As you know, I love making recipes that are quick and easy. This recipe is one of those “set it and forget it” type of recipes that I absolutely love. While this one is not in an actual crockpot, once it’s simmering on the stove, the rest is easy! It gives me a chance to get the kids in the bathtub after a busy day of school while I check on dinner every now and then at the same time! The combination of onion, garlic and red bell peppers simmering in the vegetable broth really fills the house with a welcoming smell that makes everyone ask “ooh what’s for dinner?!” Enjoy!

Red Curry Beans and Brown Rice

Kristin Mataluni
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 5 servings


  • 2 cups of cooked brown rice you can make it fresh or in a froze steam bag in the microwave if you are in a hurry
  • Three 15oz. cans of red kidney beans drained and rinsed (we get the 365 brand from Whole Foods Market)
  • 1/2 red onion diced
  • Three cloves garlic minced
  • One 4oz. jar of roasted red peppers diced
  • 1/4 cup red wine
  • 1/2 cup vegetable broth
  • One 15oz. can of diced tomatoes
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1 tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • 1 tablespoon red curry paste


  • In a large pot, simmer the onion, garlic, and red bell pepper in the vegetable broth and red wine over medium heat, for 10 minutes.
  • Add the beans, roasted red peppers, all spices, curry paste, and tomatoes, and continue cooking for another 20 minutes.
  • Add the cooked rice and heat until all of the ingredients are well combined and heated. Salt to desired taste and enjoy with your family!
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