Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 cinnamon stick
- 1 bay leaf
- 3 cloves minced fresh garlic
- 1 tablespoon fresh grated ginger
- 1 teaspoon cumin
- 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 (28-oz.) whole peeled plum tomatoes, with their juice
- 1 serrano chile, seeded and diced small
- 1 tsp. salt
- 2 cups cooked red kidney beans (or 1.5 14-oz. cans), in their juices
- 1 small or ½ large head cauliflower, cut into bite-sized florets
- 1.5 cups chicken or vegetable stock
- 2 cups fresh baby spinach leaves
- Juice of 1 lemon
- ½ cup Greek yogurt
- ¼ cup fresh cilantro, coarsely chopped
- hot cooked rice
Directions
- Heat the olive oil in a heavy-bottomed dutch oven over medium. Add the onion cook for a couple of minutes until it begins to lose its sharp white color
- Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.
- Add the cayenne, coriander, turmeric, and garam masala and cook, stirring, for another minute. Next, add the serrano chile.
- Cut the canned tomatoes into bite-sized pieces, directly into the pot, with kitchen shears. Pour in the tomato juices from the can and let them reduce for a few minutes. Stir in the salt, kidney beans, cauliflower, and chicken stock.
- Lower the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender and the liquid has thickened into a gravy-like sauce.
- Spread the baby spinach across the top of the stew, then delicately stir it in to just wilt it.
- Stir together the yogurt, lemon juice and cilantro in a small bowl to make the topping.
- Serve the stew hot over rice, with a sizeable dollop of yogurt sauce on top.
Recipe adapted from My Recipes.