Bean Curry

bean curry at Kababees

Our Bean Curry is a wholesome, hearty dish that celebrates legumes in a spiced gravy. We typically use red kidney beans (similar to rajma in North Indian cuisine) to create this curry, simmering them until they are tender and infused with flavor. This is a vegan/vegetarian curry, but it’s so satisfying and protein-rich that even die-hard meat eaters find comfort in it. Imagine something akin to a chili, but with South Asian spices instead of Tex-Mex flavors – that’s the vibe of our Beans Curry: warming, nourishing, and packed with goodness.

The curry base is made with the usual suspects: onions, tomatoes, ginger, and garlic – cooked down to a luscious masala. We spice it moderately with cumin, turmeric, coriander, and often a touch of garam masala. The star, of course, is the beans. We slow cook the kidney beans in this gravy, sometimes adding a bit of butter or ghee for richness, until the beans are soft but still hold their shape. As they cook, the beans release their starch, thickening the sauce into a velvety consistency that coats the back of a spoon. The gravy has a deep, brick-red color and a comforting earthiness from the beans and spices melding together.

On your platter, the Bean Curry will be served piping hot beside your rice or naan. When you spoon it over rice, the sauce seeps in between the grains, carrying those little red beans with it. Each mouthful has a gentle spice (the heat level is typically mild to medium, easily adjustable upon request) and a creamy texture from the beans. There’s a soulfulness to this curry – it’s the kind of simple, nourishing food many of us grew up on. Often, we garnish it with a sprinkle of fresh cilantro and a few slivers of ginger or green chili for those who enjoy an extra kick (you can easily avoid the chili if you’re not a heat seeker).

The side salad and cooling raita that come with the platter pair nicely here; a bite of crisp cucumber or a spoon of yogurt can refresh your palate between hearty bites of beans and rice. If you’re eating it with naan, you can scoop the curry up and the beans will obediently sit on the bread, making for a perfect bite each time.

Our Beans Curry is a great choice for those seeking a healthier indulgence. Kidney beans are loaded with fiber, protein, and nutrients, so you’re not just treating your taste buds – you’re also giving your body something really nutritious. But beyond the health angle, the curry is genuinely delicious in a down-to-earth way. It’s not flashy or overly complex; it’s just good, honest food that hits the spot.

Many of our customers who follow a plant-based diet rate our Bean Curry as one of their favorites, but we also find plenty of non-vegetarians ordering it when they want a break from meat or a cozy, stew-like meal on a cooler day. It has that “cooked all day” depth that makes you feel cared for.

If you enjoy dishes like chili, baked beans, or lentil soups, think of the Beans Curry as their aromatic South Asian cousin. It’s comforting and familiar, yet new and exciting in its spice profile. Combined with the rice/naan and trimmings, it’s a complete meal that will leave you full and content. Give it a try – it might just surprise you how much you love it. It manages to be both simple and sophisticated: simple ingredients (beans, tomatoes, spices) coming together to create a layered flavor that is quintessentially South Asian. It’s comfort food with a zing, and we suspect you’ll find yourself scooping up every last bit of the sauce – it’s that good.