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This top-rated coconut kidney bean curry is proof that weeknight magic can happen in just 15 minutes. I’ve tested this recipe more times than I can count–tweaking spices, adjusting heat, and experimenting with different beans–so you can pull it off perfectly the first time around.
save this recipe!This is the recipe whose ingredients you keep in your pantry for when you’re craving a takeout-level meal (that’s finished cooking in less time than delivery takes).
Think: creamy coconut milk, warm garam masala, tangy tomatoes, and hearty beans that soak up every bit of flavor. It’s pantry-friendly, lightning-fast, and smells so good you’ll have neighbors “just popping by” to say hi.
Reader rating
“Super easy, delicious, and healthy…that’s the trifecta of perfection! This can easily be made on a busy weeknight. And the aroma as it cooks is mouth-watering.” —Miyako
Here’s what you’ll need
This is just an overview–jump to the recipe card for measurements!
- Kidney Beans: Protein-rich and sturdy, so they hold their shape even with a quick simmer. (I tried chickpeas—also great—but they give a nuttier flavor.)
- Garam Masala + Aromatics: Tested ratios mean the spices bloom without burning, giving you max flavor in minutes.
- Coconut Milk + Crushed Tomatoes: Creamy meets tangy for a balanced sauce that doesn’t taste like you just dumped a bunch of cans into a pot.
- Soy Sauce: Sneaky umami boost you wouldn’t expect in a curry, but it ties everything together.
curry variations
- For extra vegetables, sneak broccoli, carrots, or peppers into the mix!
- Not a fan of kidney beans? That’s ok! You can use the kidney bean’s older brother, the chickpea, instead. It will cook up the same way!
Pair it with
I love to have my curry with rice and a warm piece of naan bread. Here are my favorite pairing recipes:
- Jicama Rice: This low-carb alternative to rice is quick to make, and its slightly sweet flavor goes super well with curries.
- Naan Bread: This bread is easy to make at home and has a short rise time. You can make a large batch to store in the freezer for any time you have curry.
And for another protein-forward vegan curry, you’ll love my Indian-inspired coconut tofu curry!
Coconut Kidney Bean Curry (15 Minute Recipe)
Ingredients
- 1 Tbsp vegetable oil, 15 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 13-oz can coconut milk, 400 g
- 1 15-oz can kidney beans, drained, 425 g
- 2 tsp soy sauce, 10 mL
- ½ 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!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!
It’s still cooking but it smells heavenly already!!!
Nothing better than hearing this, thank you Kelsey!
My family loved this!
We loved it…so good! Loved how fast and easy it was
So good, and quick too! Might put 2 cans of beans in next time. Thank you!
Thrilled you loved it, thanks for the review Sandy!
I can see this being even better and creamier with some red lentils. Blitz half of the cooked lentils and keep the other for texture and swap out crushed tomatoes for tomato paste. Vegetable or chicken stock to thin it to the preferred consistency. Just using my imagination, but thanks for the bones of the recipe! I’ll let you know how it turns out.
This would be a five star recipe save for that “1 TBSP” of Garam Masala. That is an outrageously excessive amount to add for this dish!
I recomment cutting that to no more than 1 TSP, or substitute curry powder (just a teaspoon, not 1 Tablespoon!). It would be perfect if you cook it this way, I threw out my first attempt with the 1 TBSP and with 1 TSP it was perfection! 🙂 🙂
I love the idea of it but it was bland enough to require more spices. Of course with a heavily spice-reliant dish there is always the question whether one’s spices are not so fresh anymore and may have lost flavor. I added more garam masala and chili flakes (and it didn’t turn out spicy by any definition, just a bit more flavor), cayenne, turmeric, and salt.
I had also steamed some cauliflower in the pot first, while I prepped this meal, so I added that in to the curry at the end. And I gently simmered the dish for longer since I had time, so I had no problems with it being too soupy. In the end it was tasty. I really liked the softened kidney beans in this dish – something I will remember for other curries in the future too.
Appreciate you taking the time to leave a review!