• 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


  • 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.