Aubergine & Kidney Bean Korma


In my family, we love a good korma. This recipe is a vegetarian twist on our classic recipe, using red kidney beans for some plant protetin and there’s 3 servings of your 5 a day in there too!

Recipe (Serves 4-5):


  • 1 tbsp olive or rapeseed oil
  • 1 white onion, finely chopped
  • 2 tbsp tomato puree
  • 1 tsp turmeric
  • 1 tsp ground ginger (fresh ginger chopped would also work)
  • 2 tsp garam masala
  • 2 tbsp of honey
  • 1 clove of garlic, peeled and finely diced
  • 1 400g can of kidney beans, drained and rinsed
  • 1 400ml can of chopped tomatoes
  • 1 400ml can of low-fat coconut milk
  • 200ml of water
  • 1 medium aubergine, stem removed and chopped into bitesize chunks
  • 1 bell pepper, core/stem and seeds removed, and chopped into small pieces
  • Serve with: Brown rice or grain of choice


  1. Wash and chop your veggies and garlic as above, and set aside.
  2. Begin cooking! Heat the oil in a large pot on a medium heat, and add the diced onion and garlic. Fry for 3-4 minutes or until the onions are softened and translucent.
  3. Add your spices, and cook for 2-3 minutes until the onions are coated.
  4. Add your veggies next, and cook for another 4-5 minutes.
  5. Add your tinned chopped tomatoes, water and tomato puree. Combine well, and allow to allow to simmer for 2-3 minutes to allow the liquid to reduce slightly.
  6. Add the tin of coconut milk and stir again.
  7. Add the kidney beans and mix them in,
  8. Bring to the boil, and then reduce the heat to a simmer.
  9. Cover the pot, and simmer for about 15-20 minutes, stirring every few minutes.
  10. Place a pot of water to boil for your rice (or prepare your side of choice according to package instructions) and cook it simultaneously.
  11. Serve with a side of brown rice or whatever type you prefer!

Enjoy guys! I hope you like this recipe as much I do – tag me if you try it out of course,– @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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