Dairy-Free Kidney Beans Curry
Savor the comforting flavors of this *Dairy-Free Kidney Beans Curry*, a wholesome and plant-based dish that’s perfect for weeknight dinners or meal prep! Packed with protein-rich kidney beans and aromatic spices like cumin, turmeric, and garam masala, this curry is simmered to perfection in creamy coconut milk for a luscious, dairy-free twist. A touch of fresh lemon juice and cilantro adds brightness to this flavorful recipe, while the vibrant tomato base brings a rich depth of flavor. Simple yet satisfying, this curry pairs beautifully with fluffy basmati rice or warm naan bread, making it a versatile dish for anyone seeking vegan, gluten-free, or dairy-free meal options. Whether you’re a curry enthusiast or exploring new global flavors, this kidney beans curry offers a delightful fusion of taste and nourishment in less than 90 minutes!
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Recipe Information
Ingredients
- 1 cup Dried kidney beans
- 3 cups Water
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 2 cups Tomatoes, diced
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse and soak the dried kidney beans in water overnight or for at least 8 hours.
Drain and rinse the beans. Add them to a large pot with 3 cups of fresh water.
Bring to a boil, then reduce the heat to a simmer and cook the beans for 45 minutes, or until tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions and cook until they become translucent, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute until aromatic.
Add the ground coriander, turmeric, garam masala, and cayenne pepper, stirring well to coat the onions and releasing their flavors.
Pour in the diced tomatoes, cook for about 5 minutes until they soften and the mixture thickens slightly.
Add the cooked kidney beans to the skillet, stirring to combine with the tomato mixture.
Pour in the coconut milk, season with salt and black pepper, and stir well.
Bring the mixture to a gentle simmer and let it cook for another 10 minutes, allowing the flavors to meld together.
Taste and adjust seasoning as necessary.
Remove from heat and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice or your favorite bread.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 42.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4864 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
