Kidney beans curry is very common in African cuisine as well as in many other parts of the world.  Kidney beans are not only cheap, but they are readily available too.  They are also an ideal meat option for vegans.  They are rich in protein, potassium, iron, magnesium and dietary fiber.

 

Making kidney beans curry from scratch is fantastic, and I suggest you do so if you have the time.  But when looking for that quick solution, this is the recipe you need.  As a working mum, this is my go-to recipe when I cannot make it from scratch. This kidney beans curry recipe cuts down my cooking time by more than 1 hour, but it is equally delicious and nutritious.

 

 

kidney beans curry

 

This kidney beans curry is cooked in a simple onion, garlic and tomato sauce. I season it with coriander, paprika and a dash of chili pepper for a slight kick. Then, I crown it with the creaminess of coconut milk, making it perfect on a bed of rice.

 

If you love a good home cooked meal but don’t have much time to spend in the kitchen, then, this kidney beans curry recipe is for you.  This recipe gives a quick fix because it requires canned beans.  What are you waiting for?  Try it today.  It is perfect for under 30-minute meal

 

The most common accompaniment of beans in my home is plain coconut rice and chapati.  Pair it with any other dish of your choice.

 

 

kidney beans curry

 

Notes:

Drain the kidney beans for a less soupy curry.

Kidney Beans Curry Recipe (Quick Fix)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

If you love a good home cooked meal but don't have much time to spend in the kitchen, then, this kidney beans curry recipe is for you.  This recipe gives a quick fix because it requires canned beans.  It is perfect for under 30-minute meal.  

Course: Main Course
Cuisine: African, Indian
Servings: 6 people
Author: Jayne Rain
Ingredients
  • 5 cans kidney beans (drained)
  • 1 can chopped tomatoes
  • 200 ml coconut milk
  • 2 medium onions (finely chopped)
  • 4 tbsp olive oil
  • 5 cloves garlic (minced)
  • 1 bay leaf
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 1/2 tsp paprika powder
  • 1/2 tsp bouillon powder
  • 1/4 tsp chili powder (optional)
  • 1 tsp coriander powder
Instructions
  1. Place a large saucepan, on medium heat. Add the oil and onion and fry till lightly brown.


  2. Follow by adding the garlic and bay leaf and continue cooking for 30 seconds.


  3. Add curry powder, black pepper, chili powder, paprika powder, salt and bouillon powder and cook for a few seconds.


  4. At this point, add the tomatoes and stir well. Reduce the heat to medium-low.


  5. Cover the pot and simmer for about 6 minutes till the tomatoes are well cooked. Don’t forget to stir occasionally.


  6. Bring the heat to medium and add the coconut milk and the kidney beans. Stir well.


  7. Once the pot comes to a boil, turn the heat to low and let simmer for 15 to 20 minutes stirring occasionally.


  8. Throw in the coriander leaves, adjust the seasoning to your taste and stir.


  9. Serve.

Recipe Notes

Drain the kidney beans for a less soupy curry.

 

What do you think about this Kidney Beans Curry recipe?  Have you tried it out? Meet me in the comment section below and share your thoughts.  I would love to hear from you.

 

If you love this recipe, you might also like my Mung Beans Curry Recipe.

 

 

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