Kidney Bean Curry
Kidney bean curry is one of the most popular dishes in India, and with good reason – the flavorful sauce, lively spices, and chewy beans make for a delectable combination. Not only is this dish nutritious and packed with protein but it also gets done in less than 20 minutes!
Growing up, legumes and lentils were a staple in our home. At least once a week, my mom would cook up a pot of comforting, flavor-packed goodness—sometimes lentils, sometimes chickpeas, and often, kidney beans. It was simple, nourishing, and always satisfying. Back then, I didn’t think much about it—it was just another homemade meal. But now, every time I make this kidney bean curry, I’m transported right back to those childhood days.
This recipe is my take on those childhood flavors—quick, easy, and perfect for busy days. I use canned or pre-cooked kidney beans to keep things simple. Everything comes together in one pan: onions, garlic, and ginger for a flavorful base, tomatoes for richness, and a blend of curry powder and garam masala to bring warmth and depth.
Why you’ll love this recipe
- Quick and Easy – Ready in less than 30 minutes with canned or pre-cooked kidney beans.
- Rich and Flavorful – Warm Indian spices and coconut cream create a rich and satisfying curry.
- Made with Pantry Staples – No fancy ingredients needed—just simple everyday ingredients.
- Great for Meal Prep – Leftovers keep well and taste even better the next day.
Ingredients and substitutes
- Kidney Beans – Use canned or pre-cooked beans for convenience. Substitute with chickpeas, black beans, or lentils if needed.
- Onion, Garlic, & Ginger – These add depth and aroma. If you’re out, try shallots, garlic powder, or ginger paste as alternatives.
- Tomatoes – Fresh or canned tomatoes work. If you don’t have them, use tomato paste + water or blended roasted red peppers.
- Curry Powder & Garam Masala – Essential for flavor! If you don’t have garam masala, try a mix of cumin, coriander, cardamom, and cinnamon.
Step-by-step: Kidney bean curry
- Heat some oil over medium-high heat in a large pot or Dutch oven. Once the oil is hot, add diced onions, cinnamon, and a bay leaf. Add the garlic and sauté it until the onions turn translucent and the garlic becomes aromatic, filling your kitchen with an irresistible fragrance.
- Now, it’s time to add the tomatoes with a bit of water. Saute until it becomes soft and mushy.
- Next, it’s time to add the spices to transform your kidney beans into a flavorful curry. Sprinkle in the curry powder, paprika, and garam masala. Stir the spices into the onion and garlic mixture, allowing them to bloom and release their aromas.
- Once the spices have melded together, it’s time to add the star ingredient – the kidney beans. Pour in your kidney beans and give everything a good stir, ensuring that the beans are well coated with the fragrant spice mixture.
- Finally, let’s not forget the essential liquid element to bring the entire curry together. While the recipe calls for vegetable broth, you can easily swap it with broth or water. The key is to have enough liquid to create a luscious sauce that coats the beans and infuses them with all the delightful flavors.
- Add the chopped cilantro and simmer the curry for 10 to 15 minutes until wonderfully fragrant.
- Finally, add the lemon juice and season with salt and pepper. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.
Storage
- Refrigerate – Store leftover kidney bean curry in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better the next day.
- Freeze – Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat – Warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of water or broth if the curry has thickened too much during storage.
What to Serve with Kidney Bean Curry
This comforting curry pairs beautifully with a variety of sides. Here are some of my favorites:
- Chapati or Roti – Soft whole wheat flatbread that’s perfect for scooping up the rich, creamy sauce.
- Basmati Rice – The classic pairing that lets the warm spices shine.
- Cauliflower Rice – A lighter, low-carb option that still makes a satisfying meal.
- Chopped Salad – A fresh, crunchy salad adds brightness and balances the richness of the curry.
- Naan Bread – Soft and fluffy naan is always a welcome addition to an Indian-inspired meal.
- Cucumber Raita – A cool yogurt side dish that complements the warm spices beautifully.
Kidney Bean Curry
This kidney bean coconut curry, also known as rajma chawal, is healthy, nutritious comfort food in a bowl. Spiced with delicate Indian spices and rich coconut cream, this is made with canned pre-cooked or frozen kidney beans in less than 15 minutes.
