Experience the taste of our easy coconut bean curry recipe made with kidney beans, coconut milk, and a blend of warming spices. If you love beans, you are surely going to enjoy this bean curry. Full of flavour, with just the right amount of spices. This is a vegetarian dish that is delicious, healthy and easy to prepare.
Why You Will Love This Coconut Bean Curry
You’ll love this Coconut Bean Curry because it’s the perfect blend of comfort, flavour, and convenience. It’s a hearty, plant-based dish that’s both nourishing and satisfying, thanks to the creamy richness of coconut milk and the bold flavours of paprika, curry powder, and cumin. Made primarily from pantry staples like red kidney beans, tomatoes, and onions, it’s an easy go-to meal whether you’re cooking on a budget or looking for a quick weeknight dinner.
The recipe is also freezer-friendly and flexible, allowing you to customize the spice level or switch up the vegetables to suit your taste. Whether you’re a long-time curry fan or just looking for a cosy, healthy dish, this coconut bean curry will surely become a staple in your kitchen.
Making Delicious Coconut Bean Curry Recipe
Ingredients
4 cups red kidney beans
2 tbsp olive oil
1 medium onion (diced)
3 large ripe tomatoes (blended)
3 medium carrots (peeled and diced/grated)
3 tbsp chicken/vegetable bouillon powder
1 tbsp paprika
1 tbsp curry powder
3/4 tsp cumin powder (optional)
1/4 tsp cayenne pepper (optional)
1 cup coconut milk
Salt and pepper to taste
Cilantro to garnish (optional)
Instructions
Place beans in a large bowl and add water to cover. Soak overnight on the counter.
When ready, drain the water and add clean water and the beans to a medium size pot then boil the beans on medium heat for 4-5 hours on the stovetop or the pressure cooker according to directions. (skip this step if using canned beans)
Check frequently to ensure it does not dry up and burn. Add water if needed and cook until soft. Remove from stove and drain water then set aside.
Add the tomatoes to a blender and blend. Set aside
Add onions and oil to a skillet and cook until translucent.
Add the carrots and tomatoes and mix to combine. Cover and simmer for about 5 minutes. Keep checking to prevent burning. Add the spices and mix well. Once the water from the tomatoes dries up, add coconut milk and water then simmer for about 3-5 minutes.
Add beans and mix well to combine. Cover again for a final simmer for 5 minutes. Taste and adjust salt as needed.
Remove from stove and serve then garnish
Simple Coconut Bean Curry Recipe
A delicious, healthy, vegetarian dish that's cooked in coconut milk and an array of spices.
Place beans in a large bowl and add water to cover. Soak overnight on the counter.
When ready, drain the water and add clean water and the beans to a medium size pot then boil the beans on medium heat for 4-5 hours on the stovetop or the pressure cooker according to directions. (skip this step if using canned beans)
Check frequently to ensure it does not dry up and burn. Add water if needed and cook until soft. Remove from stove and drain water then set aside.
Add the tomatoes to a blender and blend. Set aside
Add onions and oil to a skillet and cook until translucent.
Add the carrots and tomatoes and mix to combine. Cover and simmer for about 5 minutes. Keep checking to prevent burning. Add the spices and mix well. Once the water from the tomatoes dries up, add coconut milk and water then simmer for about 3-5 minutes.
Add beans and mix well to combine. Cover again for a final simmer for 5 minutes. Taste and adjust salt as needed.
Remove from stove and serve then garnish
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
If you don’t have time, you can use canned beans and they will taste just the same.
Feel free to experiment with different kinds of beans. This recipe is also great with black beans or chickpeas.
Fresh tomatoes can be substituted for canned tomatoes. I normally would use any tomatoes I have available. Chopped, whole, sauce – any of these work.
You can add different kinds of vegetables to this meal, e.g. butternut squash, celery etc. You could also shred the carrots instead of dicing them.
You could add red bell pepper by blending it with the tomatoes
Bouillon tends to be salty but if you are not a fan, you could replace it with salt and use chicken/vegetable broth instead of water.
