Indian Tarbais Beans
Indian Tarbais Beans simmered with roasted eggplant and warming spices deliver a luxurious, plant-forward main course that tastes like it came straight from a high-end restaurant. This deeply flavored curry pairs perfectly with bright lemon basmati rice, making Indian Tarbais Beans the star of any meat-free meal.
Why You’ll Love Indian Tarbais Beans
Slow-cooked Tarbais beans soak up an aromatic tomato-coconut gravy while caramelized eggplant cubes add a silky texture. Finished with zesty rice, this dish is naturally gluten-free, freezer-friendly, and ideal for batch cooking.
Ingredients:
- For the Beans & Eggplant
- 250 g dried Tarbais beans (or other top-quality white beans), soaked overnight
- 2 medium eggplants, cut into 2 cm cubes
- 2 tbsp vegetable oil, plus extra for roasting
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 400 g crushed tomatoes (canned or fresh)
- 200 ml coconut milk
- 1 tbsp mild curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chili powder (adjust to taste)
- Salt & freshly ground black pepper, to taste
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- For the Lemon Basmati Rice
- 250 g basmati rice, rinsed until water runs clear
- 600 ml water
- Zest of 1 unwaxed lemon
- Juice of ½ lemon (reserve the other half for serving)
- 1 tbsp butter or neutral oil
- 1 tsp fine sea salt
Instructions:
- Cook the beans. Drain the soaked Tarbais beans, rinse well, and transfer to a heavy pot. Cover with fresh water by 5 cm, bring to a rolling boil, then reduce the heat to maintain a gentle simmer. Skim any foam, partially cover, and cook for 60–70 minutes until the beans are creamy yet hold their shape. Drain and set aside.
- Roast the eggplant. While the beans simmer, preheat your oven to 200 °C. Toss the eggplant cubes with a light drizzle of oil, season with salt and pepper, and spread in a single layer on a lined baking sheet. Roast for 25 minutes, flipping halfway, until golden-brown and velvety.
- Build the curry base. In a wide saucepan, warm 2 tbsp oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger; cook 1 minute until fragrant. Sprinkle in the curry powder, ground cumin, turmeric, and chili powder, stirring constantly for 30 seconds to toast the spices.
- Thicken with tomatoes. Pour the crushed tomatoes into the pan. Let the mixture bubble for 5 minutes, stirring occasionally, until slightly reduced and deep red.
- Combine beans and eggplant. Gently fold the cooked Tarbais beans and roasted eggplant into the tomato-spice sauce. Pour in the coconut milk, season generously with salt and pepper, and bring to a soft simmer. Cook for 10 minutes, stirring occasionally so the flavors meld; adjust seasoning as needed.
- Prepare the lemon basmati rice. While the curry simmers, place rinsed rice, water, lemon zest, lemon juice, butter (or oil), and salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, cover tightly, and reduce the heat to low. Cook undisturbed for 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Serve. Spoon the fragrant Indian Tarbais Beans with eggplant into shallow bowls, nestling a mound of lemon basmati rice alongside. Garnish with chopped cilantro and an extra squeeze of lemon if desired. Enjoy hot.
FAQ:
Q: Can I substitute another bean if I can’t find Tarbais?
A: Yes. Cannellini or Great Northern beans are excellent substitutes and will deliver a similar creamy texture.
Q: How spicy is this dish?
A: The recipe is mildly spicy. For more heat, increase the chili powder or add a fresh chopped chili; for less, simply omit the chili powder.
Q: Does the curry freeze well?
A: Absolutely. Cool completely, transfer to airtight containers, and freeze for up to one month. Thaw overnight in the fridge and reheat gently with a splash of water.
Conclusion:
With its luxurious texture and vibrant flavor profile, this Indian Tarbais Beans recipe proves that plant-based comfort food can feel truly gourmet.