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15-minute Coconut Kidney Bean Curry

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This Coconut Kidney Bean Curry takes just 15 minutes to make. It is such and easy and flavorful dinner or lunch to whip up any day.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 3-4 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 3 tablespoons red curry paste
  • 15-ounce crushed tomatoes
  • 14-ounce can full-fat coconut milk
  • 15-ounce can kidney beans
  • 1 teaspoon coconut aminos
  • To serve: rice or quinoa

Instructions

  1. Heat a large pot with oil, garlic, onion and ginger and cook for 5 minutes or until fragrant
  2. Mix in the curry paste and caramelize for a minute or so
  3. Add in tomatoes, milk, beans and coconut aminos then bring to a simmer
  4. Cook for 10 minutes (at least) then serve over rice or enjoy as a soup with crackers or bread

Notes

*Store leftovers in fridge for 5 days or freezer for 3 months (I love doing cubes like this)

  • Author: Rachel

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