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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!
Found ingredients but can’t find curry pwd
Hi Cheryl! It should be in the spice section of most grocery stores 🙂
I like a lot this recipe.
Definitely a keeper recipe. Quick to make, reasonable cost and tasty too.
Thank you for this easy recipe! I really need quick meal ideas with a toddler and this is one of them! I love the taste and flexibility. I added pumpkin and tofu too!
Super easy and a great flavour.
Ok flavor, but not our favorite curry recipe. Needed more spices. Our toddler liked it though
Sadly, I was quite underwhelmed by this recipe, although I did appreciate its simplicity. Made as directed, it was quite flavorless. Due to my disappointment in the initial flavor, I ended up adding curry powder, turmeric, and extra soy sauce… I also added an extra can of kidney beans after making it as directed because it was extremely soupy…Even after modifications/additions, I was quite let down by the end result. I also needed to add quite a bit of salt to it as I was eating it, despite having added the salt required by the recipe (and having added the extra soy sauce, which has salt). It’s not terrible, but it is quite bland and will disappoint if you’re looking for a flavorful dish!
This was excellent. I don’t feel the lime is optional. Think it made the recipe!
So easy A+
So happy to hear that you loved it, Aj! 😀
Is there curry in this recipe, or should it be added? I wl try this tomorrow!! Sounds like an easy Sunday meal!
The garam masala is bringing the curry flavor! 🙂
This turned out to be one of the most tasteless and disappointing recipes I have tried in recent times. I was excited to make a quick and flavorful meal but this was everything but that. The taste was bland despite adding a lot more spices to compensate. The texture was soupy despite letting it cook for longer. A total disappointment.