This cosy and flavorful kidney beans and chickpea curry is a meal that’s hearty, fiber-packed, and perfect for busy weeknights.
ingredients
- Aromatics: Onion, garlic.
- Seasonings & Spices: Salt, pepper, paprika (sweet or smoked), cumin, curry powder, garam masala, chili powder.
- Base & Liquids: Tomatoes, canned coconut milk, cooking oil.
- Beans & Legumes: Kidney beans, chickpeas.
- Fresh Garnish: Chopped coriander (cilantro).
how to make it
- Saute onion - Start by heating some oil in a large pan over medium heat. Once hot, add the diced onion and cook until softened—about 3 to 4 minutes. Next, stir in the garlic and let it cook for 30 seconds, just until fragrant.
- Add tomatoes - Now, we add the diced tomatoes and tomato paste. Stir occasionally to break the tomatoes down and allow them release their juices.
- Add spices - Once the tomatoes have thickened, it’s time for the spices - paprika, cumin, curry powder, garam masala, chili powder, salt, and pepper.
- Add beans & chickpeas - Next, add the kidney beans and chickpeas. Stir well so they combine well with the delicious spices.
- Add coconut milk - Now, pour in the coconut milk, give everything a good stir, and bring it to a gentle simmer. Cover and let it cook for 15 to 20 minutes, stirring occasionally until the sauce thickens to your liking.
- Garnish and serve - Finally, stir in chopped coriander (cilantro) and taste to adjust seasoning if needed. Serve it warm with rice, naan, or any side you love!
If the curry thickens too much, just add a splash of water or stock to loosen it up. And if you think it is too thin, cook it for a couple of minutes longer, stirring from time to time.
how to store and reheat leftovers
This kidney beans and chickpeas curry can be refrigerated in an airtight container for 3-4 days. It can be frozen in a freezer-safe container for up to 4 months.
To reheat, microwave it for 30-40 seconds, or until warmed through. It can also be reheated on the stovetop over low heat or in the microwave, adding a splash of water or coconut milk if needed.
To reheat from frozen, thaw overnight in the fridge before reheating.
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📖 Recipe
Kidney Bean Chickpea Curry
This cosy and flavorful kidney beans and chickpea curry is a meal that’s hearty, fiber-packed, and perfect for busy weeknights.
Equipment
cast-iron pot
cooking spoons
Measuring cups and spoons
Ingredients
- 1-2 tablespoon cooking oil
- 1 medium-sized onion diced
- 3-4 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon ground paprika (sweet or smoked)
- ½ teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (use more or less, as preferred)
- 3-4 medium-sized tomatoes diced
- 1 tablespoon tomato paste
- 1 can canned coconut milk - 14.5 oz or 411g
- 1 can kidney beans - 15.5 oz can approximately 440grams
- 1 can chickpeas - 14.5 oz or 411g
- a handful fresh chopped coriander (cilantro)
Instructions
- Heat oil in a large pan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
- Add the tomatoes and tomato paste, and let cook for 5-10 minutes, stirring occasionally until the tomatoes break down.
- Add paprika, cumin, curry powder, garam masala, chili powder, salt, and pepper. Stir well and cook for 30 seconds to 1 minute to release their flavors.
- Next, add the kidney beans, and chickpeas. Stir well so the spices combine with the chickpeas and kidney beans.
- Stir in the coconut milk.
- Bring to a gentle simmer and cook covered, for 15-20 minutes, stirring from time to time until the sauce thickens to your liking.
- Stir in the chopped coriander (cilantro) and adjust the seasoning if needed. Serve warm with rice, naan, or your favorite side dish.
Nutrition
Calories: 305kcalCarbohydrates: 23gProtein: 8gFat: 23gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 682mgFiber: 7gSugar: 6gVitamin A: 927IUVitamin C: 16mgCalcium: 49mgIron: 4mg
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