This Coconut Kidney Bean Curry is an easy, flavorful dinner to whip up on busy weeknights (we’re talking ready in under 15 minutes)!
As far as legumes go, kidney beans don’t get all that much attention (especially when their brother is the popular cool kid, Chickpea). So we’re about to get real red beany with this Coconut Kidney Bean Curry!
We love curry in our house (and make this Thai Coconut Curry all the time). But I wanted to create something that was stupid-easy. I’m talking 15 minutes, one pot, one eye on the stove (other eye on the TV). Stupid Easy.
With just five minutes devoted to prep time, you can’t go wrong with this choice!
Here’s what you’ll need for this Coconut Kidney Bean Curry
This coconut kidney bean curry does not skimp out on the flavor. There are so many delicious ingredients involved that it’s basically a curry party on your plate. Start with the bases (beans and coconut milk, obvi), and then go crazy with the rest!
- Flavor Makers: Onion, garlic, ginger, and garam masala lay the base for this flavorful curry.
- Crushed Tomatoes: We’re using a can of crushed tomatoes in lieu of fresh tomatoes because it’s a weeknight and dinner needs to happen… now.
- Coconut Milk: Throw in a can of coconut milk for creamy goodness.
- Kidney Beans: Kidney beans transform this humble soup into a meal in its own.
- Soy Sauce: Soy sauce adds a salty element. Substitute tamari for a gluten-free option.
- To Serve: Finish with a liberal handful of fresh cilantro (can sub basil for the cilantro-haters out there). Don’t forget the crushed red pepper flakes, lime juice, salt, and rice!
How to make coconut curry with kidney beans
Making this curry is as simple as cooking the flavor makers (onion, garlic, the works) until soft and fragrant. Throw in a can of crushed tomatoes, coconut milk, and kidney beans, then simmer until hot and delicious. Top with a generous serving of fresh cilantro and serve warm with love!
- Prep the rice: If you’re using rice, make this first! It will take the longest.
- Secure the flavor: Heat oil in a large pot over medium/high heat. Add onion, garlic, ginger, and garam masala. Cook until the onion softens, which should take about 3 to 5 minutes.
- Add the fixer uppers: Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, and then bring to a gentle simmer. Let cook for 10 minutes to let the flavors blend together. Taste and add salt as needed to intensify the flavors!
- Serve and enjoy: Finally, ladle the curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice. Enjoy!
Delish coconut curry variations
This dish is totally customizable and can work to fit any taste preference you may have. Want to add some extra veggies? Go for it! Feeling less lime-y and extra soy saucey? Perfect! Whatever you prefer, there’s a way to make it happen.
For extra veggies, sneak broccoli, carrots, or peppers into the mix!
Not a fan of kidney beans? That’s ok! You can use the aforementioned older brother, the chickpea instead. It will cook up the same way!
Whether you choose to cook this recipe as-is or add an ingredient or two and make it your own, you’re in for a treat. Enjoy!
Are you a curry person?
If so, dive into some more juicy curry recipes with these ideas. There’s coconut curry, which you’ve probably heard of, but things get wild with the banana Thai variation!
- Vegetarian Coconut Curry
- Chickpea Tikka Masala
- Chana Dal
- Banana Thai Curry
- Eggplant Curry
- Mung Bean Soup
- Thai Green Curry
Ingredients
- 2 Tbsp vegetable oil 30 mL
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 Tbsp fresh grated ginger
- 1 Tbsp garam masala
- 1 15-oz can crushed tomatoes 425 g
- 1 14-oz can coconut milk 400 g
- 1 15-oz can kidney beans drained, 425 g
- 1 tsp soy sauce
- ¼ tsp salt optional
- To serve: white rice, cilantro, crushed red pepper flakes, lime juice
Instructions
- Prep: If serving with rice, prepare rice.
- Flavor Makers: Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.
- Filler Uppers: Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavors blend together. Taste and add salt as needed to intensify flavors.
- Serve: Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.
Nutrition Information
This is an old recipe that was updated in June 2020 to be more delicious and easy. Thanks to all who commented with your suggestions for improvement!
Dan Miller says
This looks so good. Perfect winter warming food and so fast to make after work.
Sarah says
Those were my thoughts exactly 😀 Would love to hear how it goes if you try it out!
Hayley says
Kids liked it, we ate it as didn’t want to waste food but I wouldn’t make again sorry
Sarah says
Thanks for the feedback, Hayley!
