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Curry Beans & Rice Recipe

Curry Beans & Rice Recipe by The Allergy Chef

Do you watch Monday Night Live? If not, it’s time to start. Each week we stream live to Instagram and Facebook. We share recipes, resources, and more. It’s also a time for you to ask questions and get tips/ideas for living your best food allergy & special diet life. Last month during Monday Night Live we shared this delicious creation as part of a budget friendly evening to celebrate tax day. This Curry Beans and Rice recipe is so easy to make, it’s kid friendly, and it’s incredibly delicious.

Similar to the Kid Friendly Curry Chicken Easy Cooking Video, this recipe doesn’t call for a huge amount of curry, meaning spice-sensitive diners can enjoy this recipe. If you’d like to watch the live replay, you can do so at our Facebook page, and click on videos on the left navigation. Go back to 4/15/2019.

Allergy Status:

Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Sesame Free, Oat Free, EOE Friendly, Vegan, Nightshade Free Compatible, Cane/Refined Sugar Free Compatible

For Cane/Refined Sugar Free: Use organic maple sugar in place of brown sugar. Coconut sugar and date sugar would also work well.
For Nightshade Free: Create your own custom curry blend of seasoning, as most blends contain nightshades.


4 – 6 TBSP Oil/Cooking Fat of Choice
10 ounces Organic Onion, diced
15 ounces Organic Cannellini Beans, drained
2 cups Unsweetened Milk of Choice
1/2 cup Organic Light Brown Sugar
2.5 tsp Organic Curry Seasoning Blend (we used Spicely Organics)
2 tsp Sea Salt

2 cups Cooked Brown Rice (measured dry), salted to taste


Prior to cooking your beans, you’ll need to have rice prepared. I opted to cook a total of 6 cups of brown rice, and split it among the three recipes.

Start by heating a large pan on medium-high heat. Add your cooking oil/fat and allow it to heat. In this case, we used bacon drippings for extra flavor, however, oil will work well. For those of you who follow a vegan diet, choose an oil that doesn’t have an overwhelming flavor. Add your diced onion and cook for 10 minutes, giving them time to brown. You’re not going for caramelized on this recipe. Next, add your beans and sugar. Mix everything well, turn the heat down to medium, and continue to cook for up to 7 minutes. Now, add your milk, salt, and curry seasoning. Cook for an additional 8 minutes, stirring regularly to prevent burning.

Turn off the heat and add your cooked rice. I added a bit more salt on this step as we cooked the rice without salt. It should be seasoned to taste. The kids enjoy 1 teaspoon per cup, so 2 teaspoons in this case. Mix everything together very well, and you’re ready to serve and enjoy.

Curry Beans & Rice Recipe by The Allergy Chef

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