaspoon ground dried turmeric |
2 teaspoons ground coriander seed |
1 (12 ounce) can kidney beans, drained and rinsed |
2 teaspoons garam masala |
Directions:
1. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
2. Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve.
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