Yummy Kidney Bean Curry!

This awesome dish can be made for under $7 and feed 4 people too, its tasty and simple to make, eat it with spaghetti or on baked potato or quinoa or rice...take your pick!

Kidney Bean CURRY


  • 3 cans kidney beans (15 oz / 25 g cans)
  • 1 tablespoons olive oil
  • 1 medium onions
  • 1 ½ tablespoons chopped garlic
  • 1 tablespoons chopped ginger 
  • 1 tablespoons tomato paste
  • 2 cups crushed canned tomatoes
  • 1 teaspoon salt
  • 1 cup water
  • 1 handful cilantro


  • 1 tablespoon cumin seeds
  • 2 tablespoons ground cumin & coriander
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala


  • Drain and rinse the kidney beans
  • Peel and dice the onions into small ½ inch squares
  • Peel and chop the garlic as finely as possible
  • Peel and chop the ginger as finely as possible
  • Lightly chop the cilantro 


  1. Heat the oil in the pan so it’s hot, then add the cumin seeds and ½ tablespoon garlic and let it sizzle for 30 seconds.
  2. Add the onions and cook for about 5 minutes on a medium heat, or until the onions turn soft.
  3. Then add the tomato paste, crushed canned tomatoes, ginger, garlic, turmeric powder, chili powder, garam masala, ground cumin & coriander,  salt, water and chopped cilantro.  Stir it and simmer on a low heat for 10 minutes with the lid on.
  4. Now add the kidney beans.  Stir it and simmer on a low heat for 20 minutes with the lid on.
  5. Serve.


Serves: 4

Prep time: 15 minutes

Cooking time: 35 minutes

Neena Williams
Neena Williams


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