“But where do you get your protein!?” is a familiar question many vegans hear. I’m not a nutritionist, but rice and beans form a complete protein, so my short answer is: rice and beans. This simple pairing has been a staple in my kitchen for years.
Tip: If you use canned beans, rinse them thoroughly to remove the soaking liquid — this helps reduce gas. Rinse until the little bubbles disappear.
This kidney bean curry is straightforward and quick, a perfect meal for days when you want something wholesome without spending hours cooking. It’s forgiving and adaptable, so you can tweak the heat level or seasoning to suit your taste.
I used adjuma pepper for some heat, but a habanero or any hot chili will work if you can’t find adjuma. If you don’t have any of those, regular chili peppers will be fine.
Aren’t those beans beautiful?
I like serving this curry with short-grain rice; its sticky texture makes it easy to shape and pairs nicely with saucy curries. If you have a little time, short-grain rice is great for making fun rice balls or other creative shapes — I once made a Pikachu-shaped rice ball to go with this curry. If you’re in a hurry, plain rice works perfectly.
To color and decorate a rice ball: use a pinch of turmeric for yellow coloring, nori (seaweed) to make the eyes, nose, mouth and ears, tomato for the cheeks, and a small grain of rice for the pupil.
Now let’s get cooking — and remember, it’s okay to play with your food!
If you try this recipe, leave a comment or tag me in your recreations on Instagram.
One Love.
A.J.
Kidney Bean Curry
10 mins
30 mins
40 mins
Main Dish, quick meal
Vegan
3 people
Ingredients
- 250 grams kidney beans
- 5 cloves garlic minced
- 1 onion chopped
- 3 tomatoes diced
- 1 hot pepper I used adjuma
- 1/2 tsp cumin seeds or powder
- 1 tsp garam masala
- 2 bay leaves
- 1 cube vegetable bouillon
- 2 cups water
- 1 handful cilantro
- 1/2 tsp lemongrass powder
- 1 tsp mango powder (optional)
Instructions
-
Start by sautéing the chopped onion and minced garlic in a little oil until the garlic becomes translucent. Add the diced tomatoes and cook for another two minutes to soften them.
Add the rinsed kidney beans, hot pepper, cumin, garam masala, bay leaves, vegetable bouillon cube, water, lemongrass powder and mango powder (if using). Stir to combine, cover the pot and simmer gently on low heat for about 25 minutes so the flavors meld.
Five minutes before the curry is done, stir in the chopped cilantro or reserve it to use as a garnish. Meanwhile, prepare the rice. Taste the curry near the end and only add salt if needed, since many bouillon cubes already contain salt.