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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!
Delicious and so easy. We added pumpkin and some chicken. The whole family enjoyed this dish.
So glad it turned out well, thanks Leah!
I’m concerned with the high fat content using coconut milk. The low fat version is more processed. Any substitutes you can suggest? Also, I am trying to eat more of a vegan lifestyle. A lot of recipes use cheese. Any good recipes for cheese? I can buy dairy free cheese at the supermarket but they have so many additives!
Dairy-free cheese will usually work! As far as reducing the fat, I think the lower fat coconut milk is a great alternative here!
Thanks for the idea to use low fat coconut milk. It increased the estimated health score from 5 to 8 out of 10 in my Samsung Food app! I also added some cabbage that I had lying around 🙂
This is delicious. It will become a repeat in our house for sure.
So glad you enjoyed it Nicholette
So delicious! I have been meaning to make this for the longest time and today this popped up in my email and I had no dinner plans but all of the ingredients. Boom. This was dinner. And I am so happy that I made this!!!
So glad the recipe worked out well for dinner, pumped you loved it!
Just made this, very good. Added cayenne and a little bit of extra garam masala as well as let it simmer a bit longer. I’ll probably double the beans next time but great recipe with plenty of leftovers.
I’m so thrilled to hear that you loved the recipe, Rusty. Happy eating!
Not enough seasoning and too much liquid :~\
Followed recipe, and as someone who likes curry, did not like taste at all
Like other reviews….. mine came out the texture of soup. Are we meant to use coconut CREAM? Because coconut MILK is pure liquid, and not what it looks like in the video supplied. Flavor is okay but definitely a little bland, I’m mostly disappointed with the texture difference as I followed the recipe exactly.
Hi Laine! Be sure you’re using canned coconut milk. Coconut milk found in the refrigerator section in a carton is a lot thinner and doesn’t have the cream and fat needed to make this a creamy curry!
This recipe was soo easy to make and turned out so good! I didn’t add as much crushed tomato’s but still with a couple of scoop fulls it still turned out yum!
This is easy and delicious as written! I did add two more cans of beans because I wanted it a little thicker, and half a bag of frozen spinach to get more veggies (I’m lazy). Will put this on repeat for weeknights and lunch meal prep!
So glad it hit the spot Barbara, thanks for sharing!