Coconut Kidney Bean Curry

Preparation time 10 min
Cooking time 15 min
This recipe keeps for 4 days

Ingredients (2 servings)


  • 1 tbsp Grapeseed oil (any cooking oil)
  • 1 medium Red onion
  • 2 clove Garlic, raw
  • 2 tbsp Ginger root, raw
  • 1 tbsp Curry powder (garam masala)
  • 400 g Diced tomatoes, canned
  • 1 cup Coconut milk, canned (full fat)
  • 2 cup Red kidney beans, boiled, with salt (drained)
  • 1 tsp Soy sauce
  • 1/2 tsp Salt

To serve

  • 1/2 cup Brown rice, uncooked

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  1. Prepare the rice
    Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
    Option 2 - Pressure cook at High Pressure for 20 minutes and natural release the steam.
  2. In a deep pot (dutch oven works lovely) heat the cooking oil over medium-high heat.
  3. Add the chopped onion, minced garlic, grated ginger and garam masala. Sauté for 3 to 5 minutes.
  4. Add the tomatoes, coconut milk, kidney beans, salt and soy sauce. Bring to a gentle simmer and cook for 10 minutes to let the flavors blend together.
  5. Serve on top of rice. Enjoy!
  6. How to store
    Store leftovers in the refrigerator for up to 4 days.

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One serving contains 761 calories, 24 grams of protein, 35 grams of fat, and 96 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.