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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!More Favorites from Live Eat Learn
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!
Kids liked it, we ate it as didn’t want to waste food but I wouldn’t make again sorry
Thanks for the feedback, Hayley!
My husband loved it with stone fire original naan bread.
Yum! So happy you liked it! 😀
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.
Happy to hear you liked it! 😀
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.
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 …..
So happy to hear, Aisha! 😀
Good flavor and as advertised very fast to make. I’m hoping the flavor intensifies overnight.
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!)
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.
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.
Thanks for letting me know, Nele! I’ll add this one to the list of recipes to retest 🙂
i like it but my kids didnt like it sorry
Thanks for letting me know, Logan!
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!
So happy to hear it, Betty! Thanks for letting us know how it went! 😀
Incredibly delicious. I added some mushrooms and a tomato to the sauce. Superb. Thank you.
So happy to hear it, Claire! Thanks for the tips! 😀
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.
Thanks for letting us know how it went, Michelle! 😀