Ingredients
- 396 g (14 oz) Kidney Bean (1 can or 2 cups)
- 2 tbsp Cooking Oil
- 1 large Onion finely diced
- 1 Cinnamon stick
- 1 Bay leaf
- 3 large Garlic cloves finely minced
- 2 inch Fresh Ginger grated
- 1 large Tomatoes finely diced
- 3 – 4 tbsp Curry powder
- 1 tsp Sweet paprika for color – optional
- ½ tsp Garam masala
- 2 tbsp Lemon juice
- ½ cup Cilantro or Parsley (finely chopped)
- 1 cup Broth or stock
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Coconut cream for serving
Method
- Sauté – In a skillet over medium heat, sauté the onions in oil until translucent. Add the cinnamon and bay leaf, followed by the minced garlic and ginger. Sauté until fragrant.2 tbsp Cooking Oil, 1 large Onion , 1 Cinnamon stick , 1 Bay leaf, 3 large Garlic cloves, 2 inch Fresh Ginger
- Spices – Next, add the chopped tomatoes and spices, a few tablespoons of water, and sauté until fragrant, and the tomatoes become soft and mushy.1 large Tomatoes, 3 – 4 tbsp Curry powder, 1 tsp Sweet paprika, ½ tsp Garam masala
- Beans – Then add the kidney bean along with its liquid and broth. Add the chopped cilantro and simmer for 10 to 15 minutes—season with salt and pepper. Add the lemon juice and garnish with chopped cilantro.396 g Kidney Bean, 2 tbsp Lemon juice, ½ cup Cilantro or Parsley, 1 tsp Salt, ½ tsp Pepper, 1 cup Broth or stock
- Coconut – You can stir the coconut cream directly into the curry or serve it on top during serving.1/2 cup Coconut cream
Notes
- Use canned or cooked beans – Canned kidney beans make this a quick weeknight meal. If using dried beans, soak and cook them until tender before adding to the curry.
- Bloom the spices – Cooking the spices with the tomatoes for a minute or two brings out their flavor and makes a richer curry.
- Adjust the consistency – Add a little extra broth or water for a thinner curry, or simmer a few minutes longer for a thicker sauce.
- Finish with coconut cream – Stir it into the curry at the end or drizzle it over each serving for a rich and creamy finish.
- Storage – Leftovers will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Mash a few of the kidney beans with the back of a spoon to naturally thicken the sauce.
- Don’t skip the ginger and garlic—they add lots of flavor to this simple curry.
- Let the curry simmer for at least 10 minutes so the flavors have time to develop.
- Add the lemon juice just before serving to brighten all the flavors.
more vegetarian recipes
- Black Beans Curry
- Easy Bean Soup
- Mixed Bean Sprouts Curry
- Mushroom Masala
- Delicious Butternut Squash Curry Recipe
- Aloo Gobi • Sautéed Cauliflower and Potato
Frequently asked questions
This bean curry will keep in the fridge for 4 to 5 days. The flavors of kidney bean curry tend to develop and intensify over time, making it a great dish to prepare in advance. You can store the curry in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze kidney bean curry for future meals. Allow the curry to cool completely before transferring it to a freezer-safe container or bag. Make sure to leave some room for expansion. When you’re ready to enjoy it, thaw the curry in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Traditionally, this dish is always served with steamed white rice, as shown in the pictures below. This curry also goes well with Indian bread, such as chapati or naan. Our family’s favorite is garlic butter naan or vegetable pilaf. And when I’m looking for a low-carb option, I eat cauliflower rice. Since the no-fuss cauliflower rice works great for me in place of steamed rice. My kids also love the turmeric cauliflower rice or my mustard dill cauliflower rice.
more curry recipes
- Easy Peasy Curry Lentils
- Lentil Chicken Curry Recipe
- Quick and Easy Shrimp Curry
- Indian Spiced Potatoes
- Chicken Curry with Curry Powder
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Delicious!
how much vegetable broth?
1 cup both or stock please.
Loved it! I added chick peas and I had left over Turkey that I added as well. Very tasty and great on a cold winter day.
Thank you, Linda
would it be possible to saute the veggies in ghee?
Yes, of course. Very delicious too
Does adding peppers, zucchini, or eggplant ruin the integrity of the dish? Would you just add them when you sauté the onions? We are trying to go vegetarian for my husband and I’m hoping to adapt a bunch of your chicken recipes to chickpea, lentil, or black/kidney bean recipes.
Sherstin, you can use this as a base for any vegetable. I make this with chopped eggplant or mixed veggies, sometimes sweet potato, zucchini. My kids love this with a combination of peas and potato. It is a good base for lentils with veggies too!
I had vegetables that needed to be used up, so I added eggplant and kale. Delicious! Thank you. ?
Thank you, Yvette. Happy you enjoyed it.
This recipe was easy, and absolutely delicious! It will be a staple in my life from now on! Thank you
Thank you so much, Susan. Happy to hear that.