Kidney Bean Curry
If you are looking for a reliable vegetarian recipe, this Kidney Bean Curry is one to keep: 11 ingredients, 3 simple steps, ready in roughly under an hour. It sits firmly in the India tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 1 Tbls Vegetable Oil
- 1 Finely sliced Onion
- 2 clove Garlic
- 1 Part Ginger
- 1 Packet Coriander
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 2 tsp Garam Masala
- 400 g Tomatoes
- 400 g Kidney Beans
- To serve Basmati Rice
Method
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Tips for the best Kidney Bean Curry
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for tbls vegetable oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Kidney Bean Curry ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Kidney Bean Curry recipe medium to make?
It is rated medium: 11 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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