First Published December 2, 2014, Last Updated July 29, 2020
This Kidney Bean Curry (Jamaican-Style) is unlike any you have ever tried. The coconut sauce, herbs, and spices are perfectly balanced and they taste great with Brown Rice. You can also serve them with Gluten-Free Flatbread or Turmeric Coconut Rice.
Kidney Bean Curry (Jamaican-Style)
This is another versatile way to enjoy kidney beans. Growing up in Jamaica, we called kidney beans peas, therefore, it took me a while to get used to saying beans instead. Kidney beans are a good source of protein, a soluble fiber that lowers cholesterol stabilizes blood sugar, and helps with weight loss.
Similar to rajma masala curry except, I added some Jamaican flavors like my Scotch Bonnet pepper, thyme, and coconut milk.
Kidney Bean Curry Ingredients
- Red Kidney Beans
- Coconut oil or Water
- Onion
- Garlic
- Ginger
- Green onions
- Tomatoes
- Coriander
- Cumin
- Turmeric
- Thyme
- Coconut milk
- Water
- Sea salt or to taste
- Scotch Bonnet pepper
How To Make To Make Kidney Bean Curry?
- Sort and rinse dried beans well, put them in a large bowl or pot. Add enough water to cover (about 3 cups) and soak beans overnight or for around 8 hours.
- Drain beans using a colander. Place beans and water to cover (about 6 cups) in a large pot to boil. Reduce heat and simmer for about 1 hour, or until beans are tender.
- Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat.
- Add onion and cook until soft, about 4 minutes Add garlic and ginger, cook for 30 seconds. Add green onions, tomatoes, coriander, cumin, turmeric, thyme, and pepper stirring for 2 minutes.
- Add coconut milk, water, or the reserved liquid, and cook for about 15 minutes or until sauce thickens.
- Add salt to taste.
Chef’s Tip: It is important to make sure your kidney beans are thoroughly cooked.
Red kidney beans contain hemagglutinins, an antibody that causes red blood cells to clump together. When undercooked red kidney beans are eaten in large amounts, the hemagglutinins may trigger abdominal pain, vomiting, diarrhea.
Cooking red kidney beans thoroughly inactivates this unwanted reaction.
Can I Use Canned Kidney Beans In My Kidney Bean Curry?
Yes, you can use canned kidney beans, skip the instructions for soaking beans.
Other Amazing Vegan Curry Recipes To Try
- Coconut Lentil Curry
- Curry Cabbage
- Butternut Squash Coconut Curry
- Jamaican Spicy Potato Curry
- Instant Pot Vegan Jackfruit With Potato Curry
- Zucchini And Green Peas Coconut Curry
- Jamaican Style Chickpea Curry
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 211 kcal / 882 kJ
- Fat: 4 g
- Protein: 11 g
- Carbs: 34 g
Cook Time
- Preparation: 20 min
- Cooking: 1 h 5 min
- Ready in: 1 h 25 min
- For: 4 Servings
Ingredients
- 1 cup dried kidney beans, or 2 (15-ounces) cans rinsed and drained
- 1 tablespoon coconut oil, or 1/4 vegetable broth if oil-free
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 stalks green onions, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon ground coriander
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 2 sprigs of fresh thyme, or 1/2 teaspoon dried
- 1 cup coconut milk
- 1/4 Cup water
- 1 Scotch Bonnet pepper (whole), or 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, Or to taste
Instructions
- If you are using dried kidney beans, sort and rinse dried beans well, put them in a large bowl or pot. Add enough water to cover (about 3 cups) and soak beans overnight or for around 8 hours.
- Rinse and drain beans, place beans and water to cover (about 6 cups) in a large pot to boil. Reduce heat and simmer for about 1 hour, or until beans are tender.
- Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat.
- Add onion and cook until soft, about 4 minutes Add garlic and ginger, cook for 30 seconds. Add green onions, tomatoes, coriander, cumin, turmeric, and thyme, stirring for 2 minutes.
- Add beans, coconut milk, water or reserved liquid, Scotch Bonnet pepper, and bring to a boil, reduce to simmer for about 15 minutes, or until sauce thickens.
- Add salt to taste.
I really enjoyed this recipe! Thanks for providing nutritional information, but I don’t see anywhere what the appropriate serving size is. One cup? Thanks!
Omg someone finally mentiones scotch bonnet! Where do you find them in USA? I love the flavor, it reminds me of home and I cannot find it anywhere in the USA :(
This is something that I can eat all day long: and the best part it’s healthy. Thanks for sharing
Whew! I’ve just made and finished eating this and it was so much more delicious than I would have imagined. I was looking for a recipe to use up some ingredients I had left over, but I will be making this again, it’s now an added fave!
Eli, I’m so happy you enjoyed it. I really appreciate your feedback.