How To Cook Kidney Beans Curry


Kidney beans (bombay beans) makes for a delicious vegetarian meal with plenty of protein. Off course kidney bean curry is best served as bunny chow or with roti. Apart from Amma’s curry, the best tasting Kidney Beans Curry (ever) comes from the Orientals Restaurant in Durban. I am not sure if they are still in existence. If you happen to be traveling to Durban in the near future do check out Orientals Restaurant.


Amma’s Kidney Beans Curry

Amma’s supply of Kidney Beans did not come from her back garden – as did her sugar beans – these were store bought but still  just as delicious. Like sugar beans curry we often ate kidney beans curry for lunch. On occasion when we had this dish for supper Amma would add a few pieces of dried fish (a delicacy ‘indigenous’ to Durban).

The color of Amma’s Kidney Beans Curry was a light orange shade as a result of the use of Tumeric powder. Over the years Amma had several variations of her kidney bean curry. One of these variations to  included the addition of mint instead of coriander. This dish was often served as an accompaniment to mince kebab chutney and  her soft roti whenever my older sisters visited home. One of Amma’s main ingredient for kidney bean curry was  what she called ‘extra onions’ for a thick gravy – perfect for serving with roti. Another delicious  Kidney bean curry recipe is to add mince.

Kidney Beans Curry Recipe
Recipe by Georgia

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: Serves 4 persons


  • 2 cups pre boiled Kidney Beans (or canned Kidney Beans)
  • 2 onions (finely chopped)
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground ginger and garlic
  • 2 potatoes (quartered)
  • 2 cups water
  • half cup chopped mint
  • 1 medium sized tomato chopped 
  • coriander for topping 
  • 2 tablespoons oil
  •  half teaspoon salt

Cooking Directions

    1. Heat a pan with oil. Add onions. Fry until soft. Add ginger and garlic. Add mustard seeds.
    2. Add tumeric powder and chilli powder. Braise for 5 minutes.


      3. Add the chopped tomatoes. Add water. Allow to cook for 5 minutes.
      4. Stir. Add potatoes. After 15 minutes or when the potatoes are half cooked add the pre boiled beans. Add chopped mint or coriander. Add remaining water. Cover and allow to cook until the potatoes are soft.
      6. Remove from stove. Serve warm with rice or roti or perhaps as beans bunny chow.


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