I cook this kidney bean curry at least once every couple of weeks. It’s one of those recipes that keeps well, feeds a crowd, and wins over skeptics with simple, bold flavors. You’ll find it unfussy to make and forgiving if you tweak it to taste.

The curry itself is a comforting mix of browned cumin, soft onions, warm ground spices and tomatoes, finished with a touch of coconut milk for silkiness. I serve it spooned over steaming basmati rice so the sauce soaks into the grains—exactly what you want on a busy weeknight or a relaxed weekend meal.

Below I run through everything you need: what goes in, the exact method I use (step-by-step), reasons to make it, sensible substitutions, troubleshooting and storage. Follow the method as written for reliable results; then make the dish your own.

What Goes In

1 tablespoon cumin seeds — to toast and perfume the oil; this is the base note for the curry.
2 tablespoon vegetable oil or olive oil — used for frying the spices and onion; olive oil gives a slightly fruitier background.
1 medium yellow onion, diced — softens and sweetens, building the sauce’s body.
2 cloves garlic, minced — brightens the curry; add with ginger for best flavor.
1 inch (2.5 cm) fresh ginger, grated — adds warmth and sharpness; don’t skip it.
1 green chili, optional, finely chopped — for heat; omit or seed it if you want milder curry.
1 tablespoon ground coriander — a primary spice for the curry’s floral, citrusy note.
1 teaspoon ground cumin — layers with the toasted cumin seeds for depth.
1 teaspoon ground turmeric — color and earthy flavor; a small amount goes a long way.
1 teaspoon garam masala — finished spice that adds warmth and complexity.
1 x 14.5 ounce (400 g) can diced tomatoes (undrained, chopped tomatoes in the UK) — provides acidity and body to the sauce.
½ can water — use the tomato can and fill it with hot water; loosens and stretches the sauce.
1 x 14.5 ounce (400 g) can kidney beans (drained and rinsed) — the star protein; canned keeps the recipe quick.
¼ can (100 ml) coconut milk — optional, adds creaminess and mellows the acidity.
Salt and fresh ground pepper — to taste; salt is essential to bring out all the flavors.
Chopped parsley or coriander — for finishing and a fresh lift.
2 cups (400 grams) basmati rice — steamed and ready to receive the curry.
3 cups (750 ml) water — for cooking the basmati.
1 teaspoon salt — added to the rice water for seasoning.
1½ teaspoons vegetable oil — for the rice pot so the grains separate better.

The Method for Kidney Bean Curry

Put 2 cups (400 g) basmati rice in a bowl, cover with water and soak for 15 minutes. Drain, then rinse the rice in a colander under running water and drain well.
In a medium pot bring 3 cups (750 ml) water, 1 teaspoon salt and 1½ teaspoons vegetable oil to a rolling boil over high heat.
Add the drained rice to the boiling water. Boil on high, uncovered, for 3–5 minutes until the water level above the rice noticeably decreases.
Reduce the heat to the lowest possible, cover the pot tightly, and cook until the water is fully absorbed. Remove from heat and fluff the rice with a fork.
While the rice soaks or cooks, heat 2 tablespoons vegetable oil in a large pan or pot over medium heat. Add 1 tablespoon cumin seeds and fry about 1 minute, until aromatic.
Add 1 medium diced yellow onion, reduce heat to low, and cook, stirring occasionally, until the onion is soft and translucent (about 5–7 minutes).
Add 2 cloves minced garlic, 1 inch (2.5 cm) grated fresh ginger and 1 finely chopped green chili (optional). Cook 1 minute, stirring.
Stir in 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric and 1 teaspoon garam masala. Cook about 30 seconds, stirring, to bloom the spices.
Add 1 x 14.5 oz (400 g) can diced tomatoes with their juice. Measure ½ can of hot water using the empty tomato can and add that ½ can of hot water to the pan. Stir to combine.
Add 1 x 14.5 oz (400 g) can kidney beans (drained and rinsed) and stir to mix.
Stir in ¼ can (100 ml) coconut milk if using, then season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.
Cover and simmer on low for 10 minutes to let the curry cook and thicken. Taste and adjust salt/pepper if needed.
To serve, spoon the kidney bean curry over the steamed basmati rice and sprinkle with chopped parsley or coriander.

