Coconut Kidney Bean Curry
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Coconut Kidney Bean Curry

Coconut Kidney Bean Curry

with Green Onion Fried Rice

It's hard to resist the subtle sweetness of this lush kidney bean dish. Bright lemongrass cuts through the richness of coconut milk, while chilis give it a spicy kick.

Quick Prep
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL

Kidney Beans

2 unit

Green Onion

1 tbsp

Garlic Puree

1 unit


170 g

Sweet Potato

56 g

Baby Spinach

15 g


165 mL

Coconut Milk

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

¾ cup

Basmati Rice

1 unit

Chili Pepper

56 g

Yellow Onion

Not included in your delivery

1.5 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories760 kcal
Fat27 g
Saturated Fat16 g
Carbohydrate114 g
Sugar17 g
Dietary Fiber12 g
Protein17 g
Cholesterol0 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then quarter crosswise. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook curry

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, lemongrass, onions and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Rinse coconut milk can with 1/3 cup water (1/4 cup for 4 ppl), then add to the pot. Season with salt and bring to a boil over high heat. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.

Fry rice

While curry cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice and cook, stirring until combined, 2-3 min. Season with salt and pepper.

Finish curry

Remove lemongrass pieces from curry. Add spinach to curry. Stir until wilted, 1 min.

Finish and serve

Divide rice between bowls, then top with curry. Sprinkle any remaining chilis over top, to taste.