Recipe details
Dinner
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Red Kidney Bean Curry
1h
6 servings
Cook this dish
This hearty and flavorful Red Kidney Bean Curry is a comforting vegan dish that combines tender kidney beans with aromatic spices and creamy coconut milk. Bursting with protein and fiber, this satisfying curry is perfect served over steaming rice for a nutritious and delicious meal that's easy to prepare and packed with flavor.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
Rinse and drain the beans
Rinse the canned red kidney beans under cold water and drain well.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Add spices and tomatoes
Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.
Add beans, coconut milk, and broth
Add the drained red kidney beans, coconut milk, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 30-35 minutes or until the beans are tender and the flavors have melded.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Red Kidney Bean Curry hot over rice, garnished with chopped cilantro.
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