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Home Eat Dinners Soups

Coconut Kidney Bean Curry

4.46 from 98 votes
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By: Sarah BondUpdated: May 08, 2021 80 Comments

This post contains affiliate links.

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! 

  • Vegetarian Coconut Curry
  • Chickpea Tikka Masala
  • Chana Dal
  • Banana Thai Curry
  • Eggplant Curry
  • Mung Bean Soup
  • Thai Green Curry

Coconut Kidney Bean Curry

4.46 from 98 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Sarah Bond
Calories: 418kcal
Servings: 2 large servings
Print Rate
This Coconut Kidney Bean Curry is an easy, flavorful dinner to whip up on busy weeknights!

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

Serving: 1serving Calories: 418kcal (21%) Carbohydrates: 34.4g (11%) Protein: 10.6g (21%) Fat: 29g (45%) Saturated Fat: 20.5g (128%) Cholesterol: 0mg Sodium: 469mg (20%) Potassium: 600mg (17%) Fiber: 12.1g (50%) Sugar: 12.1g (13%) Calcium: 90mg (9%) Iron: 5.2mg (29%)
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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!

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  1. Dan Miller says

    Posted on 3/6 at 11:30 am

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

    Reply
    • Sarah says

      Posted on 3/6 at 8:22 pm

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

  2. Hayley says

    Posted on 6/21 at 11:00 am

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

    Reply
    • Sarah says

      Posted on 7/1 at 5:13 pm

      Thanks for the feedback, Hayley!

  3. Jen says

    Posted on 7/3 at 1:22 am

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

    Reply
    • Sarah says

      Posted on 7/3 at 5:51 pm

      Yum! So happy you liked it! 😀

  4. Mr. Thompson says

    Posted on 7/24 at 1:46 am

    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

    Reply
    • Sarah says

      Posted on 7/24 at 8:23 am

      Happy to hear you liked it! 😀

    • Claire Parker says

      Posted on 8/1 at 12:19 pm

      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.1 star

  5. Jess says

    Posted on 12/5 at 5:07 am

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

    Reply
    • Sarah says

      Posted on 12/5 at 7:36 am

      Sorry to hear it, Jess!

    • Aga says

      Posted on 7/7 at 12:33 pm

      The same here =(1 star

  6. Aisha says

    Posted on 12/25 at 6:28 am

    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

    Reply
    • Sarah says

      Posted on 12/30 at 4:04 pm

      So happy to hear, Aisha! 😀

  7. Joanna says

    Posted on 3/3 at 8:49 am

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

    Reply
    • Sarah says

      Posted on 3/4 at 8:03 am

      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

      Posted on 1/9 at 10:57 am

      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.4 stars

  8. Nele says

    Posted on 3/3 at 4:46 pm

    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

    Reply
    • Sarah says

      Posted on 3/4 at 8:03 am

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

  9. Logan asem says

    Posted on 3/23 at 6:27 am

    i like it but my kids didnt like it sorry

    Reply
    • Sarah says

      Posted on 3/23 at 9:24 am

      Thanks for letting me know, Logan!

  10. Betty says

    Posted on 4/18 at 12:09 am

    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

    Reply
    • Sarah says

      Posted on 4/20 at 9:12 am

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

  11. Claire says

    Posted on 5/4 at 11:31 am

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

    Reply
    • Sarah says

      Posted on 5/5 at 1:02 pm

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

  12. Michelle says

    Posted on 5/5 at 3:28 am

    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

    Reply
    • Sarah says

      Posted on 5/5 at 1:03 pm

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

  13. Hope says

    Posted on 5/7 at 1:29 pm

    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

    Reply
    • Sarah says

      Posted on 5/7 at 3:03 pm

      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

      Posted on 12/2 at 4:36 pm

      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.4 stars

  14. Emma says

    Posted on 5/14 at 7:57 pm

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

    Reply
    • Sarah says

      Posted on 5/14 at 9:17 pm

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

  15. leslie gerson says

    Posted on 6/14 at 2:05 pm

    Is light coconut milk ok?

