Curried Red Kidney Beans And Cauliflower (Rajma Masala)

By Sunset
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3 tablespoons vegetable oil

1 large onion, chopped

1 cinnamon stick (2-in.)

1 bay leaf

1 tablespoon minced fresh garlic

1 tablespoon ginger

1 teaspoon fennel

1 teaspoon cumin seeds

3 green cardamom pods, cracked open

1/4 teaspoon cayenne

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1 can (14.5-oz.) whole peeled plum tomatoes, without juice

1 serrano chile, stemmed, seeded, and minced

About 1 tsp. salt

6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained

1/2 head cauliflower, cut into 1/2- to 1-in. florets

1 to 1 1/2 tbsp. freshly squeezed lemon juice

1/2 cup loosely packed cilantro sprigs, coarsely chopped

6 to 8 cups hot cooked brown rice (see Notes)

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