Coconut Bean Curry | African Caribbean Stovetop Recipe

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

1. Place beans in a large bowl and add water to cover. Soak overnight on the counter.
2. 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)
3. 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.
4. Add the tomatoes to a blender and blend. Set aside
5. Add onions and oil to a skillet and cook until translucent.
6. 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.
7. Add beans and mix well to combine. Cover again for a final simmer for 5 minutes.  Taste and adjust salt as needed.
8. 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.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine African, Carribean, Indian

Servings 4

Calories 492 kcal

Ingredients

  

1x2x3x

• 4 cups red kidney beans cooked (drained)
• 2 tbsp olive oil
• 1 medium onion diced
• 3 medium carrots peeled and diced
• 3 large tomatoes ripe (blended)
• 3 tbsp bouillon powder chicken or vegetable
• 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

Notes

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition

Calories: 492kcalCarbohydrates: 59gProtein: 20gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.4mgSodium: 1043mgPotassium: 1485mgFiber: 18gSugar: 8gVitamin A: 9728IUVitamin C: 27mgCalcium: 116mgIron: 9mg

Keyword Beans, Coconut, Coconut Bean Curry Recipe, Curry

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Tips

• 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 with rice. You can add baked chicken, turkey wings, sauteed kale, or spinach to make it a complete meal.

Also, try our delicious recipes:

Flavourful Yellow Lentil Soup

Fish Soup Recipe

White Bean Soup Recipe

Butternut Squash Soup

Frequently Asked Questions (FAQs)

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.