3 cups grated cauliflower
3 tablespoons vegetable oil 1/2 large onion, diced
2 cloves garlic
1 teaspoon cumin seeds 1 tomato, diced
1/2 teaspoon cayenne pepper 1 teaspoon salt, or to taste
1 teaspoon ground dried turmeric 2 teaspoons ground coriander seed
- (12 ounce) can kidney beans, drained and rinsed (almost cooked or take boiled beans)
- 2 teaspoons garam masala( Indian Mixed Spices Powder)
Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve. Add coriander leaves to garnish. You can serve with boiled rice or any bread of your choice.