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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 love various curries, I love coconut ANYTHING, and really love kidney beans so I couldn’t wait to make a large pot of stew. I added only fresh tomatos, lots of carrots, spinach, extra garam marsala and extra ginger. Instead of soy I used Bragg Liquid Aminos. I did have to add more “salt” because I did not use canned tomatos and I added quite a bit of fresh veggies. I loved the recipe with the tweaks. But I cannot wait till next time. I am thinking of adding cashews. YUM!!!
Really tasty!
Added some pepper to season at the end and also I found it quite runny, so I did add in some cornflower to thicken!
Served to my two year old and 8 month old who both also enjoyed it! Defo make this again! Next time will add more veg to it too!
Thank you so much for this recipe! I absolutely loved it. I added some red chili flakes along with the garam masala just because I like some heat, salted to taste, and let it simmer for probably half an hour. Delicious. It’s a keeper.
Two cans of kidney beans would be better. It’s far too watery for just one can of kidney beans.
Love this recipe!
I used probably twice the amount of ginger (because I love it, not because I felt your recipe was lacking).
It made four portions as described. I can’t understand some of the other negative reviews. This is such an easy, tasty, and thrifty meal. I’ll definitely be making this many more times. Thank you!!
It’s really good. I made for a week, so going to put half in the fridge, half in the freezer. Is that a bad idea, will the coconut form different layers in the container?
I haven’t tried freezing this one so I can’t say for sure! I think the texture could get a little funky, between the coconut and the beans.
Very delicious and quick meal!
I added carrots because fancied veggies 🙂 oh and somehow forgot add soy sauce but curry still was delicious and I didnt need salt at all.
Thank you Sarah!
Delicious.The flavors of the coconut and spuces are lovely.Not overly spicy but enough of a taste.I added spinach in to get extra nutritiin and served with rice
Definitely will be making this again
Delicious! I used 1/2 can of coconut cream instead of milk and added shredded cabbage during the last few minutes of cooking just to have some greens and soak up the tomatoes. I thought 10 minutes was plenty of time for flavors to meld so not sure why others say it needed more time. Anyhow, so quick, easy and items I have in my pantry for a healthy guilt-fee meal.
This was delicious. I made with a dried 10-bean mix from the local market that I cooked and added instead of just kidneys. I also adjusted a little – adding some red curry paste and fish sauce (1 tsp each). The garam masala in this with the tomatoes and coconut milk are amazing. Over rice this is fantastic. Like an Indian Curry-flavored chili recipe. I really like this one and will be making it again!