Happy MASHUJAA DAY KENYA! (HEROES DAY) Today is a Holiday to celebrate our heroes that fought for our self rule and independence. I know, beans is not exactly a celebratory dish, or is it? But this bean curry is what you just need to eat with some yummy chapati! We surprised dad for his birthday too. His birthday in on 23rd that is this coming Wednesday but since we were all available we thought why not have his birthday today. These beans were accompanied by some Chapati, cabbage stir fry, Beef Stew, and plain Rice. Like I said, these were no ordinary beans., no sir! You can add spice for some heat but still delicious just as they are.
INGREDIENTS
4 Cups Red Beans Cooked
1 Onion
2 Tomatoes
1 Teaspoon Garlic Powder
1 Tablespoon Turmeric
1 Tablespoon Garam Marsala
1 Tablespoon Cumin
1 Teaspoon Cloves
1 Tablespoon Curry Powder
1/8 Teaspoon Salt
1 Teaspoon Black Pepper
1/4 Cup Whipping/Heavy Cream
METHOD
Add chopped onions to pan with oil
Fry until onions softened and browned
Add chopped tomatoes
Cook until tomatoes turn paste like
Add teaspoon garlic powder
Add teaspoon black pepper
Add tablespoon turmeric
Add tablespoon curry powder
Add tablespoon garam marsala
Add teaspoon cloves
Add tablespoon cumin
Add minced ginger
Fry spices 2 minutes until fragranced
Add cooked beans
Fry beans a few minutes. Add 2 cups water
Add salt to taste
Pour in 1/4 cup whipping/heavy cream
Allow beans to simmer until gravy thickened
Serve
Perfect for Mashuja Day (Heroes Day)
SPICY & CREAMY RED BEANS CURRY
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients
- 4 Cups Red Beans Cooked
- 1 Onion
- 2 Tomatoes
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Turmeric
- 1 Tablespoon Cumin
- 1 Tablespoon Cloves
- 1 Tablespoon Curry Powder
- 1 Tablespoon Black Pepper
- 1/4 Cup Whipping/Heavy Cream
- Add chopped onions to pan with oil. Fry until onions softened and browned. Add chopped tomatoes. Cook until tomatoes turn paste like
- Add teaspoon garlic powder, black pepper, tablespoon turmeric, curry powder, garam marsala, cloves, cumin and minced ginger. Fry spices 2 minutes until mixture fragrances. Add cooked beans, fry beans a few minutes. Add 2 cups water, salt to taste. Allow to simmer 5 minutes. Pour in 1/4 cup whipping/heavy cream. Allow beans to simmer until gravy thickened
- Serve
Spicy & Creamy Red Beans Curry – Frequently Asked Questions (FAQs)
1. What is red beans curry?
This is a hearty and comforting curry made with red kidney beans (or similar red beans) simmered in a spiced tomato and coconut milk-based sauce. It’s a popular dish across East Africa, the Caribbean, and Indian cuisine.
2. What makes it creamy?
- Coconut milk is the most common source of creaminess, adding richness and subtle sweetness.
- Some variations use cashew cream, heavy cream, or yogurt for different textures or dietary preferences.
3. Is it spicy?
Yes, it's typically moderately to highly spicy, using: Fresh chilies or chili powder. Cumin, coriander, paprika, and garam masala. Ginger and garlic for warmth. Heat levels can be adjusted to taste.
4. Do I need to soak the beans?
If using dried beans, soaking overnight and then boiling is essential. If using canned beans, just rinse and add directly—no soaking needed.
5. What can I serve with it?
- Steamed rice or jeera (cumin) rice
- Chapati, naan, or flatbreads
- Sides like kachumbari, sautéed greens, or plantains
6. Is it a full meal?
Yes! It provides protein, fiber, and healthy fats, especially when paired with a grain or bread.
Nutrition Card – Approx. per 1 cup serving
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 280–350 kcal | — | Depends on coconut milk & oil used |
| Protein | 10–15 g | 20–30% | High for a plant-based dish |
| Fat | 10–18 g | 15–25% | Mostly from coconut or oil |
| Saturated Fat | 6–10 g | 30–50% | Primarily from coconut milk |
| Carbohydrates | 30–40 g | 10–15% | Beans and tomato base contribute most |
| Fiber | 8–12 g | 25–40% | Excellent for digestion and fullness |
| Sodium | 400–600 mg | 15–25% | From salt and spice blends |
| Iron | 15–20% DV | — | Plant-based iron from beans |
| Calcium | 4–8% DV | — | Slightly more if coconut milk is fortified |
📌 Nutrition Notes:
- High in fiber and plant protein
- Moderate in calories, very filling
- Can be low in cholesterol if made with minimal oil
Dietary Compatibility & Customization Guide
| Diet Type | Compatible? | Tips |
|---|---|---|
| Vegan | ✅ Yes | Use coconut milk or cashew cream |
| Vegetarian | ✅ Yes | Fully plant-based |
| Gluten-Free | ✅ Yes | Ensure spices are gluten-free certified |
| Dairy-Free | ✅ Yes | Naturally dairy-free with coconut milk |
| Nut-Free | ✅ Yes (if no cashew cream) | Use coconut milk only |
| Keto/Low-Carb | ❌ No | Beans are high in carbs |
| Paleo | ❌ No | Legumes aren’t paleo-friendly |
| Halal/Kosher | ✅ Yes | No animal products involved, check for certification if needed |
Customization Options:
- Use light coconut milk for a lower fat version
- Blend part of the beans for a thicker, stew-like consistency
- Add spinach, kale, or bell peppers for more micronutrients
- Make a milder version by using sweet paprika instead of chili powder
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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