This curry is built around kidney beans cooked with coconut milk, tomatoes, and a small blend of spices, with thyme adding a distinctive flavour to the base. The combination of beans, aromatics, and liquid creates a thick, balanced sauce that develops as it simmers. It’s a straightforward way to turn simple ingredients into a fully structured curry.
Why this recipe works
- Uses whole beans for texture
- Coconut milk balances spices
- Simple ingredients build depth
- Works well for batch cooking
Jamaican Kidney Bean Curry
A coconut-based kidney bean curry with a thick, lightly spiced sauce and a soft, balanced texture.
- 200 g dried kidney beans (or 2 × 400 g tins, drained)
- 15 ml coconut oil
- or use vegetable stock instead
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 spring onions (chopped)
- 2 medium tomatoes (chopped)
- 1 tsp ground coriander
- ¼ tsp cumin
- ¼ tsp turmeric
- 2 sprigs fresh thyme
- or ½ tsp dried
- 240 ml coconut milk
- 60 ml water (or reserved cooking liquid)
- 1 whole Scotch bonnet pepper (or ¼ tsp cayenne)
- ½ tsp salt (to taste)
Cook the beans (if using dried)
- Soak beans in water for ~8 hours
- Drain and rinse
- Boil in fresh water for ~1 hour until tender
- Drain, reserving ~120 ml cooking liquid
Build the base
- Heat oil in a pan over medium heat
- Add onion and cook ~4 minutes until soft
- Add garlic and ginger
- Cook ~30 seconds
Add spices and veg
- Add spring onions, tomatoes, coriander, cumin, turmeric, and thyme
- Cook ~2 minutes, stirring
Combine
- Add beans, coconut milk, and water (or reserved liquid)
- Add Scotch bonnet
- Bring to a simmer
Finish
- Simmer for ~15 minutes until thickened
- Remove whole pepper (optional)
- Season to taste
Variations & substitutions
- Use canned beans for speed
- Adjust chilli intensity
- Add extra liquid for looser curry
Storage & leftovers
Keeps for 3–4 days in the fridge and freezes well. Thickens over time, so add water when reheating.