Sri Lankan-style Bean Curry with Black Rice & Desiccated Coconut

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp desiccated coconut
230g red kidney beans

(Rehydrated red kidney beans, water, salt.)
1 pepper
1 onion
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
40g creamed coconut
40g baby spinach
1 unwaxed lime
230g wholegrain black rice

(whole grain black rice, water, rice oil, salt)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	606Kcal
	571kJ	2534kJ
Fat	5.7g	25g
of which saturates	3.7g	16g
Carbohydrates	17g	76g
of which sugars	2.9g	13g
Protein	4.1g	18g
Salt	0.55g	2.5g
Fibre	4.0g	18g

Ingredients

2 tbsp desiccated coconut (use half)
1 unwaxed lime (use half)
1 tbsp Sri Lankan spice blend (use half)

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 pepper (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 onion (use half)
40g baby spinach (use half)
230g wholegrain black rice (use half)

(whole grain black rice, water, rice oil, salt)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
40g creamed coconut (use half)
230g red kidney beans (use half)

(Rehydrated red kidney beans, water, salt.)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	606Kcal
	571kJ	2534kJ
Fat	5.7g	25g
of which saturates	3.7g	16g
Carbohydrates	17g	76g
of which sugars	2.9g	13g
Protein	4.1g	18g
Salt	0.55g	2.5g
Fibre	4.0g	18g

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Vegan Ready in 20 1/3 daily fibre 8 plants

Sri Lankan-style Bean Curry with Black Rice & Desiccated Coconut

Prep time: 15 mins

Total time: 20 mins

Cuisine: Indian

Food group: Vegan

This warming curry will whisk you away to sun-drenched Sri Lanka. Kidney beans are simmered in a creamy coconut sauce, with red peppers, spinach and warming spices. Black rice on the side soaks up all the delicious flavours. A sprinkle of desiccated coconut and squeeze of lime to finish it all off.

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

Pull out 2 large frying pans, a sieve & a measuring jug

Get started

Finely dice the onion. Dice the pepper into 2cm chunks
Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 5-6 mins, until softened. Season with salt
Meanwhile, drain and rinse the beans

Simmer simmer

Add the Sri Lankan spice blend and curry powder and cook for 1 min
Add the beans, tamari, creamed coconut, 300ml hot water (150ml for 1 person) and half the desiccated coconut
Leave to simmer for 5-6 mins, until the sauce has thickened

Finish the curry

Rinse the spinach
In the final minute of simmering, stir the spinach into the curry to wilt, adding a splash of water if the sauce gets too dry
Season with salt and pepper, then stir in the juice from the lime (or to taste)

Heat up the rice

Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
Add 50ml water (25ml for 1 person) and a pinch of salt, then cook for 2-3 mins, until piping hot

Plate up

Share the curry between bowls, with the black rice alongside
Sprinkle over the remaining desiccated coconut and garnish with any remaining lime, cut into wedges