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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!
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.
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 😀
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.
Very yummy! Soooo flavoursome! Will definitely make again. Also I think chicken will go nicely with this dish 👍🏻❤️
Thanks for letting us know how it went! Enjoy! 😀
Is light coconut milk ok?
Yep, that would be okay! It just won’t be quite as creamy.
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.
Thanks so much for the thoughtful review, Treegan! Sorry to hear this one didn’t work out for you.
How long should I cook the curry if I’m using fresh (Presoaked) Kidney beans !?
I would boil the kidney beans first, then cook as instructed in the recipe 😀
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.
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!
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)
I don’t see any curry to be added
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.
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.
Thanks for letting us know how all of those swaps went. Sounds delish! 😀