Kidney Bean Curry
Elevate your mealtime with this hearty and flavorful Kidney Bean Curry, a protein-packed vegan dish that combines tender kidney beans with a rich, aromatic tomato-based sauce. Infused with warming spices like cumin, turmeric, and garam masala, this Indian-inspired recipe delivers bold, comforting flavors in just 45 minutes. Sautéed onions, garlic, and ginger form the savory base, while chopped cilantro provides a fresh finishing touch. Perfectly paired with fluffy steamed rice, naan, or roti, this easy-to-make curry is ideal for weeknight dinners or meal prep. Packed with plant-based protein and dietary fiber, this one-pot dish is not only satisfying but also incredibly nutritious. Whether you use canned beans for convenience or cook them from scratch, this wholesome Kidney Bean Curry is bound to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Kidney beans (canned or cooked from dried)
- 2 tablespoons Oil (vegetable or coconut)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Ginger (minced or grated)
- 2 medium Tomatoes (finely chopped or puréed)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 1 cup Water (or vegetable stock)
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Heat the oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger and cook for 1-2 minutes, stirring frequently.
Add the chopped or puréed tomatoes and cook until the mixture thickens and the oil begins to separate, about 5 minutes.
Stir in turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for another 1-2 minutes to toast the spices.
Add the kidney beans and mix well to coat them with the spice mixture.
Pour in water or vegetable stock, stir, and bring the curry to a gentle boil.
Lower the heat and simmer uncovered for about 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Taste and adjust seasoning, adding more salt or spice as needed.
Turn off the heat and garnish with chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti, and enjoy your delicious kidney bean curry!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2110 mg | 45% | |
*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.
