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    Home > Indian Vegan Recipes

    Instant Pot Kidney Beans Curry with Spinach and Potatoes

    Posted: Feb 7, 2018 ยท Updated: Apr 27, 2022

    Jump to Recipe
    Instant Pot Kidney Beans Curry, Rajma - HolyCowVegan.net

    An Instant Pot Kidney Beans Curry with Spinach and Potatoes that requires just 10 minutes of prep, and is ready in under an hour. There is no added fat in this curry, but it's delicious and nutritious and packed with flavor and veggies. A soy-free, gluten-free, vegan recipe.

    Instant Pot Kidney Beans Curry in white bowl with slices of lime.

    If you love kidney beans and cooking with the Instant Pot as much as I do, I have the perfect recipe for you today: my Instant Pot Kidney Beans Curry with Spinach and Potatoes.

    Instant Pot Kidney Beans Curry, Rajma, in a white bowl against a black background

    This recipe packs more flavor and nutrition than any single dish has a right to, and the potatoes add a touch of decadence without taking away from the healthfulness of the curry.

    I usually make this curry when I am multitasking, because it takes just a small amount of prep and the Instant Pot makes this a mostly hands-off cooking experience. It's a good idea to pre-soak the kidney beans for a couple of hours, simply because it helps you better determine the amount of water to add to the Instant Pot. You don't want to add too little because the curry would be too dry and could stick to the bottom of the pot. You don't want to add too much because, of course, you'd be stuck with a watery curry.

    Convenience is certainly one of the most attractive features of this kidney beans curry, but it doesn't, in any way, take away from its incredible deliciousness. I add a tiny bit of vegan yogurt to the dish to make it even more flavorful and rich. Try and use rajma masala, available online and at Indian groceries, if possible. If not, use garam masala instead. Your dish will still be delicious.

    If you make the Instant Pot Kidney Beans Curry with Spinach and Potatoes, be sure to come back and let me know. It has become a staple at our home.

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    A bowl of instant pot kidney beans curry with slices of lime.
    Instant Pot Kidney Beans Curry, Rajma - HolyCowVegan.net

    Instant Pot Kidney Beans Curry with Spinach and Potatoes

    An Instant Pot Kidney Beans Curry with Spinach and Potatoes that requires just 10 minutes of prep, and is ready in under an hour. There is no added fat in this curry, but it's delicious and nutritious and packed with flavor and veggies. A soy-free, gluten-free, vegan recipe.
    4.89 from 9 votes
    Print Recipe Review Recipe
    Course: Main/Curry
    Cuisine: Indian, Instant Pot Recipe, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Instant pot kidney beans curry spinach potatoes
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 8 servings
    Calories: 214kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 ยฝ cups dried kidney beans (rajma)
    • 1 medium onion (finely chopped)
    • 4 cloves garlic (minced)
    • 1 tablespoon grated ginger
    • 2 tablespoon vegan yogurt (I use cashew yogurt, but if you want to make this nut-free, use coconut or any other nut-free yogurt)
    • 1 heaping tsp ground coriander
    • ยฝ teaspoon turmeric
    • ยฝ to 1 teaspoon cayenne (or any red chilli powder)
    • 2 tablespoon rajma masala powder (or garam masala powder)
    • 2 medium tomatoes (pureed)
    • 1 small bunch spinach (about 5 cups)
    • 4 medium potatoes
    • Salt to taste
    • 2 tablespoon cilantro
    • Slices of lemon
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    Instructions

    • Soak the kidney beans for two hours in enough hot water to cover by at least two inches. Drain before use.
    • Add a tablespoon of water to the liner of the Instant Pot and set it to saute. Add the onions, ginger and garlic and saute for a few seconds while you prep the potatoes and spinach.
    • When the onions start to turn translucent, add the vegan yogurt and saute for another minute. Add the tomato puree, turmeric, cayenne and rajma masala or garam masala and give everything a stir.
    • Add the potatoes and spinach along with the drained kidney beans and mix well. Add three cups of water. Turn off the saute function, click in the Instant Pot lid, and set to the "beans" function which should set the curry to pressure cook for 30 minutes.
    • Let the Instant Pot release all pressure or, if you're in a hurry, wait 10 minutes after cooking and release any remaining pressure. Open and add salt to taste and stir well. Garnish the curry with coriander leaves and squeeze in lemon, if you wish.
    • Serve hot with rice, roti or naan.

