TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 3-4 servings


  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 2 hard-boiled large eggs
  • 2 cups cubed cooked potatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 to 3/4 cup heavy whipping cream

Nutritional Facts

3/4 cup: 355 calories, 17g fat (8g saturated fat), 147mg cholesterol, 1114mg sodium, 39g carbohydrate (6g sugars, 8g fiber), 13g protein.


  1. In a skillet, saute onion in oil until tender. Stir in curry and lemon juice; cook and stir for 4 minutes. Set egg yolks aside; chop egg whites. In a bowl, combine egg whites, potatoes, kidney beans, salt, pepper and onion mixture. Pour cream over all; gently toss to coat.
  2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Grate egg yolks; sprinkle over the top. Yield: 3-4 servings.
Originally published as Curried Potatoes and Beans in Casserole Cookbook 2001, p221

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