This post contains affiliate links.
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!
Delicious! I add a touch of honey to sweeten it up a bit and also added a can of cannellini beans
Great idea! Love hearing when folks make a recipe their own 😀 Enjoy!
This recipe is awfully blind and just had a very mild sweet flavour. I had to add lots of spices and things and cook for much longer for it to be half decent. Thanks for nothing.
Does nutrition information at the end of the recipe include the rice?
No it doesn’t!
Amazing. I’m a huge fan of one pot meals and this one is absolutely a 10/10. For super easy I’d do instant microwave rice and voila – a meal to please the fussiest of eaters and satisfy the more discerning palate.
So happy to hear you loved it, Kathy! 😀
I made this today and added a ton of spinach. Turned out fantastic! It was also very quick and easy to make. Next time I will add roasted red pepper and cauliflower. Thanks for sharing this keeper of a recipe.
it tasted sooooooooooooooooooooo good. 5 stars, totally
I’m sooooooo happy to hear it, Ashleigh!! 😀
i served to my kids and they loved too. i added chili to it and spruced it up a bit!
Hello! Am I supposed to rinse the kidney beans first?!?
Elizabeth
It doesn’t matter too much, but I usually do! 🙂
Great didn’t even like kidney beans before but very handy recipe. Thanks v much for v quick lunch and husband liked it too.
A wonderful recipe that tasted great. Mine just didn’t look inviting like yours did. I had chunked tomatoes not crushed, so I should have manually crushed them. I didn’t get your pleasing orange color. Still, it tasted great over both rice and riced cauliflower.