Coconut Kidney Bean Curry

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! 

1. Prep the rice: If you’re using rice, make this first! It will take the longest.
2. 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.
3. 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! 
4. 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
• Thai Red Curry Meal Prep
• Chickpea Tikka Masala
• Chana Dal
• Banana Thai Curry
• Mung Bean Soup

Coconut Kidney Bean Curry

This Coconut Kidney Bean Curry is an easy, flavorful dinner to whip up on busy weeknights!

Print Pin Rate

Course: Main Dishes, Soups

Cuisine: Indian

Keyword: bean curry, coconut curry, curry

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 2 large servings

Calories: 418kcal

Author: Sarah Bond

4.43 from 40 votes

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

Serving: 1serving | Calories: 418kcal | Carbohydrates: 34.4g | Protein: 10.6g | Fat: 29g | Saturated Fat: 20.5g | Cholesterol: 0mg | Sodium: 469mg | Potassium: 600mg | Fiber: 12.1g | Sugar: 12.1g | Calcium: 90mg | Iron: 5.2mg

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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!