Kidney bean curry

Kidney bean curry

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(25 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 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!
25th Apr, 2017
I cooked this as a cheaper mid-week option and it turned out better than expected. We eat kidney beans but they're not an exciting food, but this was very enjoyable. Great as a lunchbox filler too if you're after something different for lunch that can be eaten hot or cold.
10th Jan, 2017
Absolutely loved this recipe! I added some chicken and red bell pepper to it because we wanted to give it a bit of a twist. We're definitely gonna make this again!
2nd Jan, 2017
Nice enough for a meat free option. I usually add a cauliflower too
20th Nov, 2016
Really enjoyed this!
18th Nov, 2016
Really tasty curry! Made this for a vegan dinner party, great hit. I also added 2 tsp of tikka masala curry paste from pataks with the spices. I think maybe next time I'll add one. Very simple and cheap. Served with a mix of white and wild rice, koriander leaves and roasted unsalted peanuts. Would be nice to maybe have with some raita and pitas as well
SmileyBecks's picture
16th Aug, 2016
Absolutely love this recipe, I add extra beans (butter beans etc) and chickpeas and make enough for at least 8 portions. Perfect for portioning up and freezing (along with cooked rice that I freeze in bags). This is a great dinner for work or a quick tea when time is short.


30th Mar, 2017
Has anyone tried this recipe without the coriander?
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