Kidney Bean Curry (Jamaican-Style)

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This Kidney Bean Curry (Jamaican-Style) is incredibly flavorful, rich, and hearty. Red kidney beans cooked in Caribbean coconut curry with onion, garlic, scallion, thyme, and Scotch Bonnet Pepper. The ultimate comfort dish that is vegan, gluten-free, it will have everyone coming back for more.

Kidney Bean Curry (Jamaican-Style)

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

Straight on kidney bean curry Jamaican style with white rice tomato slices in a blue bowl with a fork on a blue and brown concrete background garnished with thyme

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

Ingredients for kidney bean curry on a wooden board on blue background

How To Make To Make Kidney Bean Curry?

  1. 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.
  2. 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.
  3. Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat.
  4. 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. 
  5. Add coconut milk, water, or the reserved liquid, and cook for about 15 minutes or until sauce thickens. 
  6. 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

close up kidney bean curry Jamaican style with white rice tomato slices in a blue bowl with a fork on a blue and brown concrete background garnished with thyme

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

(

Per serving

)
Energy: 211 kcal / 882 kJ
Fat: 4 g
Protein: 11 g
Carbs: 34 g

Cooking Time

Preparation: 20 min
Cooking: 1 h 5 min
Ready in: 1 h 25 min
For: 4 Servings

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat.
  4. 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.
  5. 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.
  6. Add salt to taste.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Leigh Ann
    August 6, 2020

    It turned out really tasty! Thanks!!

  2. Cindy
    August 6, 2020

    When do you add the beans back to the pot?

  3. Mal
    August 6, 2020

    Ma’am!! This recipe was super delicious!! So flavorful! It turned out well even with my limited cooking skills. Thank you for making it so simple to follow. I’m running over to the recipes section to see what other ones I can try!!

  4. Jacqueline
    July 29, 2020

    Hi! When do you add the scotch bonnet pepper? Ill be making this recipe tomorrow!

    Thanks!

    • Michelle Blackwood, RN
      July 29, 2020

      Jacqueline, let me check. I noticed that when I had technical problems loading the recipe so let me go and fix it.