Creamy King Prawn & Butter Bean Coconut Curry

Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tsp garam masala (use half)

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
1 handful of fresh coriander (use half)
570g queen butter beans (use a quarter)

(Butter beans in their bean stock (water and salt).)
1 unwaxed lime (use half)
1 onion (use half)
40g baby spinach (use half)
90 raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
200g baby tomatoes (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 tsp nigella seeds (use a quarter)

(Nigella Seeds)
80g brown rice (use half)

(100% Brown Rice)
15g creamed coconut (use half)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	540Kcal
	445kJ	2261kJ
Fat	3.0g	15g
of which saturates	1.1g	5.6g
Carbohydrates	14g	69g
of which sugars	1.8g	8.9g
Protein	6.0g	31g
Salt	0.4g	2.0g
Fibre	3.4g	17g

Ingredients

200g baby tomatoes
40g baby spinach
80g brown rice

(100% Brown Rice)
1 onion
1 handful of fresh coriander
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tsp nigella seeds (use half)

(Nigella Seeds)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 unwaxed lime
2 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
570g queen butter beans (use half)

(Butter beans in their bean stock (water and salt).)
15g creamed coconut
180g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	540Kcal
	445kJ	2261kJ
Fat	3.0g	15g
of which saturates	1.1g	5.6g
Carbohydrates	14g	69g
of which sugars	1.8g	8.9g
Protein	6.0g	31g
Salt	0.4g	2.0g
Fibre	3.4g	17g

Back

High protein 1/3 daily fibre 9 plants Low sat fat

Creamy King Prawn & Butter Bean Coconut Curry

Name: Creamy King Prawn & Butter Bean Coconut Curry - Recipe Box
Brand: Mindful Chef
Price: 15.10 GBP
Availability: InStock

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Shellfish

Join the bean revolution with Mindful Chef x Bold Bean Co. Plump, deliciously creamy butter beans simmer away in a rich coconut curry, infused with warm spices. Responsibly-sourced king prawns and a zesty lime coriander salsa complete the feast. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’. Beans have never tasted better.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan of salted water to the boil
Boil a half-full kettle
Pull out a large frying pan, a sieve, a small bowl & a measuring jug

Boil & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Finely dice the onion. Dissolve the creamed coconut in the jug with 150ml boiling water (75ml for 1 person)

Build the base

Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until starting to soften
Add the tomatoes and cook for 3-4 mins, until starting to blister
Add the ginger & garlic paste, curry powder and garam masala and cook for a further minute

Simmer simmer

Stir in the coconut mixture and bring to the boil, then add the prawns and simmer for 9 mins, until the prawns are pink and cooked through
In the final 5 mins of cooking, add the half jar of beans with their stock, and cook for the remaining time

Make the lime coriander salsa

Meanwhile, finely chop the coriander. Halve the lime
To the small bowl, add the coriander, the juice from half the lime, 1 tsp oil and a pinch of salt. Mix well and set aside
Rinse the spinach, then stir into the curry. Simmer for 1 min, until wilted. Taste and season with salt, pepper and a squeeze of lime juice (or to taste)

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Share the curry between bowls, with the rice alongside. Drizzle over the lime coriander salsa. Sprinkle with the half pack of nigella seeds to finish