This vegan red kidney bean curry is full of plant-based protein, it’s creamy, sweet, and a little bit spicy, best served over white or brown rice. This vegan curry recipe is an easy, flavourful & filling dinner option that you can whip up on busy weeknights evening and the best part about this recipe is it’s easy on your budget. In less than 40 minutes you’ll have a vegan, naturally gluten-free, and meat-free dinner recipe on the table.
I dont know why the kidney beans do not get that much attention when other legumes(chickpeas, white beans, black beans) are quite popular.
Its healthy, nutritious, and red kidney beans recipes can be prepared in very little time.
If you the main course section of home food secrets you’ll find various type of curries, I am a curry lover person.
And this Red Thai curry is a routine recipe in our house.
I love those one-pot and one eye on the stove or instant pot kinds of recipes that anyone can cook and enjoy.
With just 5 to 10 minutes of prep, you really cannot go wrong with the one-pot curries!
Why You’ll love Vegan Red Kidney Bean Curry
- It’s easy and quick, everything comes in under 40 minutes
- Vegan, dairy-free, meat-free, and naturally gluten-free
- Loaded with plant-based protein and nutritious ingredients
- It’s warm, full of flavor, and a filling dinner recipe
- Great for meal prep, and budget-friendly healthy vegan recipe
Ingredients for Vegan Red Kidney beans Curry
This vegan red kidney bean curry does not require any special ingredient or equipment to make.
There are so many delicious and nutritious ingredients involved that make this recipe the best meal prep option.
You can start with the obvious ingredients that are the red kidney beans (canned or regular) and can fully customize the ingredients list as per your preference.
- Red kidney beans: you may use the canned or buy a packet of kidney beans and boil it as per the requirement (it is the more economical option)
- Tomatoes: I am using fresh chopped tomatoes, but you may also use the crushed canned tomatoes to save more time.
- Tastemaker: cumin seeds, chopped onion, ginger, garlic, black pepper, coriander powder, cumin powder, and the most essential element, the garam masala.
- Soy sauce: it adds a salty element to the red kidney beans curry, for the gluten-free version goes for a certified gluten-free tamari.
- Serve with: fluffy cooked rice or quinoa, garnish with a handful of freshly chopped cilantro and parsley. Finish it with a drizzle of lemon juice and some chili flakes.
How to Make Red Kidney Beans Curry
- Heat olive oil in a heavy pot over medium heat and add cumin seeds, saute for 30 secs or until they are aromatic, and then add chopped onion. Saute the onions until they are translucent and soft.
- Add minced ginger, chopped garlic, and green chilis (optional). Saute for 1 minute. Add coriander powder, turmeric, and garam masala. Cook for 1 minute.
- Add crushed canned tomatoes along with the juice (or freshly chopped tomatoes), the cooked red kidney beans, and add 1 cup of water, and then bring to a gentle simmer. Add coconut milk and salt.
- Cover and cook it for about 10 minutes, let the flavor combine together, and thicken. Taste the curry and adjust the salt.
- Finally serve the red kidney beans curry over fluffy rice. Garnish the bowl with chopped cilantro and parsley and drizzle some lemon juice over it and enjoy the bowl of happiness!
Instant Pot Red kidney beans curry
- Turn on the instant pot in saute mode, adjust to more, and let it heat until it displays HOT. Add oil, cumin seeds, and green chili.
- Add chopped onion, garlic, ginger. Stir and saute for about 2 to 3 minutes.
- Add chopped tomatoes (or crushed canned tomatoes along with the juice) and all the spices to the instant pot. Stir and saute for 2 minutes.
- Add the soaked red kidney beans or rajma, water, and coconut milk. Gently stir to combine everything properly. Close the Instant pot lid with the VENT in the SEALING POSITION.
- Now, change the instant pot settings to BEAN/CHILI mode. The instant pot will set the timer to 30 minutes in high-pressure cooking mode.
- After the cycle ends, or the instant pot beeps, let the pressure release naturally for 5 minutes. Open the lid after the pins drop.
- Serve the Vegan Red Kidney beans curry over fluffy rice, garnished with fresh cilantro, and drizzle some lemon juice before serving it. Enjoy!
Red Kidney Beans Curry Variations and Tips
The Vegan Red Kidney Beans curry is completely customizable, you can add or reduce anything as per your preference.
- Want some extra veggies? You can go for broccoli, carrots, bell pepper, or celery into the curry.
- Not a fan of red kidney beans? Alright! You can use any legume for this recipe, use chickpeas, black or white beans. It will cook up in exactly the same way.
- Do not want coconut milk? You can add any plant-based milk like almond, cashew or you can totally skip it. Milk adds a creamy texture and flavor to the curry and helps to thicken the curry.
- How long does it last in the fridge? This curry stays up to 3 to 4 days in an airtight container.
- How to reheat the red kidney beans curry? You can easily reheat the curry in a pot or pan, just add a cup of water as it might be too thick when it’s chilled.
What to Serve with Red Kidney Bean Curry
It’s Indian Week here on Magenta streaks!! This week I’m sharing some of my personal favorite Indian recipes so you can make them at your very own Indian feast (at home!).
This Monday, I’ll be sending you the best Basmati rice recipe of your life (with 3 cooking options) – Fluffy, al dente, and heavenly aromatic, and to pair it with the incredible Red lentil curry recipe, that I’ve been eating obsessively all week!
And for Wednesday, we have chickpea tikka masala!! This one-pot recipe is so easy to make, I’ve added this recipe to my Meal Prep Sunday List!
And on Friday, we have Indian style cauliflower recipe that goes really well with basmati rice or homemade naan recipe!
I hope you enjoy this week’s recipe roundup as much as I have making, shooting, and blogging!!
Need More Curry Recipe inspiration scroll down to get the recipes!!!
Are you a curry person?