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.
This dish originates from the north of India. If you ever get invited to dinner by a North Indian, they probably make rajma as one of the dishes. That’s how popular and proud they are of this dish.
If you’ve been to a north Indian restaurant, this is often one of the dishes on the menu. ‘Rajma’ means kidney bean, and ‘chawal’ means rice. A north Indian classic dish called rajma chawal.
Why is this the best recipe
- Quick & Easy – This curry comes together in under 30 minutes using canned or pre-cooked kidney beans—perfect for busy weeknights! No long soaking or slow cooking required.
- Rich & Creamy with Bold Flavors – The combination of garlic, ginger, curry powder, and garam masala creates deep, aromatic flavors, while a splash of coconut milk makes it luxuriously creamy.
- Nutritious & Wholesome – Packed with plant-based protein and fiber, this curry keeps you full and satisfied. Plus, it’s naturally gluten-free and dairy-free, making it a great choice for different diets.
- Comforting & Nostalgic – It’s more than just a meal—it’s a bowl of comfort. Inspired by the home-cooked legume dishes I grew up eating, this curry brings warmth and a touch of nostalgia with every bite.
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.
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.
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
- 14 oz (396 g) 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.14 oz 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
- Soak and cook the kidney beans: If you plan to use dry kidney beans, plan in advance. Before starting the cooking process, it’s essential to soak the kidney beans overnight. This will help soften them and reduce the cooking time. Once soaked, cook the kidney beans in a pressure cooker or on the stovetop until they are tender but not mushy. Be sure to drain and rinse them thoroughly before adding them to the curry.
- Sauté the onions and garlic: A flavorful base is crucial for any curry, and sautéing onions and garlic is a great way to achieve that. Heat some oil in a pan and add finely chopped onions and minced garlic. Cook them until they turn golden brown and release their sweet aroma. This will add a depth of flavor to your kidney bean curry.
- Experiment with spices: Spices transform a bland curry into a burst of flavors. While the recipe may suggest a specific blend of spices, feel free to experiment with your own combination. Common spices used in kidney bean curry include cumin, coriander, turmeric, garam masala, and chili powder. Adjust the quantity according to your taste preferences, keeping in mind that a little can go a long way.
- Add tomatoes and other vegetables: To enhance the overall taste and texture of your kidney beans curry, we add diced tomatoes. But you can also use other vegetables like bell peppers, carrots, or spinach. The tomatoes will provide a tangy sweetness, while the vegetables will contribute added nutrition and vibrant colors to the dish. Don’t be afraid to get creative and choose vegetables that you enjoy.
- Simmer for a rich flavor: After combining all the ingredients, allow the curry to simmer on low heat. This slow-cooking process melts the flavors together, developing a rich, robust taste. The longer you simmer, the more intense the flavors will become. Just be careful not to overcook the kidney beans, as they should retain a slight bite.
Equipment you will need
Nutrition
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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.