Course Entrees
Cuisine Indian
Difficulty Moderate
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Carlene Thomas

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Pantry Staple Spiced Kidney Bean Curry

Cook Time 30 minutes


  • 2 tbsp olive oil, extra virgin
  • tsp cumin, seed
  • 1 tbsp corriander, whole seed
  • 1 tsp red pepper flakes
  • tsp turmeric, powder
  • 1 white onion, small, chopped
  • 2 tsp garlic, minced
  • 1 15 oz can tomatoes, crushed
  • 1 15 oz can kidney beans
  • 1 cup broth, vegetable or beef
  • 1 tsp salt
  • mint, fresh, for garnish
  • cilantro, fresh, for garnish


  • Add olive oil to a large pot over medium on the stove.
  • In a mortar and pestle (or spice grinder), grind coriander and cumin seeds.
  • Add coriander, cumin and red pepper flakes to the pot and stir for several minutes until fragrant.
  • Add onion and cook for 5 minutes until golden, then add garlic and cook for an additional 3 minutes, stirring occasionally.
  •  Add turmeric and tomatoes. Stir to combine and simmer for 7 minutes.
  • Add beans and broth and cook over medium heat for 10-15 minutes or until slightly reduced and thickened.
  • Garnish with cilantro and mint. Serve with rice or flatbread.