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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!
This recipe is delicious! I didn’t have any canned tomatoes, so I subbed for fresh. This made my prep time a little longer, but I’m sure it tasted the same. I’m not usually a big fan of coconut so I’ve never tried any recipes with coconut milk. I decided to give this one a chance and I love it! It doesn’t taste like coconut but it adds a bit of sweetness that other milks don’t. I may have added a bit too much spice because mine has a lot of heat, next time I’ll go a little lighter handed with the crushed red pepper. Definitely keeping this recipe, so easy and good!
Yummmmy curry- super simple to make and delicious to eat. Thanks Sarah!
We LOVED this recipe. Its a keeper! We added some extra garam masala to deepen the flavor. We had a ripe avocado so we added chunks of avocado on top of the dish. Yum! We also had some naan in the freezer which was a perfect way to eat the curry and clean the bottom of the bowl.
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.
My entire family loved it and I will be making it again:) So simple!
Kim
Absolutely delicious. However, if I’d realized how much saturated fat was in it, I might not have made it! It’s all in that delicious coconut milk.
Coconut milk is surprisingly high in saturated fat!
I don’t know how this is curry. There is not curry at all. I made it exactly as the recipe requires and it was SO MILD, not really much flavor at all with only the garam masala as a spice.
Showing my ignorance here! How can it be curry with no curry in it?
A “curry” is just a blend of spices and ingredients, which is what we’re doing here! 😀
Wow ! Easy & loved it 👍 Thank you
Good batch cook and very cheap to make. Pair with mash potatoes ! Delicious