Top Reasons to Make Kidney Bean Curry

It’s fast and pantry-friendly — most of the heavy lifting comes from canned goods and basic spices, so you can have dinner ready without a long prep time.
High in plant protein and fibre — kidney beans make the dish filling and nutritious without meat.
Comforting and flexible — the curry works as a simple weeknight meal, a potluck contribution, or a make-ahead lunch.
Easy to scale — double the recipe for guests or make a single batch for two and enjoy leftovers for days.

Ingredient Swaps & Substitutions

Keep swaps minimal to preserve the dish’s balance. These options let you tailor the curry without changing the spirit of the recipe.

Use olive oil instead of vegetable oil — this is already listed as an option and will change the flavor subtly.
Skip the green chili if you want the curry mild — the rest of the spices still provide warmth.
If you prefer a richer sauce, increase coconut milk slightly from ¼ can toward ½ can; the recipe leaves this flexible.
For a looser sauce, add a splash more of the hot water used with the tomatoes during simmering.

Equipment at a Glance

Medium pot with a tight-fitting lid — for the basmati rice.
Large pan or medium pot — for the curry (a heavy-bottomed pan is best to prevent scorching).
Colander — to rinse rice and drain canned beans.
Grater or microplane — for fresh ginger, which lifts the dish.
Wooden spoon or heatproof spatula — for stirring.
Measuring spoons and a measuring cup — to keep quantities consistent.

Troubles You Can Avoid

Here are common issues and quick fixes to keep the recipe on track.

Rice too sticky or gummy — make sure you soak and rinse the basmati as directed, and don’t lift the lid during the low, final steam phase.
Curry tastes flat — check the salt level after simmering and adjust. Salt brightens canned tomatoes and beans.
Sauce too thin — simmer uncovered a few extra minutes to reduce, or add a little more coconut milk for richness and body.
Sauce too acidic from tomatoes — a small pinch of sugar or extra coconut milk will round it out.
Spices not fragrant — toast cumin seeds briefly and bloom ground spices in the hot oil; this step releases aromatics.

Seasonal Serving Ideas

Kidney Bean Curry is lovely year-round. Match the side dishes to the season for a simple, seasonal meal.

Spring — bright cucumber and tomato salad with lemon juice and chopped coriander to cut through the richness.
Summer — a green salad with mint and a cooling yogurt raita (plain yogurt, grated cucumber, a pinch of salt).
Autumn — roasted squash or sweet potato wedges on the side for earthy sweetness.
Winter — warm flatbread (naan or roti) and quick pickles to add tang and texture.

If You’re Curious

Is this vegan? Yes, if you use plant-based oil and skip any dairy additions—coconut milk is plant-based. It’s also naturally gluten-free if you serve it with rice.

Can you make it from dried beans? Yes, but cooking times change. If using soaked, cooked dried kidney beans, add them in step 10 and adjust simmering until the beans are heated through and tender.

Want more heat? Increase the green chili or add a pinch of red chili flakes when you bloom the ground spices.

Save for Later: Storage Tips

Cool the curry to room temperature before storing. Transfer to airtight containers.

Refrigerator: Keeps well for 3–4 days. Reheat gently on the stove with a splash of water if the sauce thickened.
Freezer: Freeze in meal-sized portions for up to 2–3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Rice: Store rice separately if possible. Reheat rice with a sprinkle of water in the microwave or covered in a pan to steam it back to life.

Quick Q&A

Can I omit the coconut milk? Yes. It mellows the sauce but is optional.
How long does it take? About 30–40 minutes total, including rice prep and simmer time.
Is it spicy? Mild by default; the green chili controls most of the heat.
Can I use another bean? The recipe is written for kidney beans; similar canned beans will work with minor texture differences.
Leftovers safe to eat? Yes—flavors often improve overnight, making leftovers ideal.

