Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 cup diced onions
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- 1/4 cup dried red pepper flakes
- 4 firm, ripe tomatoes, cut into 1-inch pieces
- 2 cups canned cannellini beans, drained
- 2 cups kale
- kosher salt
- freshly ground black pepper
- juice of 1/2 lemon
- 3 tablespoons chopped fresh cilantro
Chef notes
I love this dish because it's both hearty and healthy. It’s adapted from a dish originating in North India called rajma, which is made with kidney beans, but swapping those out for white beans gives it a buttery, creamier texture, though it's actually a vegan dish. You may serve it in a bowl over rice or with warmed tortillas.
Preparation
1.In a deep sauté pan set over moderate heat, warm the oil until hot. Add the cumin seeds and stir for 2 minutes. Then add the onions and pepper, and cook, stirring occasionally, until the onions become translucent or glassy, about 5 minutes.
2.Add the garlic and ginger, stirring for 1 minute. Add the garam masala, red pepper flakes and tomatoes, and simmer, stirring occasionally, 10 minutes more.
3.Add the beans, kale, salt and pepper, stirring for about 5 minutes more. Stir in the lemon juice and cilantro just before serving.
