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Kidney Bean, Coconut & Potato Curry

Vegetarian - Vegan - Novice



Serves 4

  • 2 tablespoons of oil

  • 1 teaspoon of cumin seeds

  • Pinch of asafoetida

  • Half an onion diced finely

  • 2 tablespoons of crushed tomatoes

  • 2 medium sized potatoes quartered

  • 1 tablespoon Sobhna's Authentic Original Curry Paste

  • Salt to taste

  • 400g of kidney beans

  • 75ml of light coconut milk

  • 0.5 teaspoon garam masala

  • Fresh coriander

sobhna's recipe kidney bean coconut potato curry recipe
recipe kidney bean coconut potato curry recipe



  1. Heat oil in a wok on high heat. Add cumin seeds when the oil is ready, along with a pinch of asafoetida.

  2. Add diced onion and stir continuously for one minute on a low heat.

  3. Add the quartered potatoes and sauté for five minutes.

  4. In a small bowl mix 1 tbsp. of Sobhna’s Authentic Curry Paste with some hot water to make a paste and add to the potatoes.

  5. Add salt to taste. At this stage you can add green chilli or chilli powder for extra heat.

  6. Reduce heat to medium, and cover and cook for 5 minutes.

  7. Uncover, and add the kidney beans and stir well.

  8. Cover and simmer for another 3-5 minutes.

  9. Add approx. half a cup of hot water and cook until the potatoes are cooked.

  10. Stir in the coconut milk and simmer for 2 minutes more.

  11. Remove from heat, add garam masala and fresh coriander. Serve with rice.


Watch the full video tutorial for this recipe.

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