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    Home » Recipes » Recipes

    Indian Red Kidney Bean Curry Recipe

    Modified: Aug 11, 2024 Published: Dec 14, 2018 by Sravanthi Chanda. 4 Comments

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    4.34 from 6 votes
    Detailed Steps Jump to Recipe

    Are you looking for quick vegetarian meals? Then try making this bean curry with veggies for your lunch or dinner, and your guilt-free meal will be ready in no time. This quick, affordable bean curry is vegan and gluten-free.

    kidney beans curry with salad and whole wheat flatbread in a plate

    Who doesn't love tasty and easy-to-make recipes? And this curry ticks all those boxes.

    I made this simple everyday curry with red kidney beans and mixed vegetables. Let's see the main ingredients used to make this delicious protein-rich vegetable curry.

    Ingredients:

    Beans: I used home-cooked red kidney beans to make this curry. Learn how to cook red kidney beans in Instant Pot with my detailed guide. But any beans like black beans, pinto beans, butter beans, and even garbanzo beans go well in this curry recipe. You can use any beans or mixed beans as well to make this recipe. 

    Cooking kidney beans at home is healthier and much cheaper. But you can use canned beans also to make this curry. Drain the beans and rinse them to remove excess salt and use it in this recipe.

    Vegetables: I used carrots, zucchini, and beans. But you can use any veggies like broccoli, cauliflower, potatoes, sweetcorn, peas. I usually use veggies based on season and availability. 

    Spices: Like usual curry recipes, this has turmeric powder, red chili powder, curry powder, coriander powder. Instead of curry powder, I sometimes use garam masala powder to make it Indian spiced. You can use cajun spice powder or Mexican spice powder to change the flavor of the curry.

    Step by step instructions:

    • Chop all the veggies and keep them aside.
    bean curry ingredients
    • Heat a skillet or pan and add oil to it.
    bean curry steps
    • Now add cumin seeds and fennel seeds to the hot oil and let it splutter. Stay away to avoid spluttering on the face.
    vegetable bean curry steps
    • Now add finely chopped tomatoes, grated ginger, and let it cook for a minute or so.
    vegetable kidney beans curry steps
    • Now add chopped carrots and mix them well.
    vegetable rajma curry steps
    • Add zucchini and let the veggies cook for about 3 to 4 minutes.
    vegetable rajma curry steps
    • Then goes chopped green beans, salt and let it cook further for a couple of minutes. You can close the skillet with a lid and cook the veggies on low flame.
    • Add spice powders - turmeric powder, red chili powder, curry powder, coriander powder and mix it well.
    vegetable rajma curry steps
    • Let this veggies mixture cook on a low flame till veggies are almost cooked.
    • And once they are almost cooked, it's time to add the beans. I have used kidney beans in this recipe, but any beans like black beans, white beans, butter beans go well with this curry. You could even use mixed beans or garbanzo beans to make this bean curry.
    • Add water, salt and let this bean curry simmer for 5 to 10 minutes. You can mash few beans with the back of a spoon for a creamy consistency. I sometimes grind few beans with little water to a smooth paste and add them to the curry.
    vegetable rajma curry steps
    • Now add finely chopped fenugreek leaves and let the curry simmer further for 4-5 minutes. Fenugreek leaves are optional, and instead, you can use any leafy greens like spinach, kale, collard greens or skip them altogether.
    vegetable rajma curry steps
    vegetable rajma curry steps
    • Switch off the flame, add yogurt and give a good stir.
    vegetable rajma curry steps
    • And your creamy bean curry is ready to serve! Enjoy it hot with rice, quinoa, millet, or flatbread of your choice.
    vegetable rajma curry steps

    Recipe Notes and Variations:

    • Don't have yogurt? You can use coconut milk or skip it altogether. Yogurt adds a slightly tangy flavor to the curry.
    • Want to include other greens? Kale, spinach, collard greens make a good addition to this curry.
    • You can skip fenugreek leaves if you don't have them or instead use dried fenugreek leaves.
    • Fennel seeds are optional, and you can skip them.
    • You could add chopped onion and garlic also to make this curry more flavorful.