The Takeaway

This Kidney Bean Curry is straightforward, dependable comfort food you can make any night. Follow the method as written for consistent rice and a balanced curry, then personalize the heat and creaminess to your taste. It’s a practical, crowd-pleasing dish that stores and reheats well—perfect for meal planning or feeding a hungry family.

Print Recipe Pin Recipe

Kidney Bean Curry

A simple, spiced kidney bean curry served with steamed basmati rice.

Servings: 4 servings

Ingredients

?1 tablespooncumin seeds
?2 tablespoonvegetable oilor olive oil
?1 mediumyellow oniondiced
?2 clovesgarlicminced
?1 inch2.5 cmfresh gingergrated
?1 green chilioptional finely chopped
?1 tablespoonground coriander
?1 teaspoonground cumin
?1 teaspoonground turmeric
?1 teaspoongaram masala
?1 x 14.5 ounce 400 gcandiced tomatoesundrained, chopped tomatoes in the UK
?1/2 canwaterUse the tomato can and fill it with hot water
?1 x 14.5 ounce 400 gcankidney beansdrained and rinsed
?1/4 can 100 mlcoconut milkoptional, or a little more if desired
?Salt and fresh ground pepperto taste
?Chopped parsley or corianderfor serving
?2 cups 400 gramsbasmati rice
?3 cups 750 mlwater
?1 teaspoonsalt
?1 1/2 teaspoonsvegetable oil

Instructions

Put 2 cups (400 g) basmati rice in a bowl, cover with water and soak for 15 minutes. Drain, then rinse the rice in a colander under running water and drain well.
In a medium pot bring 3 cups (750 ml) water, 1 teaspoon salt and 1½ teaspoons vegetable oil to a rolling boil over high heat.
Add the drained rice to the boiling water. Boil on high, uncovered, for 3–5 minutes until the water level above the rice noticeably decreases.
Reduce the heat to the lowest possible, cover the pot tightly, and cook until the water is fully absorbed. Remove from heat and fluff the rice with a fork.
While the rice soaks or cooks, heat 2 tablespoons vegetable oil in a large pan or pot over medium heat. Add 1 tablespoon cumin seeds and fry about 1 minute, until aromatic.
Add 1 medium diced yellow onion, reduce heat to low, and cook, stirring occasionally, until the onion is soft and translucent (about 5–7 minutes).
Add 2 cloves minced garlic, 1 inch (2.5 cm) grated fresh ginger and 1 finely chopped green chili (optional). Cook 1 minute, stirring.
Stir in 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric and 1 teaspoon garam masala. Cook about 30 seconds, stirring, to bloom the spices.
Add 1 x 14.5 oz (400 g) can diced tomatoes with their juice. Measure ½ can of hot water using the empty tomato can and add that ½ can of hot water to the pan. Stir to combine.
Add 1 x 14.5 oz (400 g) can kidney beans (drained and rinsed) and stir to mix.
Stir in ¼ can (100 ml) coconut milk if using, then season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.
Cover and simmer on low for 10 minutes to let the curry cook and thicken. Taste and adjust salt/pepper if needed.
To serve, spoon the kidney bean curry over the steamed basmati rice and sprinkle with chopped parsley or coriander.

Equipment

Bowl
Colander
Medium Pot
large pan or pot
Fork

Notes

If using dried beans, soak them overnight or for at least 5-6 hours, then pressure cook or cook over the stovetop until they’re tender. Soaking the beans makes them easier to digest.
If cooking for children, skip the chili.
If using fresh tomatoes instead of canned, peel 2 large tomatoes and blend to a puree.
Fry the cumin seeds until they become aromatic without changing color. They’re very easy to burn, so make sure that you’re using a wooden spoon to stir regularly to fry them.
Adding coconut milk is not a must, and it’s not normally added in the traditional rajma recipe. I just really like the flavor and texture that it adds to the recipe.
Store the red kidney bean curry in an airtight container for up to 3 days.
When you reheat the curry, you might need to add a splash of water as it might be too thick when it’s chilled.

Prep Time5

Cook Time15

Total Time20