dinner recipe · #03033
Ginger Turmeric Cauliflower Kidney Bean Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 46 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook28 min
Inactive0 min
Total46 min
Ingredients
- 14 ozCanned Kidney Beans
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspVegetable Oil
- 6 ozCollard Greens
- 1½ cupsTomato Sauce
- 10 ozCauliflower
- 1 tspGround Ginger
- 1 tspTurmeric
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion, mince the Garlic, cut the Collard Greens into bite-size pieces, and prepare the Tomato Sauce, Cauliflower, Ground Ginger, Turmeric.
- Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Collard Greens for 5 minutes, then add the Tomato Sauce, Cauliflower, Ground Ginger, Turmeric and Table Salt.
- Stir in the Canned Kidney Beans and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Canned Kidney Beans.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.2 g
- Carbohydrates
- 36.7 g
- Fat
- 5.3 g
- Fiber
- 10.9 g
- Sodium
- 704.9 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.