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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.

Kidney bean curry in a white bowl.
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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

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Kidney bean curry in a white bowl.

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.
Making kidney bean curry.
Always taste and add salt as needed before serving to intensify the flavors! 

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! 
Coconut kidney bean curry in a bowl.
Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice to make the flavors really pop at the end.

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!

Kidney bean curry in a white bowl.
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Coconut Kidney Bean Curry (15 Minute Recipe)

4.56 from 181 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 3 servings
This is the curry you’ll make once and then keep stocked in your mental recipe Rolodex for every “what’s for dinner?” panic. Tested, foolproof, and way faster than takeout.

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
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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.
    Onion and ginger in a pan.
  • 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.
    Making kidney bean curry.
  • Serve: Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.
    A plate of white rice served with creamy kidney bean curry, garnished with cilantro, alongside a spoon and a piece of flatbread for the perfect kidney bean curry meal.

Notes

Storage: This curry is great for meal prep! You can store it with rice in personal-sized airtight containers in the fridge for up to 5 days. Just reheat it all together! You may need a splash of water when reheating as the kidney beans tend to thicken when cooled.
To freeze it: You can also freeze the curry for up to 2 months. Let thaw in the fridge overnight before reheating for the best texture.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 34.8g | Protein: 10.8g | Fat: 23.4g | Cholesterol: 0mg | Sodium: 1063mg | Fiber: 10.2g | Sugar: 9.1g | Iron: 3mg

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!

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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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4.56 from 181 votes (88 ratings without comment)

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168 Comments

  1. Marika says:

    5 stars
    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.

    Reply
    1. Sarah says:

      So happy to hear it, Marika! Enjoy! 😀

  2. Kate King says:

    5 stars
    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!!

    Reply
    1. Sarah says:

      YUM! Sounds delish with the mango chutney! 😀

  3. Shane says:

    5 stars
    In 2 words yum yum …quick easy and delicious

    Reply
  4. Andrea says:

    5 stars
    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!

    Reply
  5. Sally Vowles says:

    5 stars
    Instant hit! Not a scrap left!

    Reply
  6. Karl says:

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

    Reply
  7. LISAFLY says:

    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
    1. Sarah says:

      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! 😀

  8. Shane Bailey says:

    5 stars
    Love this recipe making it for the 4th time

    Reply
  9. Sandra says:

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

    Reply
  10. Karl says:

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

    Reply