This kidney bean curry with rice combines tender carrots, sweet peppers and red kidney beans in a gently spiced tomato sauce. Served alongside fluffy white rice, it makes a colourful, comforting dinner from straightforward ingredients.
Tinned kidney beans keep the preparation simple, while mild curry powder adds warmth without making the dish too hot. Finish with chopped coriander or parsley and serve in individual bowls or on a large sharing platter.
Why You’ll Enjoy This Recipe
- Made with cupboard staples: Tinned beans, chopped tomatoes and dried rice form the base.
- Easy to adjust: Choose mild or hot curry powder to suit your taste.
- Naturally colourful: Red and yellow peppers brighten the tomato sauce.
- Suitable for a vegan meal: Use a curry powder without animal-derived ingredients.
Recipe Overview
- Prep time: Approximately 15 minutes
- Cook time: Approximately 30–35 minutes
- Total time: Approximately 45–50 minutes
- Servings: 4
Ingredients
- 300g dried easy-cook white rice
- 480g tinned kidney beans, weighed after draining, then rinsed
- 150g onion, peeled and diced
- 150g carrots, trimmed and cut into small, even pieces
- 200g red and yellow peppers, weighed after removing the stalks and seeds, then chopped
- 400g tinned chopped tomatoes, including the juice
- 1 tablespoon sunflower oil — 15ml
- 4g mild curry powder
- 150ml water, plus extra as needed for the sauce
- Water for cooking the rice, according to the packet
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh coriander or parsley, to finish
Ingredient Notes
Kidney Beans
Use ready-cooked tinned kidney beans. You will need 480g drained beans, which is often around two 400g tins, although drained weights vary. Check the label before buying.
This method is designed for tinned beans and is not suitable for cooking dried kidney beans directly in the sauce.
Rice
Easy-cook white rice works well because it holds its shape when served with the curry. Cook it separately according to its packet instructions.
Peppers and Carrots
A mixture of red and yellow peppers adds sweetness and colour. Cut the carrots smaller than the peppers so they soften within the cooking time.
Curry Powder
Use mild curry powder for a gently spiced sauce. Different blends vary in strength, so taste the finished sauce before adding more.
How to Make Kidney Bean Curry with Rice
1. Prepare the Vegetables
Dice the onion, cut the carrots into small pieces and chop the peppers into bite-sized chunks.
Drain and rinse the tinned kidney beans.
2. Soften the Onion and Carrots
Heat the sunflower oil in a large saucepan over medium heat.
Add the onion and carrots. Cook gently for 8–10 minutes, stirring regularly, until the onion softens and the carrots begin to become tender.
If the vegetables start sticking, add a small splash of water.
3. Add the Peppers and Spice
Stir in the chopped peppers and cook for 3–4 minutes.
Add the curry powder and stir for approximately 30 seconds, taking care not to let it burn.
4. Simmer the Curry
Add the chopped tomatoes with their juice, the drained kidney beans and 150ml water.
Stir, bring to a gentle simmer and cook for approximately 15–20 minutes, stirring occasionally, until the carrots and peppers are tender.
Add a little extra water if the sauce thickens before the vegetables are ready. If it looks too loose, simmer uncovered briefly to reduce it.
5. Cook the Rice
While the curry simmers, cook the rice in a separate saucepan according to the packet instructions.
Drain if required, then fluff gently with a fork.
6. Season and Serve
Check that the curry is hot throughout. Taste and add salt and black pepper as needed.
Serve with the rice and finish with the chopped coriander or parsley.
Tips for the Best Results
Cut the Carrots Evenly
Small, similar-sized pieces cook more consistently. Larger chunks will need a longer simmer.
Keep the Simmer Gentle
A gentle simmer softens the vegetables while helping the beans retain their shape.
Adjust the Sauce Gradually
Add water in small splashes rather than pouring in a large amount. The finished sauce should coat the vegetables and beans without being watery.
Cook the Rice Separately
Keeping the rice out of the saucepan makes it easier to control the texture and serve the curry alongside it.
Simple Variations
Make It Spicier
Use a hotter curry powder or add a pinch of chilli flakes with the spices.
Use Frozen Peppers
Frozen chopped peppers can replace the fresh peppers. Follow their packet cooking guidance and allow any excess liquid to reduce.
Add Leafy Greens
Stir in a handful of spinach near the end of cooking and let it wilt before serving.
Try Another Rice
Basmati or brown rice can be used instead of easy-cook white rice. Follow the packet instructions and allow additional time for brown rice.
Serving Suggestions
Spoon the rice alongside the curry in shallow bowls, or arrange both on a long serving platter for sharing.
For an optional cooling accompaniment, serve with plain unsweetened plant-based yoghurt. A cucumber salad also works well alongside the warm tomato sauce.
Frequently Asked Questions
Can I use dried kidney beans?
This recipe is written for ready-cooked tinned kidney beans. Dried kidney beans need separate, appropriate preparation and cooking before they can be used in this dish. Do not add them dry to the curry sauce.
Do I drain the chopped tomatoes?
No. Add the tomatoes and their juice, as the liquid forms part of the sauce.
Can I make this without peppers?
Yes. Replace the peppers with mixed vegetables, cooking them according to their packet instructions. The finished appearance will differ from the pepper version.
Is this kidney bean curry vegan?
The listed ingredients are suitable for a vegan version when the curry powder contains no animal-derived ingredients. Check the packaging of any substitutions or accompaniments.
Is the recipe gluten-free?
It can be made with gluten-free ingredients. Check the curry powder and all packaged products before serving it as gluten-free.
Why are my carrots still firm?
The pieces may be too large or the sauce may have reduced too quickly. Add a splash of water and continue simmering gently until tender.
Can I prepare the vegetables ahead?
Yes. Chop the onion, carrots and peppers ahead and keep them covered in the fridge until you are ready to cook.
Recipe Notes
- Rice is weighed dry.
- Kidney beans are weighed after draining.
- Vegetable weights refer to the prepared vegetables.
- Cooking times are approximate and depend on the size of the vegetable pieces.
- Optional accompaniments are not included in the ingredient quantities.
- Nutritional values have not been calculated.
Shopping and the dinner plan
These quantities match our budget-plan shopping lists. Whole-pack prices, sources, date and the fresh-vegetable yield allowance are shown in the linked plans. Optional extras, substitutions and serving changes need a new cost calculation.
- £30 Family Dinner Plan UK: 5 Dinners & Shopping List
- £40 Weekly Meal Plan UK: 7 Dinners & Shopping List
- £50 Family Meal Plan UK: 7 Dinners & Shopping List
Allergens and storage
Check every product label, including stock and spice mixes. Depending on the recipe and products, allergens can include wheat/gluten, milk, celery, fish or eggs. This recipe has not been screened for allergies.
Follow the Food Standards Agency guidance: cool ordinary cooked leftovers and refrigerate within two hours; eat within 48 hours or freeze. Cool cooked rice quickly, ideally within one hour, refrigerate for no more than 24 hours before reheating, and reheat once until steaming hot.