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.
Sri Lankan-style Bean Curry with Black Rice & Desiccated Coconut
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.
Ready in 20
1/3 daily fibre
8 plants
Serving size
Ingredients
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 1 unwaxed lime
- 40g baby spinach
- 1 tbsp desiccated coconut
- 40g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 onion
- 1 pepper
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 625
Protein: 18g
Carbs: 77g
Fat: 27g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g creamed coconut (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 625
Protein: 18g
Carbs: 77g
Fat: 27g
Sri Lankan-style Bean Curry with Black Rice & Desiccated Coconut
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.
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Cooking Instructions
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, curry powder and chilli paste to the pan 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
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