Kidney bean curry

Kidney bean curry

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(117 ratings)

Prep: 5 mins Cook: 30 mins


Serves 2

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal282
  • fat8g
  • saturates1g
  • carbs33g
  • sugars13g
  • fibre14g
  • protein13g
  • salt0.1g
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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece of ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 small pack coriander, stalks finely chopped, leaves roughly shredded
  • 1 tsp ground cumin
  • 1 tsp ground paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 400g can chopped tomatoes
  • 400g can kidney beans, in water
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • cooked basmati rice, to serve


  1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

  2. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

  3. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

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Comments, questions and tips

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22nd May, 2019
Really great basic curry which can be messed around with by adding more vegetables, meat or fish. Good for trying different variations of herbs and spices too. This was the first curry recipe I ever made and I have over a dozen variations I now use as regular meals.
More cake please
31st Jan, 2019
Great midweek recipe, kids love it too and asked for it again. Didn’t make any changes to recipe.
Steven Jones's picture
Steven Jones
20th Jan, 2019
Very easy to make and tasted great. 5****
14th Sep, 2018
More like a chili con carne than a curry to me. Still nice. I used borlotti beans (all I had in the cupboard) added courgette (from allotment glut) and green pepper too. And used ground coriander as had no fresh stuff. I like this recipe as it's an easy way to use up spare veggies.
6th Sep, 2018
Simple, easy, cheap midweek dinner. My kids loved it too. I served it with warm french bread. Very tasty.
1st Sep, 2018
I followed keen cock's advice and added 3/4 of a pepper and 4 bits of frozen spinach when I added the tomatoes (and half a chilli but this is optional) and used curry paste instead of garam masala. This is easy to freeze and you can used any can of beans in the store cupboard.
17th Aug, 2018
Really delicious! Will make again!
19th Mar, 2018
This was a great, quick and easy weeknight recipe to throw together especially when you haven't yet done the weekly shop! I doubled the spices and added a carrot and some cauliflower just to use up some pieces in the fridge. A good go to curry.
11th Oct, 2017
Absolutely love this recipe! It's great on its own, it's so cheap to make and fills you up! Will definitely be making again
7th Oct, 2017
very easy and very quick


Jenna Greaves's picture
Jenna Greaves
1st Nov, 2018
Does the recipe use the water from the Kidney beans?
goodfoodteam's picture
3rd Nov, 2018
Thanks for your question - yes it does.
Andrew Weiler's picture
Andrew Weiler
7th Mar, 2018
Can I use dried Kidney beans that I presoak instead of canned? If so, do I need to add extra water?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. We would recommend sticking with canned kidney beans as the recipe uses the water from the can too which adds both flavour and texture.
20th Jan, 2018
I would also like to know if this can be made without coriander? Or using a substitute? Can't stand the smell or taste of it.
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. It's no problem to leave it out altogether.
30th Mar, 2017
Has anyone tried this recipe without the coriander?
Milica Valent's picture
Milica Valent
14th May, 2019
I liked it! To make it different from chili, I added some canned coconut milk (around 1/3 cup) and some leftover chickpeas. Served over rice.
clamcrab's picture
26th Jul, 2018
Not bad, just a bit basic. I added tabasco, Worcestershire sauce and chilli powder to add a kick and a bit of depth. Also an extra tin of black beans to bulk it out. Served with creme fraiche and chapati for a quick mid-week dinner.
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