Kidney Bean Curry

This is a variation of an earlier recipe for curried kidney beans. I was rushed in the morning, and I just put everything in the crockpot before going to work.

Unbelievably, everyone loved this. We ate it for dinner with rice and tacos.


3 cups kidney beans 

1 onion, chopped 

1 can of diced tomatoes 

1 tablespoon salt, or to taste

1 tablespoon ginger 

2 tablespoons coriander 

1 teaspoon cumin, paprika 

1/2 teaspoon turmeric, pepper 

1/4 teaspoon red pepper flakes 

1-2 cloves of garlic, crushed 

Water: 9 cups if using pressure cooker, to cover if using crockpot 

Optional: Fresh cilantro right before serving adds a special gourmet touch.


Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning. 

In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.

As I shared, I was time challenged this morning. I did not have the time to sauté everything first. I placed all the ingredients into the crockpot and it cooked on low all day. 

Here is my only picture:


Good thing I took it. I offered some to a visitor, who liked it so much, she requested to take some home. It’s now all gone.

An unexpected hit!


50 thoughts on “Kidney Bean Curry

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