Whole30 Kidney Beans Curry
Wholesome, hearty, and packed with bold flavors, this Whole30 Kidney Beans Curry is a plant-based delight that's perfect for weeknight dinners or meal prep. Made with tender, home-cooked kidney beans simmered in a luscious coconut milk base, this curry gets its vibrant flavor from aromatic spices like curry powder, cumin, coriander, and turmeric. The addition of fresh ginger, garlic, and tomato creates a rich and fragrant sauce, while a final garnish of chopped cilantro brightens every bite. Ready in just under an hour, this dairy-free, gluten-free, and legume-friendly recipe offers a healthy twist on comfort food without compromising on taste. Serve it over cauliflower rice or enjoy it solo for a satisfying Whole30-approved meal! Keywords: Whole30 recipe, kidney bean curry, plant-based curry, healthy comfort food, gluten-free dairy-free dinner.
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Recipe Information
Ingredients
- 2 cups Kidney beans
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 cups Tomatoes, diced
- 1 cup Coconut milk
- 1 tablespoon Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
Instructions
Begin by preparing your dry kidney beans. Soak 2 cups of kidney beans in water overnight or for at least 8 hours.
Drain the soaked beans and rinse them well. In a large pot, add the beans and cover with fresh water. Bring to a boil and then reduce to a simmer for approximately 30-40 minutes, or until the beans are tender. Drain and set aside.
In a large skillet or saucepan, heat 2 tablespoons of coconut oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it's soft and translucent.
Add minced garlic and grated ginger, stir, and sauté for another 1-2 minutes until fragrant.
Stir in diced tomatoes and let them cook for about 5 minutes, allowing the tomatoes to break down into a thick sauce.
Add the curry powder, cumin, coriander, turmeric, and salt to the pan. Mix well to coat the onions and tomatoes with the spices.
Pour in 1 cup of coconut milk, stirring to combine with the spice mixture.
Add the cooked kidney beans to the pan. Stir to ensure the beans are well-coated in the curry sauce.
Bring the mixture to a simmer, cover, and let it cook for another 15-20 minutes, allowing the flavors to meld together.
Stir occasionally to avoid sticking. If the curry becomes too thick, you can add a little more coconut milk or water to adjust the consistency.
Taste and adjust seasoning if necessary. For additional heat, you can add a pinch of cayenne pepper.
Once cooked, remove from heat and stir in the chopped fresh cilantro.
Serve the kidney bean curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 46.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3728 mg | 79% | |
*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.