Jen says
My husband loved it with stone fire original naan bread.
Sarah says
Yum! So happy you liked it! 😀
Mr. Thompson says
This recipe is great. I don’t eat the meat at work so this was a great alternative. Also, I usually use the curry paste but this time I didn’t have any and it still turned out just as great. Thank you.
Sarah says
Happy to hear you liked it! 😀
Claire Parker says
Not good. Consistency a bit sloppy. Balance of flavours not right. No depth to the flavours. I cooked onion longer than stated and still a bit crunchy.
Jess says
Was really excited to try this, but feel like I wasted time and ingredients.
Sarah says
Sorry to hear it, Jess!
Aga says
The same here =(
Aisha says
Made this tonight. it was SO easy and SOOO good… I couldn’t believe how good it was. Thank you Sarah & Happy all the Holidays …..
Sarah says
So happy to hear, Aisha! 😀
Joanna says
Good flavor and as advertised very fast to make. I’m hoping the flavor intensifies overnight.
Sarah says
Happy to hear it, Joanna! A touch of soy sauce will also help bring out the flavor more if it’s no intense enough for you (salt helps to enhance savory flavors!)
Greg says
Recipes works great, had to add some curry powder and extra spice for my own taste but happy with it. Kidney beans work great in a curry, a first for me and not the last.
Nele says
It was OK. Although I do question the 15 minute cooking time and the serves four, with noodles I managed to get three portions. Might revisit the recepie or look other options from the site.
Sarah says
Thanks for letting me know, Nele! I’ll add this one to the list of recipes to retest 🙂
Logan asem says
i like it but my kids didnt like it sorry
Sarah says
Thanks for letting me know, Logan!
Betty says
This was great! We’re sheltering in place for Covid-19, and I was happy to find a recipe for which I had all the ingredients. I served this over rice, and we’re both happy that there’ll be another serving apiece tomorrow. We typically eat animal protein at dinner, but we didn’t miss it one bit!
Sarah says
So happy to hear it, Betty! Thanks for letting us know how it went! 😀
Claire says
Incredibly delicious. I added some mushrooms and a tomato to the sauce. Superb. Thank you.
Sarah says
So happy to hear it, Claire! Thanks for the tips! 😀
Michelle says
I added a can of stewed tomatoes because I have a bunch i want to use up. This curry is on the thin side but flavor was nice. I think I will serve with rice.
Sarah says
Thanks for letting us know how it went, Michelle! 😀
Hope says
I made this last night after reading the reviews and this is what I did.
1. Doubled curry
2. Drained crushed tomatoes
3. Added 1/2more crushed chili peppers. Next time, I will use chill power.
4. 3/4 can of coconut milk. Next time 1/2 can.
It taste fantastic! Will definitely make it again.
Sarah says
Thanks so much for the tips, Hope! I’ve actually also been retesting this one and made a lot of the changes you did – great minds! Enjoy 😀
Anna says
I liked this and will be making it again, but, like others, I cooked it a lot longer than 15 mins to develop the flavors. Also, it needed a lot of salt, though that may be bc I used kidney beans that I’d prepared from dry myself. I used less coconut milk and more crushed tomatoes, just personal preference. And I added small cut potatoes and green beans that needed to get used up. I fried the small diced mushrooms with the onions first, and cooked the potatoes and green beans for like 3/4ths of the cooking time and added the kidney beans for the last 4th. Thanks for the idea, I needed something to do with my leftover kidney beans.
Emma says
Very yummy! Soooo flavoursome! Will definitely make again. Also I think chicken will go nicely with this dish 👍🏻❤️
Sarah says
Thanks for letting us know how it went! Enjoy! 😀
leslie gerson says
Is light coconut milk ok?
Sarah says
Yep, that would be okay! It just won’t be quite as creamy.
Treegan says
Respectfully, I was a bit disappointed, given the nearly five star rating. The garam masala stuck, if there’s a next time, I’ll add it after the onions and garlic have cooked for a few minutes.
Fifteen minutes wasn’t nearly enough to take the raw taste off the tomato. Half an hour was okay. Still an easy and quick recipe, and we aren’t hungry. It wasn’t bad, it just wasn’t especially good.
Sarah says
Thanks so much for the thoughtful review, Treegan! Sorry to hear this one didn’t work out for you.
