Red Kidney Bean Curry

Red Kidney Bean Curry

This curry is an adaptation of the traditional Indian dish “Rajma Masala” with some twists. I enjoy using coconut milk and crushed tomatoes in curries, but I often find that many curry recipes use one or the other. I also snuck in some potatoes, so that the dish is balanced even when eaten on its own without rice or quinoa. This dish is spiced to perfection, creamy, and easy to make despite the long list of ingredients (which are mostly spices!).


Red Kidney Bean Curry


  • 1 ½ cups cooked red kidney beans (either dry, soaked overnight, then boiled, or well rinsed from a can)
  • 1 can (400ml) of full fat coconut milk
  • 1 cup crushed tomatoes
  • 2-3 small yellow potatoes, chopped (or sub with 1 small sweet potatoes)
  • 1 cup of your favourite leafy greens, chopped (e.g. spinach, kale, collards, chard)
  • 1/2 red or yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1 teaspoon sweet paprika, ground
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala powder
  • 1/4 teaspoon turmeric powder
  • 1 bay leaf
  • 1 tablespoon of coconut oil
  • Sea salt and black pepper to taste
  • Pinch of cayenne (optional)
  • Filtered water/vegetable stock to achieve your desired consistency (optional)
  • For serving: chopped scallions, sliced jalapeño pepper, fresh cilantro, fresh parsley,  and/or hot sauce


  1. Heat coconut oil in a large pan on medium heat. Add onion, cook for several minutes. Add garlic and stir constantly for another few minutes. Add all spices/seasoning (fresh ginger, cumin, coriander, sweet paprika, chili, garam masala, turmeric, bay leaf, and cayenne- optional), and continue to stir.
  2. Add crushed tomatoes and coconut milk. Turn heat up to high. Stir in the cooked red kidney beans, potatoes, and chopped peppers.
  3. Once it comes to a boil, reduce to a simmer, cover with a lid and allow it to cook for 40 minutes
  4. When there are about 10 minutes left on the timer, stir in the chopped leafy greens and cover with the lid once again. Add in some filtered water or vegetable stock if you find the mixture is too thick.
  5. Once done, add sea salt and pepper, and adjust other spices as needed. At this point you may want to gently mash some of the curry up with a potato masher or pulse a few times with an immersion blender. You may also leave the curry mixture completely chunky. Remove the bay leaf before serving.
  6. Serve on top of rice, quinoa or on it’s own, and with the optional toppings listed in the ingredients section above. Enjoy!




Notes: Gluten-free, dairy-free, vegan



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