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Red Kidney Bean Curry

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1h

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6 servings

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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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1
Prepare the vegetables

Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

2
Rinse and drain the beans

Rinse the canned red kidney beans under cold water and drain well.

3
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.

4
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.

5
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.

6
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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