Asha Iqbal says
How long should I cook the curry if I’m using fresh (Presoaked) Kidney beans !?
Sarah says
I would boil the kidney beans first, then cook as instructed in the recipe 😀
Helen says
We love curry but this was the first non meat one that we’ve tried. Very tasty. Quick and easy to prepare. Definitely going to make it again. We used curry powder instead of Garam masala.
We actually made 5 portions- 3 for the freezer- because we are trying to cut portion sizes down. Very filling served with a little rice.
The reheated portions from the freezer were just as good.
Cheap meal too if you are counting the pennies. Thank you.
Sarah says
So happy to hear it, Helen! And thanks for letting us know that the frozen portions turned out too. That’ll be super helpful for other people!
Kerin says
I’m slow in the kitchen so it took me closer to 30 minutes. I also did the “I changed fifteen things and it was great!” Rice in a rice cooker with better than bouillon. I cooked kidney beans instead of canned. I didn’t have Garam masala so I used turmeric. I also didn’t have cilantro or limes so I used parsley and lemon. It was delicious. Family hasn’t tried it yet but both son and husband were eyeing it (but were full)
John says
I don’t see any curry to be added
Eileen says
This was so good! I used 3 large tomatoes instead of tinned and substituted the garam masala for some Malaysian curry powder I had plus added an extra can of beans. Served with basmati rice it was so satisfying. Will definitely make again.
Susan Batcheller says
This is the best recipe. I made it for dinner. It is just two of us and I had enough leftover for two lunches. I followed the recipe except for using Garam Masala, I used 2 Tablespoons green curry paste. I am allergic to soy sauce so substituted coconut aminos instead. I used 1 tsp. minced garlic added 1/2 tsp. crushed cumin seeds, and 1/2 tsp. turmeric. This will be our go-to recipe for meatless dinners.
Sarah says
Thanks for letting us know how all of those swaps went. Sounds delish! 😀
Marika says
This was delicious, I altered the recipe a bit by adding a mix of beans and less coconut milk. I would definitely make this again. I also put it over a bed of cauliflower rice.
Sarah says
So happy to hear it, Marika! Enjoy! 😀
Kate King says
This now a regular in our house : ). I also add chilli flakes and a bit of sugar or mango chutney because I’m a monster!!
Sarah says
YUM! Sounds delish with the mango chutney! 😀
Shane says
In 2 words yum yum …quick easy and delicious
Andrea says
Delicious! I love how the flavors blend. My father and I have been exploring more plant based options and this is one of our favorites. Thanks for sharing!
Sally Vowles says
Instant hit! Not a scrap left!
Karl says
Very tasty meal, I added come chilly flakes and some curry powder for some extra spice.
LISAFLY says
Hiya,
Just wondering your opinion on using quinoa or couscous instead of rice, an alternative to crushed tomatoes, and the real difference in what the flavour would be should I use curry powder instead of garam masala.
Thank you!
Sarah says
I would go with quinoa instead of the rice! For replacing the crushed tomatoes, you could do fresh diced (but I wouldn’t leave out the tomatoes completely). And you could use curry powder, it’ll just have a slightly different flavor profile! 😀
Shane Bailey says
Love this recipe making it for the 4th time
Sandra says
The sauce had to cook for closer to half an hour but the taste was good. Just wish the sauce was thicker.
Karl says
My wife and I had relations after eating this and she became pregnant with triplets, it was that good!
Lawrie Molle says
I love various curries, I love coconut ANYTHING, and really love kidney beans so I couldn’t wait to make a large pot of stew. I added only fresh tomatos, lots of carrots, spinach, extra garam marsala and extra ginger. Instead of soy I used Bragg Liquid Aminos. I did have to add more “salt” because I did not use canned tomatos and I added quite a bit of fresh veggies. I loved the recipe with the tweaks. But I cannot wait till next time. I am thinking of adding cashews. YUM!!!
Bec says
Really tasty!
Added some pepper to season at the end and also I found it quite runny, so I did add in some cornflower to thicken!
Served to my two year old and 8 month old who both also enjoyed it! Defo make this again! Next time will add more veg to it too!
beverly says
Thank you so much for this recipe! I absolutely loved it. I added some red chili flakes along with the garam masala just because I like some heat, salted to taste, and let it simmer for probably half an hour. Delicious. It’s a keeper.
Ava says
Two cans of kidney beans would be better. It’s far too watery for just one can of kidney beans.