Simply Delicious Kidney Bean Curry

Kidney beans are my absolute favorite comfort food. The best time to enjoy them is for lunch, when the digestive fire (agni) is strong, and heavy foods can be processed quite easily by our system.

Note: Don’t be intimidated by the seemingly long list of spices in this recipe. I’ve marked ‘optional’ against the ones you can do without. Though of course, adding them to this kidney bean curry will add oodles of extra flavor.


What you need:

1 cup dried kidney beans, soaked overnight and cooked in salted water until butter-soft

2 tbsp vegetable oil

Vegetables & Herbs

2-inch piece fresh ginger, grated

1 heaped tbsp garlic, crushed

1 cup finely chopped red onions

1 cup finely chopped tomatoes
2 tablespoons fresh cilantro, chopped

Whole Spices

2 whole cloves (optional)

1 black cardamom pod (optional)

4 black peppercorns (optional)

1-inch cinnamon stick (optional)

1 bay leaf (optional)

Ground Spices

½ tsp cumin seeds (optional)

½ tsp turmeric powder

2 tsp coriander powder

Cayenne pepper powder—to taste (optional)

Salt to taste

What you do:

In a heavy-bottomed pan, heat the oil. Put in the cumin seeds, cloves, bay leaf, peppercorns, and wait for a few ‘pops’ to happen. This should take just a few seconds. (You can omit any or all of these spices, and straightaway add the onions if you prefer).

Quickly tip in the onions, and stir well, followed by the crushed ginger and garlic. Lower the heat and cook until the onions are deep, rich golden in color.

Add in the tomatoes, and the spice powders. Saute well, and cook on low heat, occasionally sprinkling a little water to make sure the paste does not burn.

When the oil leaves the sides of the paste, put in the cooked beans and stir well to coat them completely.

Add 4 cups of water, bring the curry to a boil and then cook on simmer for about 10 minutes.

Sprinkle cilantro leaves and enjoy hot with tortillas, chapati or basmati rice.

Bean Benefits:

Kidney beans are a good source of folate and protein.

They contain fiber and are cholesterol-free.

They are low in sodium, too.

Although these red beauties get bad rep for causing “gas” and bloating, the addition of spices ensures you don’t suffer from those problems.

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Dana W.
Dana W.2 years ago

P.S. Plan to add some potato and carrot so it isn't just onion, tomato and kidney beans.

Dana W.
Dana W.2 years ago

I love curries and have several cans of kidney beans that I plan to use for this. Yum!

Heidi H.
Past Member 3 years ago

Beautiful recipe. Thank you.

Jennifer C.
Past Member 3 years ago

Thank you.

J.L. A.
JL A.3 years ago


Diane S.
Diane S.3 years ago

Nice recipe !

Regina P.
Regina P.3 years ago

Love kidney beans., Thanks

Richelle Rausch
Richelle Rausch3 years ago

Love kidney beans and curry. Double delicious!

Joan Mcallister
.3 years ago

Sounds great I must give it a try, using all the spices you suggest.

Kirsten B.
Kirsten B.3 years ago

Mmm, going to try this out soon. Thank you.