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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)!

A bowl of coconut kidney bean curry, rice, and bread surrounded by bowls filled with various ingredients

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!

A bowl of coconut kidney bean curry, rice, and bread surrounded by bowls filled with various ingredients

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!
Ginger, onion, and a wooden spoon filled with spices

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!
Pouring coconut milk into a sauce pan filled with tomato sauce, kidney beans, and crushed tomatoes
Using a ladle to scoop out a spoonful of coconut kidney bean curry from a large pot

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! 

A wooden spoon placed in a bowl of coconut kidney bean curry, rice, and bread surrounded by bowls filled with various ingredients

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! 

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
4.46 from 44 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!

Hi, I’m Sarah!

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Recipe Rating




  1. Dan Miller says:

    This looks so good. Perfect winter warming food and so fast to make after work.

    1. Sarah says:

      Those were my thoughts exactly 😀 Would love to hear how it goes if you try it out!

  2. Hayley says:

    Kids liked it, we ate it as didn’t want to waste food but I wouldn’t make again sorry2 stars

    1. Sarah says:

      Thanks for the feedback, Hayley!

  3. Jen says:

    My husband loved it with stone fire original naan bread.5 stars

    1. Sarah says:

      Yum! So happy you liked it! 😀

  4. 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.5 stars

    1. Sarah says:

      Happy to hear you liked it! 😀

  5. Jess says:

    Was really excited to try this, but feel like I wasted time and ingredients.1 star

    1. Sarah says:

      Sorry to hear it, Jess!

  6. 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 …..5 stars

    1. Sarah says:

      So happy to hear, Aisha! 😀

  7. Joanna says:

    Good flavor and as advertised very fast to make. I’m hoping the flavor intensifies overnight.4 stars

    1. 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!)

  8. 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.4 stars

    1. Sarah says:

      Thanks for letting me know, Nele! I’ll add this one to the list of recipes to retest 🙂

  9. Logan asem says:

    i like it but my kids didnt like it sorry

    1. Sarah says:

      Thanks for letting me know, Logan!

  10. 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!5 stars

    1. Sarah says:

      So happy to hear it, Betty! Thanks for letting us know how it went! 😀

  11. Claire says:

    Incredibly delicious. I added some mushrooms and a tomato to the sauce. Superb. Thank you.

    1. Sarah says:

      So happy to hear it, Claire! Thanks for the tips! 😀

  12. 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.3 stars

    1. Sarah says:

      Thanks for letting us know how it went, Michelle! 😀

  13. 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.4 stars

    1. 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 😀

  14. Emma says:

    Very yummy! Soooo flavoursome! Will definitely make again. Also I think chicken will go nicely with this dish 👍🏻❤️4 stars

    1. Sarah says:

      Thanks for letting us know how it went! Enjoy! 😀

  15. leslie gerson says:

    Is light coconut milk ok?

    1. Sarah says:

      Yep, that would be okay! It just won’t be quite as creamy.

  16. 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.2 stars

    1. Sarah says:

      Thanks so much for the thoughtful review, Treegan! Sorry to hear this one didn’t work out for you.

  17. Asha Iqbal says:

    How long should I cook the curry if I’m using fresh (Presoaked) Kidney beans !?

    1. Sarah says:

      I would boil the kidney beans first, then cook as instructed in the recipe 😀

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