Kidney Bean and Spinach Curry

Name: Kidney Bean and Spinach Curry
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Indian
Ingredients: 150 g Onion; 10 g Garlic cloves; 4 g Ground cumin; 400 g Red kidney beans; 200 g Brown lentils; 400 g Tomatoes, diced; 30 ml Cooking oil; 200 g Spinach; 5 g Salt

Kidney Bean and Spinach Curry · ready in 28 min · 4 servings · 320 kcal per serving · easy · 9 ingredients

A hearty plant based curry with tender kidney beans and lentils simmered in spiced tomatoes, finished with silky wilted spinach and deep aromatic warmth.

Prep: 10 min
Cook: 18 min
Total: 28 min
Serves: 4
kcal: 320
Difficulty: easy

Indian Main dishes Meal prep Quick (30 min or less)Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

150 gOnion
10 gGarlic cloves
4 gGround cumin
400 gRed kidney beans
200 gBrown lentils
400 gTomatoes, diced
30 mlCooking oil
200 gSpinach
5 gSalt

Equipment

stovetop, chef knife, cutting board, saucepan, wooden spoon

Instructions

Prep and heat pan
Gather all ingredients, finely chop the onion and garlic cloves, and place a saucepan over medium heat with the oil. · 2 min
What to look for: onion soft and translucent
Cook aromatics
Add the chopped onion and garlic to the saucepan and cook over medium heat, stirring, until softened and lightly golden. · 5 min
What to look for: softened and lightly golden
Bloom cumin
Stir in the ground cumin and cook over medium heat until fragrant, stirring constantly so it does not burn. · 2 min
What to look for: fragrant
Add beans and tomatoes
Add the red kidney beans, brown lentils, and diced tomatoes to the saucepan and bring the mixture to a gentle boil. · 3 min
What to look for: bubbling gently
Simmer curry
Reduce to a low simmer and cook, stirring occasionally, until the curry thickens slightly. · 6 min
What to look for: thickened sauce
Wilt spinach and serve
Add the spinach and salt, cook just until the spinach wilts, then remove from the heat and serve hot. · 2 min
What to look for: spinach wilted

Nutrition (per serving)

kcal	320
Protein	18 g
Carbohydrates	45 g
of which sugars	7 g
Fat	6 g
of which saturated	1 g
Fibre	14 g
Sodium	420 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Onion

shallot: Milder and slightly sweeter than onion
leek: Use white and light green parts only

Garlic cloves

garlic powder: Add with spices to prevent burning

Ground cumin

ground coriander: Milder and citrusy compared to cumin

Red kidney beans

black beans: Rinse well to reduce sodium

Brown lentils

green lentils: Hold shape better than brown lentils

Tomatoes

crushed tomatoes: Creates smoother curry base