Kidney Bean Curry

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One of our best veggie curries!


3 minutes

Prep time

10 minutes

Cook time

527 cal.

Per serving


Stovetop, Pot (small), Colander


Rice (white, long-grain)

Step 1

Cook the rice according to the package instructions.

Onion (red)

Step 2

Peel & thinly slice the onion.

Onion (red)

Step 3

Heat a drizzle of oil in a pot over medium heat. Add the onion. Sauté for 2 min.

Cumin (ground)
Curry powder

Step 4

Add the cumin & curry. Cook, stirring.

Coconut milk
Tomato sauce

Step 5

Add the coconut milk, tomatoes & 0.25 cup of water (per person). Season with salt & pepper. Reduce the heat to low, cover & simmer for 5 min.

Kidney beans (canned)

Step 6

Add the drained kidney beans.

Step 7

Cover & simmer for another 3 min.

Cilantro (fresh)

Step 8

Serve the fragrant curry over the rice. Garnish with cilantro & a drizzle of oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy527 cal.
Fat19 g
Carbohydrates69 g
Protein14 g
Fiber11 g

On average, one serving of the recipe "Kidney Bean Curry" contains 527 Energy, 19 g of Fat, 69 g of Carbohydrates, 14 g of Protein, 11 g of Fiber.

Kidney Bean Curry
Very easy