red kidney bean and eggplant curry
Serves: 4
  • 2 x 400 g tins red kidney beans, drained
  • 1 medium red onion, finely chopped
  • 2 medium tomatoes, roughly chopped
  • 3cm piece fresh ginger, grated
  • 3 cloves garlic, crushed
  • 2 green chillies, roughly chopped
  • 1 small bay leaf
  • 3 cm long cinnamon stick
  • 3 cardamon pods
  • ½ teaspoon cumin seeds
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ cup milk
  • 1 small eggplant, cubed
  1. Heat a couple of tablespoons of oil in a heavy based pot. When oil is medium hot, add the bay leaf, cinnamon stick, cardamon pods and cumin seeds, and fry for 1 minute.
  2. Add the chopped onion, and gently fry until the onion is translucent. Add the ginger, garlic and green chilli and fry for another minute or two.
  3. Add the chopped tomatoes and salt and cook until the tomatoes soften, 3-4 minutes. Add the cumin and coriander powder and mix well.
  4. Drain the kidney beans, and lightly mash one of the tins with a potato masher before adding to the pot. Add the kidney beans to the pot together with 1 cup of water. Stir well to mix the spices through the liquid.
  5. Gently simmer until the sauce thickens. It will also become darker in colour as it cooks. Check seasoning and add extra salt if needed.
  6. Whilst simmering, fry the chopped eggplant in a couple of tablespoons of oil, until they are cooked through and creamy in texture. Set aside.
  7. Once the beans are thickened, add the milk and cook for another couple of minutes. Add the eggplant and stir through the curry.
  8. Serve with basmati rice.
Recipe by Villiers Brown at