Green Peas and Kidney Beans with Yogurt and Cream

Rajmah Mutter

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The textural difference between the nutty bite of the kidney beans and the soft squish of the green peas appeals to me, particularly against a backdrop of creamy-tart yogurt. If you don’t have fresh curry leaves in your refrigerator’s vegetable crisper, use ¼ cup firmly packed fresh cilantro leaves and tender stems for a similarly textured but different tasting sauce (although the flavors are very different).