Why this fits a family on a budget
Two cans of kidney beans and pantry spices make this hearty curry cost well under $3 per serving while coconut milk adds richness without expensive ingredients. Everything cooks in one skillet in under 30 minutes, making it completely manageable for a novice on a busy weeknight.
• 30 oz canned kidney beans
• 13.5 oz canned coconut milk
• 14.5 oz canned diced tomatoes
• 1 medium yellow onion
• 4 clove garlic cloves
• 1 tsp fresh ginger
• 2 tbsp vegetable oil
• 1.5 tsp garam masala
• 0.5 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp salt
• 8 count flour tortillas
• 2 cup baby spinach
• 1 whole lime
1. Drain and rinse the two cans of kidney beans in a strainer under cold water; set aside. Drain the canned diced tomatoes over the sink, reserving the liquid in a small bowl.
2. Dice the yellow onion into small pieces about ¼ inch. Mince the 4 garlic cloves and grate or finely mince the 1 tsp ginger.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the diced onion. Cook for 5 minutes, stirring every minute or so, until the onion is soft and golden around the edges.
5. Add the minced garlic and ginger. Stir constantly for 1 minute until fragrant.
6. Add 1.5 tsp garam masala, 0.5 tsp turmeric, and 1 tsp smoked paprika. Stir into the onion mixture for 30 seconds, letting spices coat the onions and deepen in color slightly.
7. Add the drained diced tomatoes. Stir and cook for 2 minutes, pressing tomatoes lightly with the spoon, until the mixture looks thick and paste-like.
8. Pour in the full 13.5 oz can of coconut milk and stir to combine — the sauce should turn a warm orange-cream color. If it looks too thick, add a splash of the reserved tomato liquid.
9. Add the drained kidney beans and 1 tsp salt. Stir gently so beans stay mostly whole. Bring to a gentle simmer over medium heat — small bubbles forming at the edges — and cook for 8 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon.
10. Add 2 cups baby spinach and stir for 1 minute until fully wilted and dark green.
11. While curry finishes, heat each flour tortilla individually in a dry skillet over medium-high heat for 20 to 30 seconds per side until lightly brown and pliable. Stack and cover with a towel to keep warm.
12. Squeeze the lime over the curry, taste, and adjust salt if needed. Serve curry in bowls alongside warm tortillas for scooping.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.