Whole30 Kidney Beans Curry

Dive into the robust and satisfying flavors of this Whole30 Kidney Beans Curry, a plant-based, dairy-free, and gluten-free recipe that's perfect for a wholesome meal. Packed with tender, protein-rich kidney beans simmered in a creamy coconut milk base, this curry is infused with a medley of aromatic spices like curry powder, cumin, coriander, and turmeric. Fresh ginger, garlic, and chopped cilantro add layers of vibrant flavor, while juicy, diced tomatoes create a luscious, saucy texture. Whether you're following the Whole30 program or simply seeking a healthy, comforting dish, this hearty curry is sure to please. Serve it hot with cauliflower rice or enjoy it on its own for a complete, nutrient-dense meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Kidney beans
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 cups Tomatoes, diced
• 1 cup Coconut milk
• 1 tablespoon Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 cup Fresh cilantro, chopped

Directions

Step 1

Begin by preparing your dry kidney beans. Soak 2 cups of kidney beans in water overnight or for at least 8 hours.

Step 2

Drain the soaked beans and rinse them well. In a large pot, add the beans and cover with fresh water. Bring to a boil and then reduce to a simmer for approximately 30-40 minutes, or until the beans are tender. Drain and set aside.

Step 3

In a large skillet or saucepan, heat 2 tablespoons of coconut oil over medium heat.

Step 4

Add the chopped onion and sauté for about 5 minutes until it's soft and translucent.

Step 5

Add minced garlic and grated ginger, stir, and sauté for another 1-2 minutes until fragrant.

Step 6

Stir in diced tomatoes and let them cook for about 5 minutes, allowing the tomatoes to break down into a thick sauce.

Step 7

Add the curry powder, cumin, coriander, turmeric, and salt to the pan. Mix well to coat the onions and tomatoes with the spices.

Step 8

Pour in 1 cup of coconut milk, stirring to combine with the spice mixture.

Step 9

Add the cooked kidney beans to the pan. Stir to ensure the beans are well-coated in the curry sauce.

Step 10

Bring the mixture to a simmer, cover, and let it cook for another 15-20 minutes, allowing the flavors to meld together.

Step 11

Stir occasionally to avoid sticking. If the curry becomes too thick, you can add a little more coconut milk or water to adjust the consistency.

Step 12

Taste and adjust seasoning if necessary. For additional heat, you can add a pinch of cayenne pepper.

Step 13

Once cooked, remove from heat and stir in the chopped fresh cilantro.

Step 14

Serve the kidney bean curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1603.7g)

Amount per serving	% Daily Value*
Calories	974.2

Total Fat 33.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6044.1mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 39.6g	0%
Total Sugars 46.0g
Protein 35.4g	0%

Vitamin D 0IU	0%
Calcium 519.4mg	0%
Iron 20.5mg	0%
Potassium 3728.3mg	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: 27.9%

Protein: 13.0%

Carbs: 59.1%