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

Serving size

1 person 2 people 4 people

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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, 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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	580Kcal
	606kJ	2425kJ
Fat	6.2g	25g
of which saturates	3.7g	15g
Carbohydrates	18g	71g
of which sugars	2.4g	9.5g
Protein	4.2g	17g
Salt	0.47g	1.9g
Fibre	3.9g	16g

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Vegan Prep in 10 1/3 daily fibre 8 plants

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

Prep time: 10 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

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.

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 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