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 creamy curry will whisk you away to sun-drenched Sri Lanka. Fibre-rich beans and red peppers are simmered in a rich coconutty sauce, with warming Sri Lankan spices. Spoon over fluffy steamed rice to absorb all the delicious flavours.
Prep in 10
1/3 daily fibre
8 plants
Serving size
Ingredients
- 80g baby spinach
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 1 unwaxed lime
- 2 tbsp desiccated coconut
- 80g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tsp 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)
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 onion
- 2 pepper
Nutritional Information
Calories: 580
Protein: 17g
Carbs: 71g
Fat: 25g
Sri Lankan-style Bean Curry with Black Rice & Desiccated Coconut
This creamy curry will whisk you away to sun-drenched Sri Lanka. Fibre-rich beans and red peppers are simmered in a rich coconutty sauce, with warming Sri Lankan spices. Spoon over fluffy steamed rice to absorb all the delicious flavours.
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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 peppers into 2cm chunks
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper. Cook for 5-6 mins, until softened. Season with salt
- Drain and rinse the beans
Build the curry
- Add the Sri Lankan spice blend, curry powder and chilli paste to the pan and cook for 1-2 mins
- Add the beans, tamari, creamed coconut, 350ml water and half the desiccated coconut
- Simmer for 5-7 mins, until the sauce thickens
Heat up the rice
- Meanwhile, 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 and a pinch of salt, then cook for 2-3 mins, until piping hot
- Rinse the spinach and stir into the curry in the final 1-2 mins of simmering and cook until wilted
Last bits & plate up
- Stir the juice from half the lime (or to taste) into the curry. Season to taste with salt and pepper. Add a splash of water if it's too thick
- Serve the rice and curry into bowls. Sprinkle over the remaining desiccated coconut and serve with any remaining lime, cut into wedges
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