Kidney bean curry

Kidney bean curry

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(55 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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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
27th Sep, 2017
its ok, did'nt wow me could do with a little more flavour
30th Aug, 2017
Cheap, quick and super tasty!
19th Aug, 2017
Cheap and easy, but a bit boring.
23rd Jul, 2017
Easy and tastes good
5th Jun, 2017
I added 3/4 of a pepper, 4 bits of frozen spinach, half a chilli and used curry paste instead of garam masala. Makes 2 decent sized portions and a tiny bit extra for a dip.
30th Apr, 2017
This is really delicious and filling. I also added in mushrooms and spinach and served with sour cream on the side. This will definitely become a regular dish in our house!
1st May, 2018
At which point did you add the mushrooms?


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?
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