Dairy-Free Kidney Beans Curry

Savor the rich and comforting flavors of this Dairy-Free Kidney Beans Curry, a vegan-friendly twist on a classic Indian-inspired dish. Packed with protein-rich kidney beans, aromatic spices like cumin, garam masala, and turmeric, and a luscious coconut milk base, this curry is both wholesome and satisfying. The addition of fresh ginger, garlic, and a hint of cayenne pepper brings layers of warmth, while a squeeze of zesty lemon juice rounds out the flavors beautifully. Perfectly paired with steamed rice or flatbread, this dairy-free recipe is not only easy to make but also ideal for meal prep or weeknight dinners. Ready in just over an hour, it’s a hearty, plant-based meal that’s sure to become a favorite in your kitchen!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans
• 3 cups Water
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Cumin seeds
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper
• 2 cups Tomatoes, diced
• 1 cup Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse and soak the dried kidney beans in water overnight or for at least 8 hours.

Step 2

Drain and rinse the beans. Add them to a large pot with 3 cups of fresh water.

Step 3

Bring to a boil, then reduce the heat to a simmer and cook the beans for 45 minutes, or until tender. Drain and set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onions and cook until they become translucent, about 5-7 minutes.

Step 6

Stir in the minced garlic and ginger, cooking for an additional minute until aromatic.

Step 7

Add the ground coriander, turmeric, garam masala, and cayenne pepper, stirring well to coat the onions and releasing their flavors.

Step 8

Pour in the diced tomatoes, cook for about 5 minutes until they soften and the mixture thickens slightly.

Step 9

Add the cooked kidney beans to the skillet, stirring to combine with the tomato mixture.

Step 10

Pour in the coconut milk, season with salt and black pepper, and stir well.

Step 11

Bring the mixture to a gentle simmer and let it cook for another 10 minutes, allowing the flavors to meld together.

Step 12

Taste and adjust seasoning as necessary.

Step 13

Remove from heat and stir in the fresh lemon juice.

Step 14

Garnish with chopped fresh cilantro before serving.

Step 15

Serve hot with rice or your favorite bread.

Nutrition Facts

Serving size	(1953.4g)

Amount per serving	% Daily Value*
Calories	1238.8

Total Fat 34.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2526.2mg	0%
Total Carbohydrate 190.9g	0%
Dietary Fiber 64.8g	0%
Total Sugars 42.1g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 553.4mg	0%
Iron 26.1mg	0%
Potassium 4864.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 17.6%

Carbs: 58.7%