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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 is a good recipe because you can make it your own. I made it with lots of butter and cream cheese, because I was too lazy to get the step stool out to grab a can of coconut milk. I added curry (about 3 tablespoons), and added more garam marsala (about 2-3 tablespoons) and cumin (about 2 tablespoons). I did double to 2 cans of red beans (rinsed), and used a tomato-based okra and corn medley. I added extra garlic and doubled up by using powdered garlic in addition to the fresh. I think the other way would have been too bland and stewy tomatoes for my taste.
It wasn’t bad, but needed more spicing. I added a little turmeric, some smoked paprika and some curry powder. If I’d had any cumin that would also have been a good addition.
This was very good, bright and simple in flavor and so easy to make. Enjoyed this and will make again, thank you!
Love hearing that, thanks for trying it!
Yummy! So easy to make too
Love hearing that, thanks for trying it!
Really good! I made my own spice blend & doubled the garlic. Next time I’ll double the beans and add some carrot
Thanks for the sweet review, happy cooking!
Sorry but this was absolutely disgusting and I had to throw most of it out. Who is actually writing these comments to give it this high rating? Gross gross gross.
Sorry to hear it wasn’t your jam, Crystal!
I’d give this ten stars if I could! It’s going to be on heavy rotation for a loooong time!
Nothing better than hearing this, thank you!
Great quick and easy curry recipe! I added spinach and did a quick immersion blender hit to thicken the gravy.
Thanks for cooking with me, can’t wait for you to try more!
Yummy. Followed recipe but doubled the red beans and added a little more garlic and salt. Easy peasy!
Thanks for making it and sharing!
I recently had my pancreas removed and now am diabetic. What is considered a serving size on all your recipes? A cup? And do the calculations include your toppings or base ie. rice or tortillas strips?
This recipe serves 3 (ie a third of the whole batch). Toppings and garnishes are not included in the nutrition info 🙂