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.
Creamy King Prawn & Butter Bean Coconut Curry
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.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 540
Protein: 31g
Carbs: 69g
Fat: 15g
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)
Nutritional Information
Calories: 540
Protein: 31g
Carbs: 69g
Fat: 15g
Creamy King Prawn & Butter Bean Coconut Curry
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.
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Cooking Instructions
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
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