Kidney Bean Curry Recipe (Ready in 55 Min)

Coriander, garam masala and chopped tomatoes come together in this Indian vegetarian — 55 minutes, 5 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 5 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 5 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

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.
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.
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.

You'll use: Frying pan / skillet · Pan · Saucepan

Tips & common questions

How long does Kidney Bean Curry take to make?

About 55 minutes from start to finish — an estimate based on the 5 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Kidney Bean Curry vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.