Kidney Bean Coconut Curry – Indian Kidney Beans Curry
This kidney bean coconut curry is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices and creamy coconut cream. This simple, easy and effortless recipe can be made with canned or precooked kidney beans and can be prepared in less than 15 minutes. Serve it over steamed rice or with some crusty fresh baguette.
Kidney Bean Coconut Curry aka Indian Kidney Beans Curry, Kidney Bean Recipes
How did you celebrate Valentine’s Day yesterday? Ziv and me went out for breakfast to a new restaurant, was nice. But it’s really wasn’t specific to Valentine’s Day per say. As a couple we often spend mornings together by going out for breakfast rather than dinner. Dinner become really cumbersome for us because we have to find a baby sitter for the kids and not all of them are comfortable baby sitting a child with special needs. But both the kids are in school in the morning which makes going for breakfast a lot more simple and easy for us. Every two or three weeks we go out for breakfast, spend the morning together. So this was no different and confirms to my belief that “if you spend your life with the right person, Valentine’s Day is just another day!’ Don’t you agree?
Recently I’ve been trying to add more lentils, legumes, beans and such in our diet and the kids seam to really warm up to kidney beans nicely. They love this kidney bean coconut curry which is creamy and mildly spiced with a sprinkle of fresh herbs. Aadi loves it over steamed white rice and Ziv loves it with his crusty baguette bread.
Kidney Bean Coconut Curry, Kidney Beans Curry Indian. Easy Kidney Beans Curry
Did you know that the kidney bean is the most popular among all beans?
Well, they are not just popular but also very nutritious and one of the world’s healthiest foods weather you eat them out of a can or bulk bin which is one of the reasons I try so hard to get my kids into the habit of eating them often. Not to mention Ziv has issues with high cholesterol and kidney bean is a good source of cholesterol lowering fiber for him. So I make things like my Kidney Bean Patties or add kidney bean to salads. This curry is the most favored in our home and often eaten like soup for dinner with crusty bread to soak up all that creamy sauce.
As a kid I grew up eating lots of beans, lentils and such dry produce; not because they were healthy but because they were most affordable for my mom. As a single mom she really struggled with work and home both financially and time. Buying meat often or expensive grocery was not always a luxury. Back then she didn’t buy canned goods either so it was the plain and simple method of soak the beans over night and then cook them in the morning. Planning was key for mom back in those days. We on the other today, are so lucky now that we have so many option of canned, frozen or fresh. Right?
Video – Kidney Bean Coconut Curry (Indian Kidney Beans Curry)
Let’s talk ingredients and Substitutes for this Kidney Bean Curry (save/pin for later)
- Kidney bean – You can use canned kidney bean. I used dried kidney beans that were cooked in a slow cooker over night without any soaking time required. This is so efficient and effective because, it’s so much more cheaper. I buy a big batch of kidney beans – rinse them and ddd 4 times the amount of water. Set the slow cooker on low for a good 8 to 10 hours or until they are soft and tender.
- Coconut Cream – Cream or coconut milk both work for this curry and of course use fresh coconut when if it’s available. Canned coconut become easy to have on hand. The thickness of the curry will depend on the coconut cream or milk you use.
- Curry Powder – We’ve had long discussion about curry powder, how to choose curry powder and homemade curry powder in the previous post so to keep it shot I’ll just say – buy the one that you like.
- Paprika – I love adding smoked sweet paprika in addition to curry powder because I love when a curry has a deep rich color that says come eat me. If you like spicy food go ahead and switch this to hot paprika or even try cayenne for a more spicy curry. I have to keep it mild because my kids can’t handle too spicy.
- Fresh herbs – A must have in all curries – these are only used as garnish but also as flavor. Wit Indian food cilantro is the way to go. I love cilantro but I know some of you hate cilantro so parsley is always an option. Don’t worry I won’t tell anyone that you use parsley instead of Cilantro.
Kidney Bean Coconut Curry, Kidney Beans Curry Indian. Easy Kidney Beans Curry
Recipe – Kidney Bean Coconut Curry – Indian Kidney Beans Curry (Save/Pin)
Tools
Ingredients
- Kidney Bean – 1 Can (16 oz or 2 cups)
- Onion – 1 large (1 cup chopped)
- Garlic – 1 tbsp minced
- Ginger – 1 tbsp grated
- Tomatoes – 1 cup chopped
- Cooking Oil – 2 tbsp
- Curry Powder – 3 tbsp
- Sweet Paprika – 1 tbsp
- Coconut Cream – 1/2 cup
- Lemon Juice – 2 tbsp
- Herbs – 1/2 cup Parsley or cilantro chopped
- Salt- 1 tsp for to taste
- Pepper – 1 tsp or to taste
Method
- Saute chopped onions in oil until translucent – about 3 minutes
- Add garlic and ginger – cook for a minute more.
- Then add curry powder, paprika and tomatoes – combine well on medium low heat
- Use a splash of water (3 tbsp) to cook the spices until fragrant – about 3 minutes.
- Then add the canned or cooked kidney bean
- Followed by the coconut cream
- Season with salt and pepper – stir well to combine
- Let come to a boil and simmer for two minutes more.
- Add Cilantro and lemon juice.
- Taste and adjust seasoning
- Serve over steamed white rice or some crusty bread.
- Enjoy!
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Kidney Bean Coconut Curry – Indian Kidney Beans Curry
Kidney Bean Coconut Curry - Indian Kidney Beans Curry
Prep
Cook
Total
Yield 4 servings
This kidney bean coconut curry is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices and creamy coconut cream. This simple, easy and effortless recipe can be made with canned or precooked kidney beans and can be prepared in less than 15 minutes. Serve it over steamed rice or with some crusty fresh baguette.