How to Freeze Coconut Bean Curry
This Coconut Bean Curry freezes well. You can either throw it in a Ziploc bag or an air-tight container and freeze it for up to 3 months. You can thaw it overnight in the fridge or defrost it in the microwave for 15 minutes then heat it on high for 2-4 minutes depending on the microwave.
What to serve with this dish
I enjoy this dish withrice. You can add baked chicken, turkey wings, sauteed kale, or spinach to make it a complete meal.
1. Is it possible to substitute canned beans for dried beans?
Yes, canned beans work just as well and save a lot of time since you skip the overnight soak and long boil. The flavor turns out just as good either way.
2. Can I swap kidney beans for a different type of bean?
Definitely, black beans or chickpeas work great as substitutes in this recipe. The same spices and coconut milk base pair well with either option.
3. What can I use instead of bouillon powder?
Since bouillon tends to be salty, you can replace it with salt and use chicken or vegetable broth instead of water. This gives you more control over the sodium level.
4. Can I add other vegetables to this curry?
Yes, butternut squash or celery both work well alongside the carrots already in the recipe. You could also shred the carrots instead of dicing for a different texture.
5. How long does this curry keep in the freezer?
It freezes well for up to 3 months in a Ziploc bag or airtight container. Let it thaw in the refrigerator overnight, or use the defrost method and reheat it in the microwave.
About Devine Dishes
A lifelong love of cooking, one delicious recipe at a time.
Welcome to Devine Dishes! I'm so glad you're here.
I'm the cook, recipe creator, and food lover behind this little corner of the internet. Born and raised in Kenya, my love for cooking started when I was very young. Even as a child, I would happily volunteer to cook for the family, leaving the dishes and laundry for my siblings. Looking back, I think I had already discovered my passion and a clever way to avoid some chores! 😜
Where My Love for Cooking Began
In high school, I chose Home Science and quickly discovered that baking was something I truly enjoyed. I went on to win awards in provincial school baking competitions for three consecutive years. Those were incredibly proud moments for me, and I loved the feeling of creating something delicious with my own hands.
But not everyone saw cooking the way I did.
I still remember the day my chemistry teacher laughed out loud in class after I received one of my baking medals. He told me I was wasting my time with cooking and that I should focus on the sciences, which would give me a better future than cookies and cakes.
It was an embarrassing moment, especially as a student who was proud of something she had worked hard to achieve. But I didn't stop cooking.
That experience stayed with me, not because it changed my passion, but because it reminded me that sometimes you have to believe in yourself even when others don't understand your dreams.
From Cooking for Family to Building a Food Business
Over the years, my love for cooking has taken me on quite a journey.
I've explored different food business ideas, from cooking and selling chapatis and mandazis to catering, meal preparation, and delivery. Each experience taught me something new about food, business, and the joy of sharing a good meal with others.
Today, I'm excited to bring that passion to food blogging.
Devine Dishes is a place where I share the recipes I love, the ones I'm learning, and the ones I can't wait for you to try. You'll find African and Kenyan favorites, comforting family meals, delicious baking recipes, and practical dishes that make cooking at home enjoyable.
My goal is simple: to help you discover recipes that are delicious, approachable, and worth making again.
More Than Just Recipes
For me, food has always been about more than feeding people. It's about family, memories, creativity, and bringing people together.
When I'm not working, you'll often find me trying out new recipes, creating and editing content, or spending time with family. Sometimes we're swimming, watching TV, or simply chatting over a good meal. Those ordinary moments are some of my favorite moments.
I also love traveling and discovering new places, cultures, and foods. I'm hoping to do much more of it in the near future, and I'm excited about the inspiration those experiences will bring to my cooking and future recipes.
Thank You for Being Here
Whether you're visiting Devine Dishes for a Kenyan recipe, looking for something delicious to bake, or simply exploring new meals to try, thank you for being part of this journey.
Every recipe shared here is a little piece of my love for cooking, my experiences, and the belief that it's never too late to pursue something you're passionate about.
I hope you find something delicious, make wonderful memories around your table, and come back often.
Happy cooking!
With love,
Milli
The heart behind Devine Dishes
1 Comment. Leave new
Budget friendly and hearty 🫘☺️ kidney beans swimming in a spiced coconut tomato broth, freezer friendly bonus points! Great with rice. 🍚🔥