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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!
Loved it! Very easy and delicious!
This recipe was SO easy and really delicious. We served it with rice and everyone approved (including our 11-month old). I didn’t have garam masala so I used a mix of cumin, cinnamon and pepper with a dash of curry powder. I also used a dark soy sauce instead (and doubled it) and it really brought out the flavor. This is going into our quick go-to recipes.
Too much garam masala (I’m from India and am very familiar with the flavour but 1tbs is too much for this curry).
I’d replace it for 1 tsp. And usually you don’t cook garam masala because it can burn quickly and render a bitter taste. I ended up following the instruction of cooking it and my curry turned too heavy on the masala and bitter. I’d suggest adding the garam masala after the coconut milk is added so it doesn’t burn and I’d add only 1 tsp instead of 1tbs.
Thanks for the tips, Acsah! 😀
Oooh how I wish I had read the replies first – especially this one. I’m sorry but it was terrible. Having invested all that time and those ingredients I couldn’t afford to abandon a meal that was terribly overwhelmed by the garam masala and ginger and, frankly, tasted nothing like any curry I’ve ever had. It was awful. So I kept adding more: water, more coconut milk, then I added 2 huge grated carrots and some mashed potato INTO the sauce to try to dilute these flavours. (I had already started with more onion (love onions) and a larger jar of tomatoes (can my own in large jars) and even a larger amount of coconut milk (didn’t want a bit left over).) I’ve managed to get it to “edible” but it will be eaten just to use it up, not because it tastes good at all. I certainly wish others better success.
Wasn’t as flavorful as I expected!
I love the sauce! I didn’t have Gara Masada so I used curry. I also added all the veggies I could in the fridge. I will definitely be making this again. Yum!
Always looking for quick & easy recipes without compromising in taste. This ticks all my boxes. I added mixed fresh curried & roasted veg to mine & have now added this to my new go-to repertoire in the kitchen. Thank you SO much!!!!
Made it – Loved it! Thank you
This mixture of 3 tins is exceedingly liquid and needs to be eaten in a bowl with spoon. The picture is very misleading!
Hi Brigid! So the photos of the recipe show a bowl and spoon? That’s the intended way to eat this delicious curry. Enjoy!
Good recipe but I had put x5 times more spices, no offence but I ALWAY DO THAT! Great taste mmmm it turn out very tick! Just what I wanted amazing. I added lime on top of mine. Thanks ❤️
Easy and delicious. Definitely making this a regular meal.