Coconut and Bean Curry

Coconut and Bean Curry

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This delicious bean curry with an Asian twist releases a mouth-watering aroma while cooking – your family won’t be able to wait for dinner!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time35 minutes


  • 15ml sunflower oil
  • 1 red onion, finely diced
  • 30ml red curry paste
  • 10ml crushed ginger
  • 1 tin chopped, diced tomatoes
  • 1 tin coconut milk
  • 1 KNORR Vegetable Stock Pot
  • 1 tin lentils in brine, drained
  • 1 tin chickpeas, drained
  • 1 tin butter beans, drained
  • 150g fine green beans, topped and tailed
  • Lemon juice
  • Handful of coriander leaves


  • Heat oil in a large pot and fry onion until soft
  • Add the red curry paste and ginger and fry for a few minutes, stirring constantly
  • Add the tinned tomatoes, coconut milk and KNORR Vegetable Stock Pot, bring to the boil then reduce the heat and allow to simmer for 5 minutes
  • Add all the beans and allow to simmer for 10 minutes or until the green beans are cooked with a slight crunch
  • Stir in the lemon juice and coriander leaves, remove from heat and season to taste
  • Serve with basmati rice