Sri Lankan-style Bean Coconut Curry & Black Rice

• servings: 2
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 lime

1 onion

1 red pepper

40g creamed coconut

1 tbsp curry powder

1 tbsp Sri Lankan spice blend

Handful of fresh coriander

40g baby spinach

1 tbsp desiccated coconut

2 ibsp Asian paste (Soya)

230g wholegrain black rice

230g red kidney beans

Directions

1. Finely dice the onion. Dice the pepper into 2cm squares.Heat a large frying pan with 1 tsp oil on medium heat. Add the onion and pepper. Cook for 5-6 mins, until softened. Season with sea salt. Drain and rinse the beans.

2. Add the Sri Lankan spice blend, curry powder and Asian paste to the pan and cook for 1 min. Add the beans, creamed coconut, 300ml water (150ml for 1 person) and half the desiccated coconut. Roughly mash half the beans with the-back of a wooden spoon. Leave to simmer for5-7 mins, until the sauce has thickened.

3. Roughly chop the coriander and 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 sea salt and black pepper to taste, then stir in the coriander and the juice from the lime (to taste).

4. Heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add 50ml water (25ml for 1 person) and a pinch of sea salt, then cook for2-3 mins, until piping hot.

5. Serve the curry in bowls with black rice. Sprinkle over the remaining desiccated coconut and any remaining lime, cut into wedges.

Cals pp 643 | Protein 198 | Carbs 78g of which sugars 13 g

Fibre 18g | Salt 2.09g | Fat 28.3g of which saturates 17 g