Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tbls Vegetable Oil; 1 finely chopped Onion; 2 cloves chopped Garlic; 1 part Ginger; 1 Packet Coriander; 1 tsp Cumin; 1 tsp Paprika; 2 tsp Garam Masala; 400 g Chopped Tomatoes; 400 g Kidney Beans; to serve Basmati Rice

A classic Indian vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

354

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Indian Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/kidney-bean-curry

Ingredients

1 tblsVegetable Oil
1 finely choppedOnion
2 cloves choppedGarlic
1 partGinger
1 PacketCoriander
1 tspCumin
1 tspPaprika
2 tspGaram Masala
400 gChopped Tomatoes
400 gKidney Beans
to serveBasmati Rice

Instructions

01
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.
02
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.
03
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.