Tomato kidney bean curry
November 26, 2025
Easy and delicious bean curry, perfect for a healthy week night dinner.
Serves:2-3
Time:~50 minutes
Healthy one-pot bean curry made with kidney beans, fresh tomatoes, ginger, and warming spices. I served it with a cooling cucumber and yogurt dip, also known as raita, which adds a nice freshness and creaminess to the dish. It's ready in under an hour, high in protein from the beans, and makes a great option for an easy and healthy vegan weeknight dinner.
Ingredients
Base
- 1 tbsp oil (sunflower, avocado, or ghee if not vegan)
- 1 large yellow onion, finely chopped
- 1 inch fresh ginger (about 1 tbsp grated or 14 g), finely chopped
- 4 medium tomatoes, finely chopped
- 2 tbsp tomato purée
Ground Spices
- ½ tsp turmeric
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp chili flakes
- 1 tsp garam masala
- 1 tsp salt (or to taste)
Rajma (Kidney Beans)
- 2 × 400 g cans kidney beans, drained and rinsed
- 360 ml (1½ cups) water or vegetable stock — made with 1½ tsp marigold bouillon powder, check your own packaging for exact measurements
To Finish
- 2 tbsp coconut milk (from a tin) — I often freeze leftover coconut milk in small portions, so I can use just a little when I need it
- Fresh coriander, chopped (optional)
- Squeeze of lemon
Instructions
1. Brown the onions
- Heat oil in a pot. Add onions and cook for 8–10 minutes, stirring, until deep golden.
2. Add ginger
- Cook for 1 minute until fragrant.
3. Cook the tomatoes
- Add chopped tomatoes and tomato purée. Cook 10–12 minutes until thick and darkened.
4. Add all ground spices
- Stir in turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook 1–2 minutes to bloom the spices.
5. Add kidney beans
- Add the rinsed beans and water/stock. Mix well and bring to a boil.
6. Simmer
- Simmer 20–25 minutes (3 on induction), partially covered. Mash a few beans with the back of your spoon to naturally thicken the curry. If the stew isn't reducing enough, increase to heat (4 on induction) until thickened.
7. Finish
- Stir in cream or coconut milk, kasuri methi, and a squeeze of lemon.
- Taste and adjust salt or chili.
Serving Suggestions
- •Serve with basmati or brown rice, and a Cucumber Yogurt Sauce (Raita), which adds a nice creaminess and freshness to the dish.
- •It's also delicious with warm Flatbread.
Storage & Meal Prep
- •Fridge: Keeps well for 3-4 days in an airtight container. The flavours deepen as it sits, so it tastes even better the next day.
- •Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently with a splash of water.
- •Reheating: Warm in a pot on low-medium heat. Add a little water or coconut milk if it's too thick.
Variations & Substitutions
- •Beans: Swap kidney beans for black beans, pinto beans, or white beans.
- •Vegetables: Add chopped spinach or finely chopped carrots.
- •Fresh ginger: Swap fresh ginger for ½ tsp ground ginger if you don't have fresh.
Enjoy!
Healthy one-pot bean curry made with kidney beans, fresh tomatoes, ginger, and warming spices. I served it with a cooling cucumber and yogurt dip, also known as raita, which adds a nice freshness and creaminess to the dish. It's ready in under an hour, high in protein from the beans, and makes a great option for an easy and healthy vegan weeknight dinner.
Ingredients
Base
- 1 tbsp oil (sunflower, avocado, or ghee if not vegan)
- 1 large yellow onion, finely chopped
- 1 inch fresh ginger (about 1 tbsp grated or 14 g), finely chopped
- 4 medium tomatoes, finely chopped
- 2 tbsp tomato purée
Ground Spices
- ½ tsp turmeric
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp chili flakes
- 1 tsp garam masala
- 1 tsp salt (or to taste)
Rajma (Kidney Beans)
- 2 × 400 g cans kidney beans, drained and rinsed
- 360 ml (1½ cups) water or vegetable stock — made with 1½ tsp marigold bouillon powder, check your own packaging for exact measurements
To Finish
- 2 tbsp coconut milk (from a tin) — I often freeze leftover coconut milk in small portions, so I can use just a little when I need it
- Fresh coriander, chopped (optional)
- Squeeze of lemon
Instructions
1. Brown the onions
- Heat oil in a pot. Add onions and cook for 8–10 minutes, stirring, until deep golden.
2. Add ginger
- Cook for 1 minute until fragrant.
3. Cook the tomatoes
- Add chopped tomatoes and tomato purée. Cook 10–12 minutes until thick and darkened.
4. Add all ground spices
- Stir in turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook 1–2 minutes to bloom the spices.
5. Add kidney beans
- Add the rinsed beans and water/stock. Mix well and bring to a boil.
6. Simmer
- Simmer 20–25 minutes (3 on induction), partially covered. Mash a few beans with the back of your spoon to naturally thicken the curry. If the stew isn't reducing enough, increase to heat (4 on induction) until thickened.
7. Finish
- Stir in cream or coconut milk, kasuri methi, and a squeeze of lemon.
- Taste and adjust salt or chili.
Serving Suggestions
- •Serve with basmati or brown rice, and a Cucumber Yogurt Sauce (Raita), which adds a nice creaminess and freshness to the dish.
- •It's also delicious with warm Flatbread.
Storage & Meal Prep
- •Fridge: Keeps well for 3-4 days in an airtight container. The flavours deepen as it sits, so it tastes even better the next day.
- •Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently with a splash of water.
- •Reheating: Warm in a pot on low-medium heat. Add a little water or coconut milk if it's too thick.
Variations & Substitutions
- •Beans: Swap kidney beans for black beans, pinto beans, or white beans.
- •Vegetables: Add chopped spinach or finely chopped carrots.
- •Fresh ginger: Swap fresh ginger for ½ tsp ground ginger if you don't have fresh.
Enjoy!
You might also like
Red Lentil & Chickpea Dahl
Easy red lentil and chickpea dahl, with toasted almonds, skyr, and cherry tomatoes.
One-Pot Sweet Potato & Chickpea Coconut Curry
Creamy sweet potato and chickpea curry with cherry tomatoes, ginger and tumeric
Easy Cucumber Yogurt Sauce (Raita)
Indian inspired cucumber and yogurt sauce perfect with curries, spicy stews or flatbread.