Kidney Bean Curry

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One of our best veggie curries!


3 minutes

Prep time

10 minutes

Cook time

374 cal.

Per serving


Stovetop, Pot (small), Colander, Knife


Basmati rice

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

View nutritional information

Energy374 cal.
Fat19 g
Carbohydrates35 g
Protein11 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Kidney Bean Curry" contains 374 Energy, 19 g of Fat, 35 g of Carbohydrates, 11 g of Protein, 9 g of Fiber.

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Kidney Bean Curry
Very easy