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Dinner recipe · from the recipe book

Kidney Bean Tomato Curry with Eggplant

A rich, tangy tomato curry of tender kidney beans, silky eggplant, green beans and peas, warmed with cumin, coriander and ginger, served over fluffy rice with a cool dollop of yogurt.

Kidney Bean Tomato Curry with Eggplant

Ingredients

  • 3 cups474 gKidney beans, canned, drained and rinsed
  • ½ medium300 gEggplantcut into 3/4-inch cubes
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • 1 cup130 gGreen peas, frozen
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp25 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ¾ tsp4 gSalt
  • 2⅔ cups620 gWater
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed

Steps

  1. Prep first: chop the onion, mince the garlic, seed and mince the jalapeño, grate the ginger, cube the eggplant, cut the green beans and chop the cilantro.
  2. Cook the rice: in a small pot bring the rice and about two-thirds of the water (420 g) to a boil, cover, reduce to low and simmer 15 minutes, then rest off the heat, covered, until serving.
  3. In a large pot, heat the canola oil over medium-high. Add the eggplant and cook, stirring, 6 to 7 minutes until browned at the edges. Lift it out onto a plate, leaving the oil behind.
  4. Lower the heat to medium, add the onion and cook 6 minutes until golden. Stir in the garlic, the ginger and the jalapeño and cook 1 minute.
  5. Add the cumin, coriander, turmeric, paprika, cinnamon and cardamom and stir 30 seconds until fragrant, then stir in the tomato paste and cook 1 minute.
  6. Add the canned tomatoes, the remaining third of the water (200 g), the kidney beans, the browned eggplant and the salt. Bring to a boil, partly cover and simmer 15 minutes, stirring now and then, until the eggplant is very soft.
  7. Add the green beans and simmer 6 minutes, then stir in the frozen peas and cook 3 minutes more until the curry is thick and the vegetables are tender.
  8. Fluff the rice and divide among bowls. Ladle the curry over, top each bowl with a spoonful of the Greek yogurt and scatter with the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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