Brown basmati rice, pinto bean and vegetable "camper's curry" from Vij's Indian: Our Stories, Spices and Cherished Recipes (page 159) by Meeru Dhalwala and Vikram Vij

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Accompaniments: Eggplant in thick yogurt and garlic curry with battered fried onions; Sautéed Brussels sprouts salad; Cauliflower and potato in tomato masala; Mildly curried beef short ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green peas for green beans.

  • Rutabaga on August 28, 2018

    This is another dish the adults enjoyed, while the children did not. Perhaps it's the cumin they dislike? I may try it without another time and see. I used smoked paprika in place of the ancho and cayenne pepper (and omitted the jalapeño) and fire-roasted diced tomatoes. This provided rich flavor without too much heat. It would be an excellent dish to take camping or to cook for a crowd, as it could easily feed a group of 8 to 10. The spiced pumpkin seeds are a great accompaniment.

  • Frogcake on March 11, 2017

    I made this for my son's ski weekend with his best buds. This is really a hearty curry - added chickpeas and cubed tofu in place of a can of beans, served with brown basmati and spiced pumpkin seeds as Vij suggests. I added about two cups of water - no need for anymore. Yum, yum. Really, delicious and it's very versatile. Will be making this one again!

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