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Kidney Bean Curry

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish, quick meal
Cuisine Vegan
Servings 3 people


  • 250 grams kidney beans
  • 5 cloves garlic minced
  • 1 onion chopped
  • 3 tomatoes diced
  • 1 hot pepper I used adjuma
  • 1/2 tsp cumin seeds or powder
  • 1 tsp garam masala
  • 2 bay leafs
  • 1 cube vegetable bouillon
  • 2 cups water
  • 1 handful cilantro
  • 1/2 tsp lemongrass powder
  • 1 tsp mango powder (optional)


  • Start by sautéing the onion and garlic. Once the garlic becomes translucent add the diced tomatoes and cook for another 2 minutes. Now add the remaining ingredients except the cilantro, cover the pot and let it simmer on a low heat for about 25 minutes. 5 minutes before the dish is done add the cilantro or use it as garnishing. During this time you can start preparing the rice. Keep in mind that many bouillons have salt added to it, so wait with the salt and add it after you tasted the dish.