Indian Tarbais Beans

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.

Indian-Style Tarbais Beans with Spiced Eggplant and Zesty Lemon Basmati Rice - Recipes Pallace

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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