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Coconut Kidney Bean Curry

This comforting and warming curry will take you about 30 minutes and makes amazing leftovers.
Cook Time 25 mins
Total Time 25 mins
Servings 4 people


  • 2 pots kidney beans ± 500 grams
  • 2 tomaten
  • 5 tenen knoflook
  • 1 rode ui
  • 1 bell pepper
  • 1 tbsp garam masala
  • 1 tbsp curry masala I used hindustani masala
  • 1 tbsp tomato pureé
  • 1 can coconut milk
  • 1 cube vegetable bouillon
  • 300 ml water
  • 1 chili pepper
  • 10 grams cilantro


  • Warm a pan over medium heat, add a tbsp of oil and the onion, garlic, tomato and bell pepper. Cook this for about 3 minutes or until most of the moisture from the tomato has evaporated.
  • Add the spices and tomato puree and toast it for one minute. Add the remaining ingredients and bring it to a boil. Once it's boiling you turn the heat to low and let it simmer for 20 minutes. Stir occasionally. Top it with fresh cilantro and serve with rice and flatbread.