    Storage suggestions:

    This curry keeps well for a day or two in the refrigerator. You can freeze the curry if you wish to use it for a longer time. I usually freeze the cooked kidney beans and make the curry as and when required.

    If you are freezing it, measure and freeze the curry in portion sizes. Then you can take out the required amount and thaw it.

    How to serve the curry?

    At home, we like to serve this curry with a bowl of hot rice or a flatbread. But this kidney beans curry goes well with millet and quinoa also.

    This curried beans can also be served as a soup with a slice of toasted bread. Add a splash of coconut milk to make it a soupy consistency.

    vegetable rajma curry

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    bean curry with vegetables in a bowl

    Indian Red Kidney Bean Curry Recipe

    By: Sravanthi Chanda
    Mixed Vegetable Kidney Bean Curry is a hearty and nutritious dish with kidney beans and fresh vegetables like carrots, zucchini, and green beans seasoned with aromatic spices. This vegan and gluten-free curry is perfect for a wholesome and flavorful meal with rice or flatbread.

    Rate this recipe by clicking the stars!

    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Global, Indian
    Servings 4
    Calories 204 kcal
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    Ingredients
      

    • 3 cups kidney beans cooked
    • 1 Zucchini medium sized
    • 1 cup tomatoes chopped
    • 2 carrots
    • 15 green beans
    • ½ cup fenugreek leaves Chopped - optional
    • ¼ cup coconut yogurt or plain yogurt optional
    • 1 tablespoon oil
    • 1.5 teaspoon curry powder
    • 1 inch ginger
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder
    • ½ teaspoon coriander powder
    • ½ teaspoon cumin seeds
    • ½ teaspoon fennel seeds optional
    • Salt to taste
    • 1 cup water

    Instructions
     

    • Heat a skillet or pan and add oil to it.
    • Now add cumin seeds and fennel seeds to the hot oil and let it splutter.
    • Add finely chopped tomatoes, grated ginger, and let it cook for a minute or so.
    • Then add chopped carrots and mix them well.
    • Add zucchini and let the veggies cook for about 3 to 4 minutes.
    • Then goes chopped green beans, salt and let it cook further for a couple of minutes. You can close the skillet with a lid and cook the veggies on low flame.
    • Add spice powders - turmeric powder, red chili powder, curry powder, coriander powder and mix it well.
    • Let this veggies mixture cook on a low flame till veggies are almost cooked.
    • And once they are almost cooked, it's time to add the beans.
    • Add water and let this bean curry simmer for 5 to 10 minutes. You can mash few beans with the back of a spoon for a creamy consistency.
    • Now add finely chopped fenugreek leaves and let the curry simmer further for 4-5 minutes. 
    • Switch off the flame, add yogurt and give a good stir.
    • And your creamy bean curry is ready to serve! Enjoy it hot with rice, quinoa, millet, or flatbread of your choice.

    Nutrition

    Serving: 1gCalories: 204kcalCarbohydrates: 32gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 378mgPotassium: 744mgFiber: 10gSugar: 8gVitamin A: 5731IUVitamin C: 21mgCalcium: 100mgIron: 3mg
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    bean curry with vegetables in a bowl

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    Comments

    1. Smriti says

      August 27, 2020 at 10:57 am

      4 stars
      I added onions, swapped beans for spinach and broccoli and did not add any yoghurt as I did not have any but I the end result is still very tasty! Thanks!

      Reply
      • Sravanthi says

        August 29, 2020 at 12:41 pm

        Thank you Smriti for trying out my recipe and I am so glad you liked it 🙂 You can use any veggies, even bottle gourd will taste good with rajma.

        Reply
        • Thanneru Lavanya says

          November 16, 2020 at 11:23 pm

          Thanks for this recipe dear. It will be helpful to cook something different with little rajma I have now.

          Reply
          • Sravanthi says

            November 18, 2020 at 10:59 am

            Thank you so much Lavyana. I hope you will like the recipe 🙂

            Reply
    4.34 from 6 votes (5 ratings without comment)

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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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