Easy Kidney Bean Curry

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown—this one step adds much depth of flavor.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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One 2-inch piece fresh ginger

2 cloves garlic

3 tablespoons vegetable oil

1/2 small red onion, finely chopped

Kosher salt

1/2 teaspoon curry powder

1/4 teaspoon pumpkin pie spice

1/4 small head green cabbage, roughly chopped

1 large carrot, cut into thin rounds

One 14.5-ounce can kidney beans, drained and rinsed

One 14.5-ounce can diced tomatoes

1/4 cup lightly packed cilantro leaves, roughly chopped

Cooked basmati rice and plain yogurt, for serving


  1. Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
  2. Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
  3. Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.