Coconut Kidney Bean Curry (15 Minute Recipe)
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 servings
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Calories
386 kcal
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Course
Main Course, Soup
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Cuisine
Indian
Coconut Kidney Bean Curry (15 Minute Recipe)
Description
The Coconut Kidney Bean Curry combines sautéed aromatics—onion, garlic, and fresh ginger—with fragrant garam masala. Crushed tomatoes and coconut milk enrich the curry with slight acidity and creaminess, while canned kidney beans provide a hearty protein base. Soy sauce adds a subtle umami seasoning, and the curry simmers gently to meld the flavors.
The final dish has a creamy texture from the coconut milk balanced by the acidity of tomatoes and brightness of lime juice added upon serving. The tender cooked beans contribute a substantial mouthfeel without overpowering the spices.
Served over warm white rice, the curry makes a satisfying vegetarian main. Garnishes like fresh cilantro and crushed red pepper add herbal and mildly spicy notes.
This curry stores well when refrigerated for up to five days, making it suitable for meal prep. It can also be frozen for up to two months, though stirring in a small amount of water during reheating helps maintain a saucy consistency.
Ingredients
- 1 Tbsp vegetable oil 15 mL
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 Tbsp ginger fresh grated
- 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
- white rice to serve, lime juice
- cilantro
- crushed red pepper
- lime
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
- Store curry with rice in airtight containers in the fridge for up to 5 days; reheat together with added water if needed.
- Freeze curry for up to 2 months; thaw overnight in the fridge before reheating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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