I make this on weeknights when the day runs long and hunger knocks. The pot warms fast, the sauce turns rich, and the kitchen smells like comfort. It fits easy vegetarian dinner recipes, and it sits with vegetarian dinner recipes you can trust. I call it my quick hug in a bowl. We start with tender kidney beans, silky coconut milk, and a bright tomato base. The mix builds into a kidney beans curry recipe that tastes bigger than the short list of parts. It falls into coconut milk curry and into easy curry recipes that work for busy evenings. I like how each spoonful feels calm and steady. You want healthy vegetarian meals that still feel fun. We do that here. The beans bring body, the coconut brings cream, and the spices bring a gentle glow. Serve with rice or potatoes. Share with folks you love. For plant based dinner ideas, this one lands near the top at my place.
Table of Contents
- 1) Key Takeaways
- 2) Easy Kidney Bean Coconut Curry Recipe
- 3) Ingredients for Kidney Bean Coconut Curry
- 4) How to Make Kidney Bean Coconut Curry
- 5) Tips for Making Kidney Bean Coconut Curry
- 6) Making Kidney Bean Coconut Curry Ahead of Time
- 7) Storing Leftover Kidney Bean Coconut Curry
- 8) Try these Main Course next
- 9) Kidney Bean Coconut Curry
- 10) Nutrition
1) Key Takeaways
This curry cooks fast and tastes rich. I lean on pantry beans and coconut milk. Rice makes it a full meal.
The pot needs one pan and steady heat. Spices bloom and the sauce turns silky. Cleanup stays light and easy.
Kids eat it. Grown ups ask for seconds. It fits easy vegetarian dinner recipes without fuss or stress.
2) Easy Kidney Bean Coconut Curry Recipe
I reach for this on busy nights. I want comfort now. I want easy vegetarian dinner recipes now. I need easy vegetarian dinner recipes that feel warm and real.
Linda writes and cooks for Cook Daily Recipe. You can find more at Cook Daily Recipe on https://www.cookdailyrecipes.com. I cook with what sits in most cupboards. Beans wait. Tomatoes wait. Coconut waits.
The sauce starts bright and ends mellow. The beans hold shape. The spoon glides in. This dish brings simple vegetarian dinners into reach for any weeknight.
3) Ingredients for Kidney Bean Coconut Curry
Onion diced I use a small one for gentle sweetness. It softens fast and sets the base. The pan smells cozy.
Garlic pressed Two cloves wake the pot. I add them after the onion turns soft. The bite stays kind.
Fresh ginger grated A small spoon gives lift. The heat stays round and clean. It perks up every bite.
Oil I use a splash that coats the pan. It carries spice and keeps onions tender. Any neutral oil works.
Canned tomatoes One can brings acid and color. The sauce needs that snap. Crushed or diced both fit.
Kidney beans drained I keep the surface starch. It thickens the sauce a touch. The beans taste hearty.
Coconut milk The rich body ties it all together. Light or full both work. Full gives a creamier finish.
Garam masala A half spoon rounds the edges. It brings warm spice and depth without heat.
Curry powder A full spoon sets the tone. I like a mild blend for balance and color.
Vegetable stock powder A pinch boosts savor. The sauce tastes complete. Broth works too.
Sugar or maple A small spoon evens the acid. The result lands smooth and friendly.
Soy sauce A quick splash adds depth. It swaps for salt and brings a hint of umami.
Parsley or cilantro Fresh herbs wake the finish. Sprinkle at the end for color and lift.
Black pepper Grind to taste. It gives a clear finish that cuts the cream.
4) How to Make Kidney Bean Coconut Curry
Step one prep the base Dice the onion. Press the garlic. Grate the ginger. Open the cans. Set a wide pan on medium heat.
Step two build the aroma Add oil to the pan. Cook the onion until soft. Stir in garlic and ginger. Add curry powder and garam masala. Cook one minute.
Step three make the sauce Tip in tomatoes and coconut milk. Add stock powder and sugar. Stir well and bring to a gentle bubble.
Step four add the beans Drain the beans and add them to the pan. Let the mix simmer. Stir now and then so the bottom does not catch.
Step five finish and serve Season with soy sauce and pepper. Fold in herbs. Spoon over rice or tuck beside potatoes. Enjoy the calm bowl.
5) Tips for Making Kidney Bean Coconut Curry
Keep the heat steady. The sauce needs time to settle. A quiet simmer keeps the texture smooth.
Taste at the end. Soy adds salt and depth. A small squeeze of lime brightens the finish if you like.
Stir in peas or spinach near the end. The greens stay bright and tender. This supports healthy vegetarian meals without extra work.
6) Making Kidney Bean Coconut Curry Ahead of Time
I cook the sauce in the morning. I hold the herbs until dinner. The flavors meld and the texture stays lush.
For easy curry recipes that reheat well this sits near the top. Add a splash of water during warm up. The cream returns to silky in a minute.
Pack rice and curry in separate boxes. Mix on the plate. This keeps grains light and the sauce glossy which helps easy veggie dinners feel fresh.
7) Storing Leftover Kidney Bean Coconut Curry
Cool the pot to room temp. Move leftovers into a tight box. Chill for two days with no drop in flavor.
Warm on low heat. Add a spoon of water if the sauce looks thick. Stir until steam rises and the beans feel hot.
For plant based dinner ideas that pack well this one works. The taste holds after a day and the sauce stays kind to the beans.
8) Try these Main Course next
9) Kidney Bean Coconut Curry
Kidney Bean Coconut Curry easy vegetarian dinner recipes
Ingredients
For the Curry
- 1 to 2 onions finely diced about 100 to 125 g
- 1 to 2 cloves garlic pressed
- one half tablespoon fresh ginger grated
- 2 tablespoons oil
- 1 can diced tomatoes 400 g
- 1 can kidney beans drained weight 265 g do not rinse
- 200 to 250 ml coconut milk
Spices
- one half teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon vegetable stock powder 5 g
- 1 tablespoon sugar or other sweetener
- 1 tablespoon soy sauce
- 2 to 3 tablespoons chopped parsley fresh or frozen
- black pepper to taste
Instructions
Prep
- Dice the onions. Press the garlic. Grate the ginger until you have about one half tablespoon.
- Open the beans. Drain to get 265 g. Keep the beans un rinsed for body.
Sauté
- Warm the oil in a wide pan over medium heat.
- Cook the onions for 5 minutes until soft.
- Stir in ginger garlic garam masala and curry powder. Cook 1 minute.
Simmer
- Pour in tomatoes coconut milk and the drained beans.
- Add vegetable stock powder and sugar.
- Bring to a boil without a lid. Lower the heat and let it bubble for about 10 minutes. Stir now and then.
Finish
- Season with soy sauce and pepper.
- Fold in parsley. Taste and adjust salt sweetness and heat.
- Serve hot with rice potatoes or warm flatbread.
10) Nutrition
One bowl sits around four hundred calories. Protein comes from beans and grains. Fat comes mainly from coconut milk.
Fiber runs high which helps you feel full. Sodium stays moderate if you go light on soy. A squeeze of lime adds brightness without salt.
For readers who search easy vegetarian dinner recipes this bowl fits the bill. It stays simple and kind to weeknights.
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