    Reply
    • Sarah says

      Posted on 6/15 at 12:58 pm

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

  16. Treegan says

    Posted on 6/21 at 4:48 am

    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

    Reply
    • Sarah says

      Posted on 6/22 at 12:48 pm

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

  17. Asha Iqbal says

    Posted on 7/15 at 5:14 pm

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

    Reply
    • Sarah says

      Posted on 7/15 at 9:57 pm

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

  18. Helen says

    Posted on 10/6 at 4:19 pm

    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.5 stars

    Reply
    • Sarah says

      Posted on 10/6 at 4:50 pm

      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!

  19. Kerin says

    Posted on 11/8 at 7:46 pm

    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)5 stars

    Reply
  20. John says

    Posted on 11/21 at 2:36 am

    I don’t see any curry to be added

    Reply
  21. Eileen says

    Posted on 1/11 at 5:30 am

    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.5 stars

    Reply
  22. Susan Batcheller says

    Posted on 1/12 at 6:52 pm

    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.5 stars

    Reply
    • Sarah says

      Posted on 1/14 at 4:25 pm

      Thanks for letting us know how all of those swaps went. Sounds delish! 😀

  23. Marika says

    Posted on 2/9 at 9:41 am

    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.5 stars

    Reply
    • Sarah says

      Posted on 2/10 at 2:01 pm

      So happy to hear it, Marika! Enjoy! 😀

  24. Kate King says

    Posted on 2/10 at 5:30 am

    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!!5 stars

    Reply
    • Sarah says

      Posted on 2/10 at 2:03 pm

      YUM! Sounds delish with the mango chutney! 😀

  25. Shane says

    Posted on 2/18 at 2:13 am

    In 2 words yum yum …quick easy and delicious5 stars

    Reply
  26. Andrea says

    Posted on 3/20 at 12:08 pm

    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!5 stars

    Reply
  27. Sally Vowles says

    Posted on 4/16 at 7:37 am

    Instant hit! Not a scrap left!5 stars

    Reply
  28. Karl says

    Posted on 4/21 at 12:36 am

    Very tasty meal, I added come chilly flakes and some curry powder for some extra spice.5 stars

    Reply
  29. LISAFLY says

    Posted on 4/22 at 12:51 pm

    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!

    Reply
    • Sarah says

      Posted on 4/23 at 10:11 am

      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! 😀

  30. Shane Bailey says

    Posted on 5/24 at 3:55 am

    Love this recipe making it for the 4th time5 stars

    Reply
  31. Sandra says

    Posted on 5/26 at 11:56 am

    The sauce had to cook for closer to half an hour but the taste was good. Just wish the sauce was thicker.3 stars

    Reply
  32. Karl says

    Posted on 6/29 at 1:11 am

    My wife and I had relations after eating this and she became pregnant with triplets, it was that good!5 stars

    Reply
  33. Lawrie Molle says

    Posted on 8/22 at 11:08 am

    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!!!5 stars

    Reply
  34. Bec says

    Posted on 8/23 at 7:04 am

    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!4 stars

    Reply
  35. beverly says

    Posted on 9/2 at 10:25 am

    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.5 stars

    Reply
  36. Ava says

    Posted on 10/4 at 2:00 am

    Two cans of kidney beans would be better. It’s far too watery for just one can of kidney beans.

    Reply
  37. Clare says

    Posted on 10/23 at 3:35 am

    Love this recipe!

    I used probably twice the amount of ginger (because I love it, not because I felt your recipe was lacking).

    It made four portions as described. I can’t understand some of the other negative reviews. This is such an easy, tasty, and thrifty meal. I’ll definitely be making this many more times. Thank you!!5 stars

    Reply
  38. Cindy says

    Posted on 10/24 at 5:27 pm

    It’s really good. I made for a week, so going to put half in the fridge, half in the freezer. Is that a bad idea, will the coconut form different layers in the container?5 stars

    Reply
    • Sarah says

      Posted on 10/25 at 12:30 pm

      I haven’t tried freezing this one so I can’t say for sure! I think the texture could get a little funky, between the coconut and the beans.

  39. Liene Kalniņa says

    Posted on 10/26 at 12:40 am

    Very delicious and quick meal!
    I added carrots because fancied veggies 🙂 oh and somehow forgot add soy sauce but curry still was delicious and I didnt need salt at all.
    Thank you Sarah!

