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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

Red Kidney Beans Are Very Nutritious. They Are, However, Harder To Digest Than Other Beans, Which Is Why They're Traditionally Cooked With Seasonings That Help Break Them Down, Such As Ginger. Use Spices That Are As Fresh As Possible--their Health Benefit

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