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!)

We’re jumping right into our new spotlight ingredient this week, and it is…kidney beans! As far as legumes go, kidney beans don’t get all that much attention (especially when their brother is the way-popular cool kid, Chickpea). So this week is about to get real red beany, starting 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), one brain cell. Stupid Easy. And so this curry came to be!

Here’s what you’ll need for this Coconut Kidney Bean Curry

• Flavor Makers: Onion, garlic, ginger, and curry powder 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.
• Cilantro: Finish with a liberal handful of fresh cilantro (can sub basil for the cilantro-haters out there).

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!

Coconut Kidney Bean Curry

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

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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: 4 servings

Calories: 418kcal

Author: Sarah Bond

4.25 from 12 votes

INGREDIENTS

• 2 Tbsp vegetable oil 30 mL
• 1 medium white onion diced
• 2 cloves garlic minced
• 2 Tbsp fresh grated ginger
• 1 Tbsp curry powder
• 1/4 tsp crushed red pepper flakes
• 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
• 1/2 cup chopped fresh cilantro 15 g
• To taste: salt, pepper, lime juice

INSTRUCTIONS

• The Flavor Makers: Heat oil in a large pot over medium/high. Add onion, garlic, ginger, curry powder, and pepper flakes. Cook until onion softens, 3 to 5 minutes.
• The Filler Uppers: Add crushed tomatoes, coconut milk, and kidney beans, bringing to a gentle simmer to warm everything.
• Serve: Stir in cilantro and finish with salt, pepper, and a squeeze of lime juice. Taste and add more seasonings as needed.

NUTRITION

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

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