We love curries around here. They are packed with flavor, and the vegetarian versions are SO quick to make. But I wanted to create something that was stupid-easy. I’m talking 15 minutes, one pot, one eye on the stove (the other eye on the TV). This is the recipe whose ingredients you keep in your pantry for when you’re craving a takeout-level meal. With heaps of flavor (and finished cooking in less time than delivery takes), you’ll thank yourself later for stocking up on the ingredients to make this one!
Here’s what you’ll need
This coconut kidney bean curry does not skimp out on the flavor. Even though this recipe includes a lot of spices, I promise they are all worth it!
Flavor Makers: Onion, garlic, ginger, and garam masala lay the base for this flavorful curry. We also use a dash of soy sauce for a salty element (substitute tamari for a gluten-free option). Liquid: We’re using a can of crushed tomatoes in lieu of fresh tomatoes because it’s a weeknight and dinner needs to happen… now. In addition to that, throw in a can of coconut milk for creamy goodness. Kidney Beans: Kidney beans transform this humble dish into a meal in its own right. To Serve: Finish with a liberal handful of fresh cilantro (you can sub basil for the cilantro-haters out there). Don’t forget the crushed red pepper flakes, lime juice, salt, and rice!
let’s make weeknight curry
curry variations
This dish is totally customizable and can work to fit any taste preference you may have. Want to add some extra veggies? Go for it! Feeling less lime-y and extra soy saucey? Perfect! Whatever you prefer, there’s a way to make it happen.
For extra vegetables, sneak broccoli, carrots, or peppers into the mix! Not a fan of kidney beans? That’s ok! You can use the kidney bean’s older brother, the chickpea, instead. It will cook up the same way!
Whether you choose to cook this recipe as-is or add an ingredient or two and make it your own, you’re in for a treat. Enjoy!
curry needs rice
I love to have my curry with rice and a warm piece of naan bread. Here are my favorite pairing recipes:
Jasmine Rice: This is our foolproof way to cook rice in an instant pot or on the stove. You can also use this method to make basmati rice. Jicama Rice: This low-carb alternative to rice is quick to make, and its slightly sweet flavor goes super well with curries. Naan Bread: This bread is easy to make at home and has a short rise time. You can make a large batch to store in the freezer for any time you have curry.
This is an old recipe that was updated in June 2020 to be more delicious and easy. Thanks to all who commented with your suggestions for improvement!
