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Easy vegetarian kidney bean curry with rice.

Easy Kidney Bean Curry

This easy kidney bean curry is a simple vegan dinner made with store cupboard ingredients. You'll love this mild, family-friendly curry!
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(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 320kcal
Author: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.

Ingredients

  • 1 Tablespoon oil
  • 1 onion, finely diced
  • 1 Tablespoon tomato puree (paste)
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger puree
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 ml tin coconut milk (~ 1 1/2 cups) – I used light
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • To serve (optional): rice, naan bread, fresh coriander (cilantro)

Instructions

  • Heat the oil in a large saucepan, and add the finely diced onion. Cook over a medium-low heat for around 5 minutes, until softened but not browned.
    Finely chopped sautéed onion in a saucepan.
  • Add the tomato puree, curry powder, minced garlic, and ginger puree. Mix to combine, and cook for 2 more minutes, until fragrant.
    Diced onions, tomato paste and spices cooking in a saucepan.
  • Add the canned kidney beans and black beans, along with the coconut milk.
    Kidney beans and coconut milk with spices in a saucepan.
  • Bring to a simmer (you may need to turn up the heat a little), and allow to bubble away for at least 10-15 minutes (a bit longer is also fine!), stirring regularly, until the sauce is rich and slightly thickened, and the beans are nice and soft.
    Easy kidney bean curry cooking in a saucepan.
  • Season with salt and pepper to taste, and serve with your choice of rice or naan bread (or both), and some fresh cilantro if desired.
    Easy kidney bean curry served in a bowl with rice and cilantro.

Nutrition

Nutrition Facts
Easy Kidney Bean Curry
Amount Per Serving (1 portion)
Calories 320 Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Saturated Fat 8.3g42%
Cholesterol 0mg0%
Sodium 400mg17%
Potassium 859mg25%
Carbohydrates 39.3g13%
Fiber 9.2g37%
Sugar 4.3g5%
Protein 12.9g26%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.