Red Kidney Bean Curry with Indian Spiced Cauliflower and Potatoes and Cucumber Scallion Raita

Well that title is quite the mouthful, isn’t it? If I’d thought about it, I would have taken photos of each of these items separately, but alas.

Indian food vegetarian

This is a vegetarian meal that Steve actually enjoys. I’ve been really into homemade Indian food lately because it’s the only way Katie can enjoy the delicious flavors safely. These two dishes – Red Kidney Bean Curry and Indian Spiced Cauliflower and Potatoes – go perfectly together. We don’t even miss the meat. The cool raita brings it all together.

Red Kidney Bean Curry (Rajma)
As seen on Smitten Kitchen

1/3 cup extra virgin olive oil
2 tablespoons minced fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
8 ounce can tomato sauce
2 15-ounce cans red kidney beans, drained and rinsed
1 plum tomato, diced
1/2 cup chopped fresh cilantro

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, onion, garlic, and green chili, and let sizzle for one minute. Add the salt, cumin, coriander, turmeric and cayenne and toast until fragrant. Add the tomato sauce and cook for an additional five minutes, stirring frequently.

Add red kidney beans plus 2 additional cups of water, and tomatoes. Bring to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice with naan on the side.

Indian Spiced Cauliflower and Potatoes
As seen on Smitten Kitchen

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
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

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, 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.

Cucumber Scallion Raita

1 small cucumber, peeled and seeded, finely chopped
1 thinly sliced scallion
1 cup yogurt
1/2 teaspoon salt

Mix everything together and chill overnight for the flavors to combine.