Red Kidney Bean and Coconut Milk Curry, also known as maharage ya nazi, is a delicious recipe of East African and Indian cuisines. Buttery soft red kidney beans are simmered in a spiced tomato and coconut milk gravy.
Maharage ya Nazi, a rich and flavourful East African dish, is a red kidney bean coconut milk curry that combines tender beans with creamy coconut milk, aromatic spices, and tomatoes.
This comforting dish is popular in countries like Tanzania and Kenya, often served with rice, chapati, or ugali.
Kidney beans are also widely enjoyed in Indian cuisine, especially in rajma masala, red kidney bean and sweetcorn curry or corn and rajma pulao.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red Kidney Beans (canned or dried) - known as maharage or maharagwe in Swahili. I cooked/boiled kidney beans in the Instant Pot at home.
- Coconut Milk - light or full fat both work.
- Onion, ginger and garlic finely chopped.
- Spice mix - red chilli powder, turmeric, ground cumin and coriander and curry powder
- Tomatoes - crushed or use passata.
- Oil
How to make Red Kidney Bean and Coconut Curry Step by Step and Recipe Pictures
To simplify there is cups and tablespoons measurements as well as a metric to this recipe.
1. Heat oil in a pan.
2. Saute roughly chopped onion for 3-4 minutes.
3. Add ginger-garlic paste or puree, mix and cook another minute or so.
4. Add thick tomato paste and mix.
5. Mix in the tomato puree and cook until little oil is visible to the surface.
6. Add spices powders and mix well and cook.
7. You may add a couple of spoons of water while cooking the masala.
8. Tip in the red kidney beans.
9. Mix and add water.
10. Cover and cook for 4-5 minutes.
11. Mix well.
12. Season with the salt and mix.
13. Pour coconut milk and stir.
14. bring it to a gentle boil and simmer.
15. Turn off the heat and mix.
16. Serve hot.
Serving Suggestions
Serve red kidney bean coconut curry as you would any curry.
It goes well with flatbreads like Gujarati rotli or plain paratha.
Rice such as plain basmati rice or jeera rice works too.
I like to complete the meal with either Indian onion salad or kachumber salad.
Storage
This curry will stay fresh in the fridge for up to 5 days.
If tinned red kidney beans are used then do not freeze.
However, if you have used dried red kidney beans then you can easily freeze in freezer-friendly Tupperware.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
RED KIDNEY BEAN AND COCONUT CURRY
Ingredients
- 2 cup red kidney beans
- 2 tablespoon oil
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste puree
- 1 teaspoon tomato paste thick
- ¼ cup tomato puree 60ml
- 1 teaspoon chilli powder red
- ½ teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon curry powder
- ½ cup coconut milk
- salt to taste
Instructions
- Heat oil in a heavy based pan.
- Add chopped onion and sauté until light brown.
- Add ginger garlic paste and fry the mixture further for a couple of minutes on medium heat.
- Tip in thick tomato paste and purée, mix well and cook 3-4 minutes or until oil separates from the mixture.
- Now add all the spices and cook the masala.
- Add 2 tbsp. water and cook another minute or so.
- Add kidney beans and ¼ cup water.
- Mix well and cover the pan with the lid and cook for 4-5 minutes.
- Add salt and coconut milk.
- Bring it to boil and simmer 2 minutes.
- Turn off the heat.
- Garnish it with parsley/coriander and serve with rice or roti.
Video
Notes
If fresh tomatoes available, crush it and use instead of canned ones.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2020.
Pam Hickey says
This was really good. We ate it with Fufu . Great flavors. I used canned beans which cut down the cooking time.
Hayley Dhanecha says
Hi Pam, thank you so much for your comment. I'm glad to read that you liked the flavours - great idea to serve with fufu.
Hayley x