Ingredients
- Kidney Bean - 1 Can (16 oz or 2 cups)
- Onion - 1 large (1 cup chopped)
- Garlic - 1 tbsp minced
- Ginger - 1 tbsp grated
- Tomatoes - 1 cup chopped
- Cooking Oil - 2 tbsp
- Curry Powder - 3 tbsp
- Sweet Paprika - 1 tbsp
- Coconut Cream - 1/2 cup
- Lemon Juice - 2 tbsp
- Herbs - 1/2 cup Parsley or cilantro chopped
- Salt- 1 tsp for to taste
- Pepper - 1 tsp or to taste
Instructions
- Kidney Bean - 1 Can (16 oz or 2 cups)
- Onion - 1 large (1 cup chopped)
- Garlic - 1 tbsp minced
- Ginger - 1 tbsp grated
- Tomatoes - 1 cup chopped
- Cooking Oil - 2 tbsp
- Curry Powder - 3 tbsp
- Sweet Paprika - 1 tbsp
- Coconut Cream - 1/2 cup
- Lemon Juice - 2 tbsp
- Herbs - 1/2 cup Parsley or cilantro chopped
- Salt- 1 tsp for to taste
- Pepper - 1 tsp or to taste
Method
- Saute chopped onions in oil until translucent - about 3 minutes
- Add garlic and ginger - cook for a minute more.
- Then add curry powder, paprika and tomatoes - combine well on medium low heat
- Use a splash of water (3 tbsp) to cook the spices until fragrant - about 3 minutes.
- Then add the canned or cooked kidney bean
- Followed by the coconut cream
- Season with salt and pepper - stir well to combine
- Let come to a boil and simmer for two minutes more.
- Add Cilantro and lemon juice.
- Taste and adjust seasoning
- Serve over steamed white rice or some crusty bread.
- Enjoy!
Courses Lunch, Dinner
Cuisine Indian
Nutrition Facts
Serving Size 139 grams
Amount Per Serving | ||
|---|---|---|
Calories 211 | ||
% Daily Value | ||
Total Fat 18 g | 28% | |
Saturated Fat 10 g | 50% | |
Unsaturated Fat 2 g | ||
Sodium 594 mg | 25% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 5 g | 20% | |
Sugars 3 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Made this last week and it was gone in one sitting. We loved it to the last lick. So easy to make too! Thanks for sharing.
Thank you Micheal. So happy to hear that you had success with this recipe and enjoyed it too. Thank you so much for coming back to write this feedback. Appreciate it so much.
That sounds amazing – I love the addition of kidney beans to this. I usually use chickpeas but don’t always have them on hand.
Thank you Muchelle. I do love kidney beans, but chick peas would work just as well. not just healthy but delish too.
This looks so good. Perfect winter warming food and so fast to make after work. I’ll be making a double batch and whizzing the leftovers into a soup for the next day.
Really fast to make Helen and definitely comfort food. Thanks
I didn’t know that kidney beans were the most popular bean, but they’re definitely the most popular in my house. I had no idea a curry could be so quick to make, only 15 minutes! Now my biggest decision will be whether to serve it over rice or bread.
Thank you Dennis. Yes it is indeed so easy to make and possible in 15 minutes if you use canned kidney beans. I love this with both crusty bread or rice.
That sounds like such a great dish. The ingredients are so flavorful and we do like our beans. We don’t eat enough of them, though. I really would like to try this curry. The coconut milk in it fascinates me. And we’re pretty much like you and your Hubby. We don’t like to go out in the evenings. Instead we do lunches. I’m going to have to make some flatbread to dunk in the curry.
Thank you Marisa. Flat bread or crusty bread would work a treat in this recipe. I love Indian flavors in beans and this one is really delish. You must try you will love it.
That sounds like a wonderful Valentine’s Day with your honey! I personally am not much of a night person so I think a breakfast date would be much better for us. Will have to try it! I’m also jealous that your kids will eat curry. Mine won’t, but my husband and I still do and love it very much. Can’t wait to try this !
Thanks Denise. My kids LOVE curry they love eat all types of curry! They are not fond of beans except in curry form. Yeah I have come to love breakfast dates more than dinner dates now a days.
We love curry. Such depth of flavour. Perfect for chilly weather!We’ve never tried kidney beans though. Can’t wait to try. PS: love the video too!
Definitely lots of depth of flavor in curry and comfort food. Kidney beans work great. Thanks Jolina
We love curry here. The addition of kidney beans certainly makes this a hearty, meat free version. Perfect comfort food….especially in this chilly weather we are having in Canada. Easy and delicious….nothing better than that for a quick dinner any night of the week.
Absolutely Gloria. Sure is comfort food ! We love it here on cold winter days too!
I love curry!! All types are great in my book but I especially love a good coconut curry! I love the little pans your delicious curry is in!! I can’t wait to make your dish and hubby will be happy when I do as he is a kidney bean fanatic! Beautiful photos Veena!
Thank you so much Elaine. I love those little dishes too. Coconut curry is always one of my favorite..! I can eat it every day. Thanks!
Your curry looks so delicious and easy enough to make, will try your recipe next time I make a curry dish!
Thanks Patty. Yes, it is really very easy to make and definitely delish!!
Yum!! I’m loving all the ingredients you used in this curry. Need to put this one on my to do list.
Thanks Stephanie. Yes it’s all simple easy ingredients. You will love this one.
Ooh! This looks delish! I have all these ingredients, so I am pinning this for dinner tonight!
Thanks Emily. I think you will love this. It sure is simple, easy and delish
This looks like a wonderful new curry recipe to try!
Thanks Sandi. Let me know what you think if you try.