Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well.

In the landscape of culinary prestige, Indian-born chef Vikas Khanna is at the top of his game. Khanna has racked up a string of accolades throughout his career: He’s a James Beard award nominee ...