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
Serving size
Ingredients
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp nigella seeds
- 1 handful of fresh coriander
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g creamed coconut
- 200g baby tomatoes
- 200g brown rice (100% Brown Rice)
- 2 onion
- 570g queen butter beans (Butter beans in their bean stock (water and salt).)
- 1 unwaxed lime
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 80g baby spinach
- 4 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
Nutritional Information
Calories: 625
Protein: 32g
Carbs: 78g
Fat: 21g
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 large 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
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Finely dice the onions. Dissolve the creamed coconut in the jug with 300ml boiling water
Build the base
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tomatoes and cook for 3-4 mins, until starting to blister, then add the onion and cook for another 4-5 mins, until softened. Season with salt and pepper
- Add the ginger & garlic paste, curry powder and garam masala and cook for another 1 min
Simmer simmer
- Stir in the coconut mixture and the beans with their stock. Bring to the boil, then add the prawns and simmer for 9 mins, until the sauce has thickened and the prawns are pink and cooked through
Make the salsa
- Meanwhile, finely chop the coriander. Halve the lime
- To the small bowl, add the coriander, the juice of half the lime, 1 tsp oil and a pinch of salt. Mix well and set aside
- Rinse the spinach, then stir into the curry for the final 1 min, until wilted. Taste and season with salt, pepper and a squeeze of lime juice if needed. Add a splash of water if it's a little thick
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn & bean curry into bowls, with the rice alongside. Spoon over the coriander salsa and sprinkle with the nigella seeds to finish
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