Skip to Content

RED KIDNEY BEAN AND COCONUT CURRY (STEP-BY-STEP + VIDEO RECIPE)

Red Kidney Bean and Coconut Curry is a delicious fusion recipe of African and Indian cuisines. This vegan curry is mild and creamy but still flavourful. Serve with rice and Mixed Fruit and Nut raita for a complete and filling meal.
African and Indian style red kidney bean curry served with rice in a bowl.

RED KIDNEY BEAN AND COCONUT CURRY

Pantry/Food Cupboard staples meal ideas:

To answer the age-old question of “what to cook”, we always turn towards our food cupboard to look for inspiration. 

These days, stocking up on fresh vegetables isn’t easy but we can find some tins and dried lentil packets. 

We have drastically had to change the way we shop and are relying on pantry essentials now more than ever. 

It is vital that we eat nutritious food at this time but without compromising on taste.

This recipe is:

✓ Delicious and filling

✓ Vegan

✓ High in protein

✓ Packed with fibre and iron

✓ Serve as a soup with crusty bread

✓ Can be made from store cupboard ingredients

To make this Red Kidney Bean and Coconut Curry recipe you will need:

  • Red Kidney Beans (canned or dried)
  • Coconut Milk
  • Onion
  • Ginger and Garlic paste (readymade)
  • Spice mix – red chilli powder, turmeric, ground cumin and coriander and curry powder
  • Tomato paste and crushed tomato or puree
  • 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.

What can I substitute Red Kidney Beans with?

You can use white kidney beans, pinto beans or aduki beans in place of the kidney beans.

Can I use dried red kidney beans for this recipe?

Yes! Simply soak the dried red kidney beans overnight and then pressure cook before using in the recipe.

I don’t have thick tomato paste what can I use instead?

You can skip it totally and add lemon juice or amchoor powder (dried mango powder) instead.

Serving suggestions

Serve with Gujarati Rotli, or Ghee Rice or Coconut Paratha and Kachumber Salad for a filling and nutritious meal.

How to store curry?

This curry can stay fresh in the fridge for 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.

delicious red kidney bean curry served with rice in a white bowl on black backdrop.

Check out our Red Kidney Bean and Coconut Curry Video on Youtube

Red Kidney Bean recipe ideas:

Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on twitterfacebookinstagram and pinterest.

Do follow us if you can. we would love to keep in touch with you all:)

Red kidney beans and coconut curry placed in three bowls topped with finely chopped red onions

RED KIDNEY BEAN AND COCONUT CURRY

Hayley Dhanecha
Red Kidney Bean and Coconut Curry is a delicious fusion recipe of African and Indian cuisines. Comes together in less than 30 minutes with store cupboard ingredients.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, lunch
Cuisine East-African, Indian
Servings 2
Calories 306 kcal

Ingredients
 
 

  • 1 tin red kidney beans 400g with water
  • 2 tbsp. oil
  • 1 medium onion finely chopped
  • 1 tsp. ginger-garlic paste puree
  • 1 tsp. tomato paste thick
  • ¼ cup tomato puree 60ml
  • 1 tsp. chilli powder red
  • ½ tsp. turmeric powder
  • 1 tsp. cumin ground
  • 1 tsp. coriander ground
  • ½ tsp. curry powder
  • ½ cup coconut milk thick
  • 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 1/4 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 and serve with rice or roti.

Notes

Don’t have thick tomato paste? Skip it.
If fresh tomatoes available, crush it and use instead of canned ones.
We have garnished the curry with the homegrown parsley leaves, coconut milk and red chopped onion for photographic purpose.

Nutrition

Nutrition Facts
RED KIDNEY BEAN AND COCONUT CURRY
Serving Size
 
1 serving
Amount per Serving
Calories
306
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Sodium
 
86
mg
4
%
Potassium
 
530
mg
15
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1146
IU
23
%
Vitamin C
 
10
mg
12
%
Calcium
 
71
mg
7
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook
Recipe Rating