    Nutrition

    Calories: 214kcal | Protein: 11g | Fat: 0.8g | Potassium: 1175mg | Fiber: 8.3g | Sugar: 3.5g | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Instant Pot Kidney Beans Curry in which bowl with text inlay that says "instant pot kidney beans curry with spinach and potatoes"
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Deanna Seeley

      May 07, 2020 at 1:28 pm

      5 stars
      Somehow I missed an important ingredient when making this delicious Holy Cow Vegan dish, Instant Pot Kidney Beans Curry with Spinach and Potatoes: CURRY

      Reply
      • Vaishali

        May 07, 2020 at 3:02 pm

        You don't need to add curry powder to every curry. That's why we have the other spices! ๐Ÿ™‚ Happy you enjoyed it.

        Reply
    2. Isabella

      August 16, 2019 at 3:48 pm

      5 stars
      Have just had it for dinner! Delicious!

      Reply
    3. Priya

      May 06, 2019 at 8:12 pm

      5 stars
      I recently went dairy and soy free and i Love your recipes. They are so true to Indian cuisine. I made this curry today. Since I didnโ€™t have beans to soak, I used kidney beans from a can and used coconut milk since I didnโ€™t have nondairy yogurt. This dish still came out wonderful!!! My 2 year old ate a bunch and Iโ€™m about to go do the same.

      Reply
    4. Faith

      March 13, 2019 at 11:15 pm

      4 stars
      Very tasty and so easy to make. The only thing I would change is the amount of masala. I almost wonder if teaspoon and tablespoon were mixed up?

      Reply
    5. Amanda Caunt

      January 14, 2019 at 5:37 am

      5 stars
      This was great! I used canned kidney beans and a pressure cooker. Now on my list of go to recipes.

      Reply
      • Vaishali

        January 21, 2019 at 10:42 am

        So happy you tried, Amanda!

        Reply
    6. Lotte

      August 29, 2018 at 3:05 pm

      5 stars
      I can't believe how good this is with such simple ingredients. One of the best meals I've had in a kong time!

      Reply
      • Vaishali

        February 20, 2019 at 8:26 pm

        Thanks, Lotte!

        Reply
    7. Supriya

      February 08, 2018 at 11:02 pm

      My picky, hard-to-please teenager had 3 bowls of this tonight and said โ€œthis is REALLY good!โ€ The house smells amazing too.

      Reply
    8. Krithika

      February 08, 2018 at 6:53 pm

      This looks like a great way to do a quick rajma-chawal dinner. Can't wait to try it out in my IP!

      Could I ask a favor? Could you please help adapt your gumbo recipe for the Instant Pot? I love the recipe, but I seem to spend at least an hour by the stove for it. I'm hoping the IP will help with that but I'm not sure what the best way to cook it would be.

      Reply
      • Vaishali

        February 08, 2018 at 9:45 pm

        Krithika, great idea, and I will do that.

        Reply
    9. Clare

      February 07, 2018 at 11:28 am

      Can you adapt this for the Slow Cooker, with tinned kidney beans, as I don't have an Instant Pot. Thanks!

      Reply
      • Vaishali

        February 07, 2018 at 1:13 pm

        Clare, absolutely. Just add all ingredients at the same time and use canned or cooked beans. You might want to check on the water a couple of times during cooking and add more if the curry gets dry.

        Reply
        • Clare

          February 08, 2018 at 7:08 am

          Thanks! I am gonna give this a try ๐Ÿ™‚

          Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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