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–+ servings
Kidney bean curry in a white bowl.
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4.55 from 178 ratings

Coconut Kidney Bean Curry (15 Minute Recipe)

This is the curry you’ll make once and then keep stocked in your mental recipe Rolodex for every “what’s for dinner?” panic. Tested, foolproof, and way faster than takeout.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dishes, Soups
Cuisine: Indian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: bean curry, coconut curry, curry
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 3 servings
Author: Sarah Bond

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.
    Onion and ginger in a pan.
  • 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.
    Making kidney bean curry.
  • Serve: Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.
    A plate of white rice served with creamy kidney bean curry, garnished with cilantro, alongside a spoon and a piece of flatbread for the perfect kidney bean curry meal.

Video

Notes

Storage: This curry is great for meal prep! You can store it with rice in personal-sized airtight containers in the fridge for up to 5 days. Just reheat it all together! You may need a splash of water when reheating as the kidney beans tend to thicken when cooled.
To freeze it: You can also freeze the curry for up to 2 months. Let thaw in the fridge overnight before reheating for the best texture.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 34.8g | Protein: 10.8g | Fat: 23.4g | Cholesterol: 0mg | Sodium: 1063mg | Fiber: 10.2g | Sugar: 9.1g | Iron: 3mg
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