Quinoa & Kidney Bean Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Quinoa & Kidney Bean Curry Recipe – Coconut Milk & Spice Blend

Hey everyone! I’m so excited to share this recipe with you. It’s a little fusion dish that’s become a real comfort food in my kitchen – a creamy, flavourful curry that’s surprisingly easy to make. I first stumbled upon combining quinoa with Indian flavours when trying to add a bit more protein to our meals, and honestly, it was a game changer! This Quinoa & Kidney Bean Curry is packed with goodness and tastes absolutely divine.

Why You’ll Love This Recipe

This curry is a winner for so many reasons! It’s quick – ready in about 30 minutes, making it perfect for weeknights. It’s healthy, thanks to the protein-packed quinoa and kidney beans. And the coconut milk gives it a beautiful creaminess without being overly heavy. Plus, the spice blend is warm and inviting, making it a truly satisfying meal.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• ½ cup Quinoa
• ⅓ cup cooked Kidney Beans
• ½ cup Corn
• ¾ cup Coconut milk
• ¼ cup Water
• 1 Onion, chopped
• 1 inch Ginger
• 2 Garlic cloves
• 1 Green Chilli
• 1 fistful Fresh mint leaves
• ¼ tsp Chilli powder/paprika
• 1 tsp Cumin powder
• 2 tbsp Oil
• 1 inch Cinnamon stick
• 2 Cloves
• 2 tbsp chopped Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Quinoa: This little grain is a powerhouse of protein and fibre! I prefer white quinoa for this recipe, but you can use red or black quinoa too – they’ll just have a slightly different texture. (About 185g quinoa)
• Kidney Beans: In India, we use a lot of different beans in our curries. Rajma (kidney beans) are super popular in the North, but you’ll find variations across the country. Canned kidney beans are a lifesaver, but if you have the time, cooking dried beans from scratch is always worth it! (About 80g cooked kidney beans)
• Coconut Milk: Full-fat coconut milk will give you the richest, creamiest curry. But if you’re watching your calories, light coconut milk works just fine too – it just won’t be quite as decadent. (About 180ml coconut milk)
• Fresh Mint: Don’t skip the mint! It adds such a lovely freshness that really brightens up the curry. A good handful is perfect. (About 15-20 mint leaves)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make a paste. Grind the ginger, garlic, green chilli, and mint leaves into a fine paste. A little water helps it along if needed.
2. If you’re using canned beans, give them a quick rinse. If you’re starting with dried beans, make sure they’re cooked until nice and soft – a pressure cooker makes this super speedy!
3. Boil the corn kernels for just a few minutes until they’re tender-crisp. Set them aside.
4. In a measuring cup, combine the coconut milk and water (¾ cup coconut milk + ¼ cup water). This is our curry base!
5. Heat the oil in a pan over medium heat. Add the cinnamon stick and cloves and sauté for a few seconds until fragrant. This is where the magic starts!
6. Add the chopped onions and sauté until they turn translucent and slightly golden.
7. Now, mix in the ground ginger-garlic-chilli paste and cook until the raw aroma disappears. This usually takes a couple of minutes.
8. Stir in the chilli powder and cumin powder. Cook for another 30 seconds, stirring constantly, to bloom the spices.
9. Pour in the coconut milk mixture. Add the cooked kidney beans, corn, and salt. Bring everything to a gentle boil.
10. Add the quinoa, give it a good stir, cover the pan, and simmer on low heat until the liquid is absorbed and the quinoa is tender. This usually takes about 15-20 minutes.
11. If the quinoa is still a little undercooked, sprinkle in a tablespoon or two of water and cook for a few more minutes.
12. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned along the way:

• Consistency is Key: If you like a thicker curry, use less water. For a thinner curry, add a little more.
• Preventing Sticking: Keep the heat on medium-low and stir occasionally to prevent the curry from sticking to the bottom of the pan.
• Blooming Spices: Don’t rush the spice step! Cooking the spices in oil releases their flavour and aroma.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the green chilli to half or omit it altogether. Use just a pinch of chilli powder.
  • Medium: Use the recipe as written.
  • Hot: Add another green chilli or increase the chilli powder to ½ tsp.
• Festival Adaptation: This curry would be lovely served during festivals like Navratri or Diwali, alongside other vegetarian dishes.

Serving Suggestions

This Quinoa & Kidney Bean Curry is incredibly versatile. You can enjoy it with:

• Steaming hot rice
• Warm roti or naan
• A side of cooling raita (yogurt dip)
• Crispy papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to a month.

FAQs

1. Can I use different types of beans in this curry?

Absolutely! Chickpeas, black beans, or even white beans would work beautifully.

2. What is the best way to cook quinoa for this recipe?

Rinsing the quinoa before cooking helps remove any bitterness. I usually cook it separately according to package directions, but you can also cook it directly in the curry as described in the recipe.

3. Can I make this curry ahead of time?

Yes! You can make the curry a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

4. How can I adjust the thickness of the curry?

Add more water for a thinner curry, or simmer it uncovered for a few minutes to reduce the liquid and thicken it up.

5. What are the health benefits of including quinoa in an Indian diet?

Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fibre, iron, and magnesium – all things that are beneficial for your health! It’s a fantastic addition to any diet, and especially great for adding a nutritious boost to Indian meals.