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Curried Pink Beans in a skillet with more dry beans in the background
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5 from 1 vote

Curried Pink Beans with Dill

A delicious curry made with pink beans (you can sub pinto beans or kidney beans) and a few simple spices. Habanero pepers and dill add sass and lots of flavor. Serve with rice or bread for a satisfying, hearty and healthy meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: Indian-Caribbean Fusion
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Curried Pink Beans
Servings: 6
Calories: 97kcal


  • 14 oz pink beans (drained. Can sub with pinto beans or kidney beans)
  • 1 medium red onion , sliced very thinly
  • 4-5 cloves garlic , thinly sliced
  • ½ habanero pepper , chopped finely (wash hands thoroughly after handling!)
  • 1 medium tomato , chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • ½ teaspoon turmeric (optional)
  • ½ cup dill , finely chopped
  • 1 tablespoon vegetable oil
  • Salt to taste


  • Heat the oil in a saucepan over medium-high heat. Add the onions and sugar and stir for a minute. Turn the heat to medium-low and let the onions caramelize, about 10 minutes.
  • Add the chopped habanero pepper and garlic. Cook for about five minutes. By now the onions should be fairly brown and the garlic would have taken a golden hue.
  • Add the tomato, turmeric if using, and cumin and coriander powders. Cook, stirring occasionally, until the oil begins to separate.
  • Add the beans and stir to mix. Add salt to taste.
  • Allow the beans to simmer for about 10 minutes until the flavors have merged.
  • Add the chopped dill and turn off the heat.
  • Serve hot!


Calories: 97kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 318mg | Fiber: 4g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg