Meatless Monday – Kidney Bean Curry and Spiced Cauliflower

This morning, I was deciding what to make for tonight’s dinner, and I landed on a delicious Kidney Bean Curry via Smitten Kitchen that I first wrote about here. It’s really good, and we haven’t had it in awhile. In the recipe on Smitten Kitchen, she referenced a recipe for Aloo Gobi, which is another dish that I really like. With Ted being low carb, I had a thought, which was, what would happen if I made the Aloo Gobi sans Aloo? In other words, spiced cauliflower and potatoes, without the potatoes? Worth a try. I made some microwave jasmine rice to go with it, for me and Maya. Here are the recipes, fresh from SK.

I left out the chilis in both recipes, and I think they could have used a little something. I also forgot to put in the cayenne. Both dishes were a little bland. Next time I won’t leave them out. Otherwise, a tasty, healthy meal.

Red Kidney Bean Curry (Rajma)

• 1/3 cup extra virgin olive oil (we use less)
• 2 tablespoons minced fresh ginger (reduced from original 4T)
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce
• 2 15-ounce cans, drained and rinsed
• 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Heat oil in a deep sauce pan over medium heat for one minute.  Add ginger, garlic, onion, green chile, and let sizzle for one minute.  Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add red kidney beans plus 2 additional cups of water, and tomatoes.  Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.  Remove from heat.  Garnish with cilantro.

Serve over rice or with naan.  A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.

~ Smitten Kitchen

And here is the second one. If you notice that I have FINALLY figured out the bulleted list within a blockquote thing, thank you for noticing! This recipe is for Aloo Gobi.

Indian Spiced Cauliflower and Potatoes [Aloo Gobi]
Gourmet, February 2004

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt.  Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes.  Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes.  Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables.  Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Gourmet, via Smitten Kitchen