Kapha/Vata Balancing, Pitta in Moderation

Kidney Bean Curry

Kidney bean curry is a rich and flavorful soup-like dish that pairs incredibly well with Chapati or Rice. Kidney beans are rich in protein, fiber, and other essential nutrients.

Total Time
45 min
Simple Tasty Recipes

Ingredients for 4 – 5 Servings

  • 2 cups

    of Kidney Beans

  • 1 /2 tsp

    Turmeric Powder

  • 1 tsp


  • 5


  • 2

    Garlic Cloves

  • 1 tsp

    Grated Ginger

  • 2


  • 5 cups

    of Water

  • 1 stalk

    Curry Leaves

  • 2 tbsp

    Coconut or Sunflower Oil

  • 1/4 tsp

    Chili Powder

  • 100 ml

    Coconut Milk

  • 1/4 tsp

    Garam Masala

  • 1 tbsp

    Curry Powder

Total Time

  • Cooking Time
    45 min

Goes Great with


  1. Soak the kidney beans over night

  2. Drain the water and add the kidney beans into a pressure cooker with 5 cups of fresh water and cook for 20-25 minutes. If you’re using a pot, add 7 cups of water, and cook until the kidney beans have softened

  3. Chop the shallots, garlic and tomatoes and set them aside

  4. Heat a pan with oil

  5. Add the mustard seeds and curry leaves and cook until the mustard seeds begin to pop

  6. Add the onions and cook for 2 minutes

  7. Add the garlic, ginger, tomatoes, turmeric, and salt. Cook for 5 minutes whilst regularly stirring and mashing the tomatoes

  8. Then add the garam masala, chili powder, kidney beans, and 2 cups of kidney bean water. Mix well while occasionally mashing a few of the kidney beans

  9. Bring to boil and let it simmer for 5 minutes

Goes Great with
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