Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Ingredients

• 1  bay leaf 
• 14.5 oz canned tomatoes whole peeled canned
• 0.5 head cauliflower cut into 1/2- to 1-in. florets
• 0.3 teaspoon cayenne 
• 0.5 cup cilantro sprigs loosely packed coarsely chopped
• 1  cinnamon sticks (2-in.)
• 6 cups brown rice hot cooked (see Notes)
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel bulb 
• 0.5 teaspoon garam masala 
• 1 tablespoon garlic fresh minced
• 1 tablespoon ginger 
• 3  cardamom pods green
• 0.5 teaspoon ground coriander 
• 1 tbsp juice of lemon freshly squeezed
• 1 large onion chopped
• 6 cups kidney beans red rinsed cooked drained ( four 14-oz. cans)
• 1 tsp salt 
• 1  serrano chile minced stemmed seeded
• 0.5 teaspoon turmeric 
• 3 tablespoons vegetable oil 

Equipment

• sauce pan
• pot

Directions

1. Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat.
2. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes.
3. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute. Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
4. Season beans with salt. Stir in lemon juice and cilantro.
5. Serve hot over brown rice, with plain yogurt on the side if you like.