Vegan Kidney Bean Curry

This recipe is one of my favorites for a busy weekday lunch or savory dinner in the evening. It’s great if you’re new to making your own curry or want to switch it up from your typical mix. I personally crave hearty kidney beans so I was excited to see that they mesh really well into this dish providing a little more protein to keep you fuller longer. They’re also filled with fiber, folate, iron manganese & potassium making them a very beneficial addition to your vegan diet, especially for those expecting! This also makes for a great weight loss recipe because you’re using clean ingredients that are high in a variety of other nutrients. One of my favorite things about curry is that not only is it simple to make, but it can be modified time after time giving you endless possibilities for variety depending on what you’re in the mood for!


This recipe makes about 4 servings and stores well in the fridge for a max of 3 days. It’s a great warm lunch/dinner to pack if you’re looking for a warm work friendly recipe.


The ingredients used in this recipe are ones I frequently keep on hand, making it a convenient dish to make especially when you’re stretching out meals for the the week before your next grocery trip. I prefer to use frozen mushrooms because they store for longer periods of time and can be used for multiple recipes, but it’s never a bad idea to buy fresh if you’re planning on using them within a few days. If you don’t keep these items in your pantry regularly, they are very easy to find. For an oil-less recipe, you can opt for sautéing your mushrooms in vegetable broth instead. This recipe is easy to modify with other veggies you love like sweet potatoes, bell peppers, carrots or onions.

Vegan Kidney Bean Curry Ingredients
  • Baby Bella Mushrooms- 1 lb fresh or frozen
  • Kidney Beans- 15 oz canned (organic)
  • Diced Tomatoes- 14.5 oz canned (no salt added)
  • Coconut Milk- 13.5 oz canned
  • Rice- 1 cup white or brown
  • Extra Virgin Olive Oil- 1 tbsp (or substitute for 1/4 cup vegetable broth)
  • Thyme- 1 tbsp
  • Turmeric- 2 tsp
  • Ginger- 2 tsp
  • Curry Powder- 1 tbsp
  • Garlic- 1/2 tbsp powdered or 1 tbsp fresh minced
  • Onion- 1/2 tbsp powdered or 1 cup fresh minced
  • Salt- 2 tsp
  • Pepper- 2 tsp

Nutrition Facts

This recipe logs in at 318 calories for four equal servings. It provides high amounts of iron, potassium and fiber. It includes healthy fats, clean carbohydrates and a whopping 13g of protein per serving. This recipe can be made with reduced fats & sodium by simply emitting the oil & salt and opting for fresh ingredients like garlic & onion instead of the powdered versions. Below is a more complex breakdown courtesy of MyFitnessPal.

More Nutrition Facts

Calories 318
Total Fat 13 g
Saturated Fat 10 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1292 mg
Potassium 510 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 7 g
Protein 13 g
Vitamin A 1%
Vitamin C 2%
Calcium 4%
Iron 15%

Cooking Time

With almost no prep time to account for (unless you’re using more fresh ingredients), this recipe can be made in about 25-30 minutes. Once you have your mushrooms sauteed & rice fully cooked, you’ll be able to sit back and let your curry simmer for the last 15 minutes.


  1. In a medium sized pot, bring 2 cups of water and 1 cup of rice to a boil. Cover & simmer for 15 minutes while stirring occasionally until fully cooked.
  2. Heat oil (or vegetable broth) in a medium to large sized wok and add mushrooms. Cook on medium/high until mushrooms are lightly browned.
  3. Add coconut milk, diced tomatoes and kidney beans to the pot. Bring to a boil.
  4. Stir in garlic, onion, ginger, turmeric & curry powders to the mix. Add salt & pepper and simmer for 25 minutes.
  5. Remove from burner and set curry aside for 5 minutes. Serve over or on the side of rice and enjoy!
Vegan Kidney Bean Curry Serving Suggestion

Serving Suggestion

This recipe works well with just curry and rice, but if you’re looking for something on the side, you can choose to serve it with vegan naan bread or a side salad like spring mix with carrot ginger dressing. It’s quite filling on it’s own, but if you’re entertaining, it’s never a bad idea to have extras!

If you have questions, comments or have tried this recipe, please leave a note in the section below. Also, be sure to share your favorite dishes that you’d like to see vegan. I love a good challenge!

As always, thanks for your love & support.

‘Til next time!

Em 🌱

Emmy May, The Plant Based Bae
Emmy May, The Plant Based Bae

Hi! My name is Emmy May and I’m The Plant Based Bae. I was born and raised in the Midwest, and have called Southern California home for the past seven years. In 2018, I decided to switch to a vegan diet which led to me improving my overall quality of life and learning a lot about health & humanitarianism. Since then, I’ve had countless conversations with vigorous vegans and curious omnivores to share what I’ve learned along the way.

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