Kidney Bean Curry

Dec 13, 2024

Serves: 4 • Total Time: 15 minutes • FODMAP rating: medium to high

I recently made this recipe for a dollar store YouTube video, along with four other meals, and surprisingly, my kids loved this one the most—it was gone in seconds! It’s ridiculously easy to put together and only takes 10-15 minutes to cook. I love that it uses kidney beans, as I typically cook with black beans or chickpeas, so it’s nice to mix things up! Perfectly paired with rice, it’s a comforting, satisfying, and nourishing meal everyone will enjoy.

Ingredients:

1 medium white onion, diced
2 cloves garlic, minced
2 Tbsp fresh grated ginger
1 Tbsp garam masala
1 15-oz can crushed tomatoes
1 13-oz can lite coconut milk
1 15-oz can kidney beans, drained
2 tsp soy sauce
1 tsp brown sugar
½ tsp salt (optional)
To serve: white rice, fresh cilantro, crushed red pepper flakes, lime juice

Instructions:

Prep: If serving with rice, prepare the rice according to package instructions.
Flavor Makers: In a large pot, add a splash of water or vegetable broth over medium heat. Add the diced onion, garlic, grated ginger, and garam masala. Sauté for 3-5 minutes, stirring occasionally, until the onion softens and the spices become fragrant.
Filler Uppers: Add the crushed tomatoes, lite coconut milk, kidney beans, soy sauce, and brown sugar to the pot. Stir everything together and bring it to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to blend. Taste and adjust the seasoning with salt, if desired.
Serve: Ladle the curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper flakes, and a squeeze of lime juice for an added burst of flavor.

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Kidney Bean Curry

Ingredients:

Instructions:

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