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Red Bean & Cauliflower Curry over Basmati Rice

Tempt customers with Bush’s Best® Low Sodium Dark Red Kidney Beans and traditional Indian flavors. Spice up cauliflower florets with cumin, turmeric and ginger, served over basmati rice and drizzled with yogurt.

Can Do Counter: 12

  • Yields: 14 servings
  • Serving Size: 1 ½ cups
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
INGREDIENTS QUANTITY
Olive oil2 Tbsp
Onion, white, diced2 each
Ginger, ground2 tsp
Green chile, minced2 Tbsp
Roma tomatoes, diced8 each
Cauliflower head, florets2 each
Cumin, ground2 Tbsp
Coriander, ground2 Tbsp
Turmeric, ground2 tsp
Cayenne, ground2 tsp
Tomato sauce, low sodium58 oz
Bush's Best® Low Sodium Dark Red Kidney Beans, drained and rinsed1, #10 can
Basmati rice, preppared21 cups
Yogurt, plain¾ cup + 2 Tbsp
Cilantro, garnishAs Needed

Directions

  1. In a large stock pot, over medium heat, heat oil, add in onions and ginger. Sauté until translucent. Add in minced garlic and green chile; cook about one minute, and add in tomato, cauliflower, remaining spices, tomato sauce and kidney beans. Allow to cook for 20-30 minutes. Taste and adjust seasoning with salt and pepper, as needed.
  2. To serve place 1 ½ cups of prepared basmati rice in a shallow bowl, top with 1 ½ cups cauliflower curry mix, garnish with 1 Tbsp drizzled plain yogurt and fresh cilantro leaves.

RECIPE SHEET

Products in this Recipe

Order Bush's Best low sodium kidney beans in bulk.

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  • Yields: 16
  • Serving Size: 1 ½ cup

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