    Reply
  40. AMELIA says

    Posted on 11/5 at 10:19 am

    Delicious.The flavors of the coconut and spuces are lovely.Not overly spicy but enough of a taste.I added spinach in to get extra nutritiin and served with rice
    Definitely will be making this again5 stars

    Reply
  41. Amy Spain says

    Posted on 1/12 at 8:47 pm

    Delicious! I used 1/2 can of coconut cream instead of milk and added shredded cabbage during the last few minutes of cooking just to have some greens and soak up the tomatoes. I thought 10 minutes was plenty of time for flavors to meld so not sure why others say it needed more time. Anyhow, so quick, easy and items I have in my pantry for a healthy guilt-fee meal.5 stars

    Reply
  42. Ben v says

    Posted on 1/24 at 2:25 pm

    This was delicious. I made with a dried 10-bean mix from the local market that I cooked and added instead of just kidneys. I also adjusted a little – adding some red curry paste and fish sauce (1 tsp each). The garam masala in this with the tomatoes and coconut milk are amazing. Over rice this is fantastic. Like an Indian Curry-flavored chili recipe. I really like this one and will be making it again!5 stars

    Reply
  43. Christel says

    Posted on 1/25 at 2:40 pm

    Loved it! Very easy and delicious!5 stars

    Reply
  44. Ashlee says

    Posted on 2/10 at 6:14 pm

    This recipe was SO easy and really delicious. We served it with rice and everyone approved (including our 11-month old). I didn’t have garam masala so I used a mix of cumin, cinnamon and pepper with a dash of curry powder. I also used a dark soy sauce instead (and doubled it) and it really brought out the flavor. This is going into our quick go-to recipes.5 stars

    Reply
  45. Acsah Batra says

    Posted on 3/9 at 7:58 pm

    Too much garam masala (I’m from India and am very familiar with the flavour but 1tbs is too much for this curry).
    I’d replace it for 1 tsp. And usually you don’t cook garam masala because it can burn quickly and render a bitter taste. I ended up following the instruction of cooking it and my curry turned too heavy on the masala and bitter. I’d suggest adding the garam masala after the coconut milk is added so it doesn’t burn and I’d add only 1 tsp instead of 1tbs.3 stars

    Reply
    • Sarah Bond says

      Posted on 3/9 at 10:11 pm

      Thanks for the tips, Acsah! 😀

    • CJ says

      Posted on 5/16 at 6:57 am

      Oooh how I wish I had read the replies first – especially this one. I’m sorry but it was terrible. Having invested all that time and those ingredients I couldn’t afford to abandon a meal that was terribly overwhelmed by the garam masala and ginger and, frankly, tasted nothing like any curry I’ve ever had. It was awful. So I kept adding more: water, more coconut milk, then I added 2 huge grated carrots and some mashed potato INTO the sauce to try to dilute these flavours. (I had already started with more onion (love onions) and a larger jar of tomatoes (can my own in large jars) and even a larger amount of coconut milk (didn’t want a bit left over).) I’ve managed to get it to “edible” but it will be eaten just to use it up, not because it tastes good at all. I certainly wish others better success.1 star

  46. Wildflower says

    Posted on 3/20 at 2:27 pm

    Wasn’t as flavorful as I expected!3 stars

    Reply
  47. Sm says

    Posted on 3/31 at 8:23 pm

    I love the sauce! I didn’t have Gara Masada so I used curry. I also added all the veggies I could in the fridge. I will definitely be making this again. Yum!5 stars

    Reply
  48. belinda says

    Posted on 4/27 at 1:52 pm

    Always looking for quick & easy recipes without compromising in taste. This ticks all my boxes. I added mixed fresh curried & roasted veg to mine & have now added this to my new go-to repertoire in the kitchen. Thank you SO much!!!!5 stars

    Reply
  49. Colleen says

    Posted on 5/16 at 3:29 am

    Made it – Loved it! Thank you

    Reply
  50. Brigid says

    Posted on 5/23 at 10:24 am

    This mixture of 3 tins is exceedingly liquid and needs to be eaten in a bowl with spoon. The picture is very misleading!

    Reply
    • Sarah Bond says

      Posted on 5/23 at 1:53 pm

      Hi Brigid! So the photos of the recipe show a bowl and spoon? That’s the intended way to eat this delicious curry. Enjoy!

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