Coconut Kidney Bean Curry (15 Minute Recipe)

Name: Coconut Kidney Bean Curry (15 Minute Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 1 Tbsp vegetable oil; 1 medium white onion; 2 cloves garlic; 2 Tbsp fresh grated ginger; 1 Tbsp garam masala; 1 oz can crushed tomatoes; 1 oz can coconut milk; 1 oz can Kidney Beans; 2 tsp soy sauce; ½ tsp salt; To serve: white rice, cilantro, crushed red pepper flakes, lime juice

User Reviews

4.6

474 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
3 servings
Calories
386 kcal
Course
Main Course, Soup
Cuisine
Indian

Coconut Kidney Bean Curry (15 Minute Recipe)

Soren Barrett

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With nearly 150 5-star reviews, this top-rated coconut kidney bean curry is the perfect 15-minute dinner for when you are just not quite sure what to make.

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Ingredients

Servings

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 oz can crushed tomatoes 425 g
1 oz can coconut milk 400 g
1 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

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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

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 Information

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Serving 1serving Calories 386kcal (19%) Carbohydrates 34.8g (12%) Protein 10.8g (22%) Fat 23.4g (36%) Cholesterol 0mg (0%) Sodium 1063mg (44%) Fiber 10.2g (41%) Sugar 9.1g (18%) Iron 3mg (17%)