Red Beans Curry


This “Red Bean Curry”  with coconut milk prepare for the first time and believe me it was terrific with da texture & ma family it was superlike.  There are a different types of red beans which  including small red beans and red kidney beans are also easy to digest and are very flavorful, with less of a “beany” taste than the other beans.

This beans are a healthy source of protein & Iron, and by combining them with brown rice or other complementary grains,  is a “complete” meal it’s containing all the amino acids necessary for good nutrition. And unlike meat, beans are naturally low in fat and cholesterol-free.

This beans are famous for their fiber content, and a cup of cooked Red bean or kidney beans provides almost half of your daily fiber.

Canned beans are convenient, but are also often high in sodium and other additives, that is y i personally dont use can bean i alwys use dry bean its a long process but has to see for the health wise also so i prefer for the dry beans.

First for dry bean removing any stones or damaged beans, then soak them overnight in cool, fresh water. In the morning, change the water and bring to a boil, cooking until the beans are done, usually between 15 minutes and 1 hour, depending on the type of bean.


1 cup red beans (Soak overnight and boil)
2 tbsp canola oil
1 onion (finely sliced)
1 medium tomatoes (chopped chuck)
4 tbsp coconut milk (thick)
1 tsp garam masala
1 clove garlic, chopped
1/2 tsp ginger paste
1 tsp salt (or to taste)



Take a pan add oil on medium-high heat, add sliced onions sauté till golden.

Then add the ginger and garlic sauté for 1 minute, add Chuck the tomatoes and sauté for 2 minutes.

Then add in the red beans, salt, garam masala, and 2 tbsp. of the coconut milk. Stir gently to mix, add little water according to gravy thick consistency or less (I use boiled bean water) then put the lid on and let it simmer for 10 minutes on low heat.

Take off the lid, turn the heat up to medium and add the rest of the coconut milk. Mash some of the softened beans with the back of your spoon (this releases their starch into the gravy, making it thicker).

Check for salt according to your taste. Stir, then put the lid back on for another 5 mins. After that, turn off the heat.

Garnish with Fresh Coriander &  Serve with Chapatti or parathas either.


Note : 

1 cup dry Red Beans soak overnight and boil / can use tin one also

can use green chilly i dont use coz of ma kids dont hve much spicy so didn’t use.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s