Kidney Bean and Tomato Curry


This Indian curry recipe puts a whole new spin on rice and beans for supper. If you’re not keen on kidney beans, try white beans, black beans, pinto beans, or even chickpeas. If you want more vegetables in the mix, add trimmed green beans, sliced squash, or okra to the kidney beans. Serve over rice.

  • 1Servings


  • 2 tsp. vegetable oil
  • 1/4 cup finely chopped onion
  • 1/2 cup finely chopped tomato
  • 1/2 tsp. grated fresh ginger
  • 1/8 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 4 Tbs. plain low-fat yogurt, divided
  • 3/4 cup cooked kidney beans, rinsed and drained
  • 1/4 tsp. garam masala
  • 1 tsp. lemon juice


1. Heat oil in medium skillet over medium-high heat. Add onion, and cook 7 to 10 minutes, or until light brown. Stir in tomato, ginger, turmeric, and coriander. Cover, and cook 2 to 3 minutes, or until tomatoes are soft. Whisk in 2 Tbs. yogurt and 1/2 cup water. Stir in kidney beans, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.

2. Mash a few kidney beans in pan, then stir in garam masala and lemon juice, and season with salt and pepper, if desired. Serve topped with remaining 2 Tbs. yogurt and garnished with cilantro, if using.

Nutrition Information

  • Calories: 329
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 4 mg
  • Fat Content: 11 g
  • Fiber Content: 15 g
  • Protein Content: 17 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 659 mg
  • Sugar Content: 9 g