Red Curry Chili

image of red curry chili

Gourmet Sri Lankan Red Curry for plant protein with easy red curry powder

Part of everyday cuisine is beans, lentils and other pluses in curries. I call them curry chili. Apart from red lentil curry, which is based on yellow curry powder, other red, pinto or black beans and chickpeas are a perfect fit to make a wholesome red curry. What more is how easily a curry chili can be incorporated in to my weekly meal planning. It is the perfect make ahead dish whether you buy your pluses and beans in cans or start from dry beans.


Making several different types of curry chilis at the same time while batch cooking can make your cooking process very efficient. I do make at least three curry chilis when I set on cooking for make ahead meals and Lots of planning going on before I even start cooking. When it is time for the making curries, I make menus, for weeks coming with at least three different curries per meal. For my family even simplest of rice and curry meal includes at least two curries and a salad per plate. Among many steps to this making my curry powders ahead of time is a vital step.

Today I am sharing with you very easy vegan curry chili you can make with red curry powder and blend of pinto and red beans.

before we get in to all that, let me share the link on how to make my red curry seasoning base for similar type of easy curries.

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Red curry powder, like my many custom blended seasoning bases this sits in the freezer too to keep it fresh, for long. It is very easy to make from the powdered spices and very versatile. I use it to flavor curries, sometimes as a spice rub or even while making salad dressings. Just to spice things up. you could adjust the heat level by changing cayenne pepper if you prefer milder taste.

How to make red curry powder

In a dry skillet toast coriander, cumin, paprika and cayenne pepper together until fragrant and just change the hue into deep red. Make sure not to overheat so I recommend doing it under low heat. set aside to cool down. Get the seeds out from 10 cardamom pods and 2 three-inch cinnamon sticks grind them together and add it to the cooled down curry powder blend. Add ground black pepper and nutmeg. Pack everything into an airtight container and give it a good shake to evenly distribute.

With the curry powder ready, let’s get to making our curry chili.

image of red curry chili

Refried beans curry chili in clay pot (Kidney beans curry)

  • 2 cups of boiled beans of your choice (I am using blend of red kidney beans and pinto beans)
  • 2 and a half Tablespoons of curry seasoning blend
  • One can of tomato + can of water
  • One cup of thick coconut cream.
  • One 2-inch piece of lemongrass
  • Three cloves
  • One diced red onion
  • 2 garlic cloves
  • 5 curry leaves
  • Salt to taste

Add everything to curry clay pot. Stir couple of times to mix well. Cook on medium high for 35 minutes until beans absorb the flavor and soften up. use a wooden spoon and mash up the beans carefully. If you like smooth refried beans use an emersion blender or regular blender to mash up the beans. I however, like to leave mine quite chunky. Cook on low for another 20 to 30 minutes or to your desired consistency. Enjoy over rice, in a sandwich or as a dip.

Multiple Curries One Curry Base


I hope you enjoyed reading my post and will give the red curry chili a try. there are also other plant protein curries with same red curry seasoning base

Easy vegan curry recipes with red curry powder

red curry flavor

Red Curry Powder

How to make red curry powder from whole spices
Prep Time 15 mins


  • food processor grinder


  • Three tablespoon whole coriander
  • one tablespoon whole cumin
  • two tablespoon paprika
  • four whole dry red peppers more if you want very spicy curry powder
  • one teaspoon black pepper cones
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon fennel seeds


  • Dry roast whole coriander until golden brown and fragrant for couple of minutes.
  • dry roast cumin and fennel seeds on low flame until it turns light brown and start giving aroma
  • lightly roast whole dry red peppers for few seconds on low
  • toast paprika until color turns dark red
  • grind peppercorns and cardamom seeds using mortar and pestle
  • add everything in food processor and grind to a fine powder


Store in air tight container in freezer to the blended spices stay fresh for long time. 

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