Kidney Bean Curry

I hydrated a batch of kidney beans and sought out several recipes to use to make each recipe tasty and distinct.

I read several curry recipes and combined portions of each into this recipe. Each time I make it, I probably will interchange a few veggies.

This recipe can be done in 20-30 minutes. A tip for speed... start boiling water for your rice as you start cutting the vegetables. 


Olive Oil ... just enough to saute the aromatics

1/2 white onion (diced)

4 cloves of garlic (crushed and diced)

1 inch of fresh ginger root (diced)

1 TBSP garam masala (or make you own mix 1 part cumin + 1/4 part allspice)

2 cups kidney beans

1 can coconut milk

crushed red pepper at serving if you wish to add heat


  • Add 2 cups of vegetables...I added red pepper and broccoli for color.

  • Use chickpeas or tofu instead of kidney beans 


  • Sautee onion, garlic, and ginger in olive oil

  • Add vegetables after a few minutes

  • Once onions are translucent, add the spices and stir

  • Add the kidney beans and coconut milk

  • Let boil

  • Stir, reduce heat, and cover

  •  Let flavors combine and liquid reduce a bit. 

Serve over a bed of rice

Add in as much or as little sauce as you like in each bowl ... make it your own!

0 Komentar untuk "Kidney Bean Curry"

Back To Top