Recipe description
June 11, 2026
Red Kidney Bean Tomato Curry
A comforting red bean curry that supports gentle digestion
High Fiber
Protein Rich
Plant Based
88%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from kidney beans and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, fiber, and moderate healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, kidney
1
cup
Tomato
1
cup
Onion, green
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Curry powder
1
teaspoon
Seed, cumin
1
teaspoon
Salt
1
teaspoon
Black Pepper
1
teaspoon
Coriander
2
tablespoon
Instructions
1
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2
Add minced garlic and cook for another minute until fragrant.
3
Stir in curry powder and cumin, cooking for 30 seconds.
4
Add red kidney beans and chopped tomatoes, stir well.
5
Season with salt and black pepper. Simmer for 20 minutes, stirring occasionally.
6
Remove from heat and stir in fresh coriander before serving.
Nutrition
410 kcal
Calories
15 g
Protein
56 g
Carbohydrates
14 g
Fiber
7 g
Sugar
14 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
What are the main health benefits of red kidney beans and tomatoes in this curry?
Red kidney beans provide soluble and insoluble fiber and plant protein; tomatoes contribute polyphenols and vitamins. Together they fit into a balanced, gut-friendly eating pattern.
Is this curry vegan/vegetarian?
Yes — it’s plant-based and suitable for vegan or vegetarian diets (assuming no animal-based additions).
How do I cook kidney beans safely if I use dried beans?
If using dried beans, soak overnight, discard the soaking water, then boil vigorously for at least 10 minutes and simmer until tender. Canned beans are a convenient alternative.
Can I customize this curry with other pantry staples?
Yes; swap vegetables, add other beans, leafy greens, or chickpeas; adjust spices and salt to taste.
How spicy is it and how can I adjust the heat?
Control the heat with the amount of chili; use milder peppers for less heat, or add more chili for extra kick.
How should I store leftovers and how long do they keep?
Refrigerate in an airtight container for 3–4 days; freeze for 2–3 months.
What should I serve this curry with?
Rice (brown or basmati), quinoa, flatbread, or steamed vegetables.
Is this curry gluten-free?
Usually yes, if you use gluten-free spices and stock; check labels for all packaged ingredients.
How can I make this dish more gut-friendly?
Include a variety of fiber-rich vegetables and whole grains; soak dried beans and gradually increase fiber; pair with fermented foods if you eat them.
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