Cook beans as per package instructions. (See Tips for more info)
Heat oil in a pan/pot over medium heat and add your diced onions. Cook until the onions are soft. Then add your whole spices cook for 2 minutes making sure that the onions and spices do not burn.
Add your garlic & sliced green chilli. Cook making sure that the garlic doesn’t burn. Then add your carrots & pepper and cook until just soft. (its okay if the carrots are not cooked through)
Add, ground cumin, chilli powder, coriander, turmeric and cook for about 3minutes. Add the vegetable stock pot and stir until it has dissolved. Then add your chopped tomatoes, stir to mix…until everything is incorporated. Pour in about 1/2 a cup of water & add the whole chilli. Cover and let is simmer for 15minutes or so.
Add a pinch of the Sri Lankan curry powder recipe . Simmer for a few minutes then pour the tomato sauce onto the kidney beans, Stir to mix, cover and let it come to a simmer for 20minutes.
Pour in the coconut milk, stir until everything is mixed. Simmer for a few minutes or so. Season with salt & pepper
Add more seasoning if needed.
Serve with rice, chapati, naan and anything else you want.