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Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 cinnamon stick (2-in.)
• 1 bay leaf
• 1 tablespoon minced fresh garlic
• 1 tablespoon ginger
• 1 teaspoon fennel
• 1 teaspoon cumin seeds
• 3 green cardamom pods, cracked open
• 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
• 1 serrano chile, stemmed, seeded, and minced
• About 1 tsp. salt
• 6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained
• 1/2 head cauliflower, cut into 1/2- to 1-in. florets
• 1 to 1 1/2 tbsp. freshly squeezed lemon juice
• 1/2 cup loosely packed cilantro sprigs, coarsely chopped
• 6 to 8 cups hot cooked brown rice (see Notes)

Description

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