Name: Black Bean Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp vegetable oil (*olive or avocado); 1 tsp coriander seeds; 1 tsp cumin seeds; 2 shallots (*or sub white onion); 3 garlic cloves (*peeled & minced); 1 inch piece ginger (*peeled & minced or grated); 2 tsp curry powder; 1 tsp garam masala powder; ¼ tsp cinnamon; ¼ tsp turmeric powder; ½ tsp salt; 2 roma tomatoes (*diced); ½ cup veggie broth; 2 15oz cans black beans (*drained + rinsed); 1 15oz can coconut milk; fresh cilantro

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This hearty black bean curry is packed with cozy Indian spices, made extra creamy with a generous splash of coconut milk and completely vegan. It's ready in just 25 minutes so it's perfect for busy weeknights when you still want something homemade and satisfying.

Birds eye view of a bean curry in a large saucepan with a wooden spoon in it.

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Quick overview
Ingredients & substitution notes
Step-by-step photo instructions
Top tips
Storage & freezing
FAQs
Related recipes
📖 Recipe

Quick overview

✅ High in plant-based protein & fibre
✅ Vegan, gluten-free & made with simple ingredients
✅ Ready in under 30 minutes

This black bean curry comes together in just a few simple steps. You start by gently frying the spices to release all those warm flavors, then add the tomatoes and let them cook down until soft and saucy. A splash of coconut milk turns everything beautifully creamy and the black beans go in last.

I use canned black beans here, which is what makes this curry so wonderfully quick. I HIGHYL recommend serving it with my No-Yoghurt Naan (a reader's favorite!) or some rice but if I'm being honest, naan wins every single time.

For more curry recipes check out my Butter Bean Curry, Indian Tofu Curry or Sweet Potato Red Lentil Curry.

Ingredients & substitution notes

All ingredients needed to make this black bean curry.

Olive oil: Can be swapped for rapeseed oil, coconut oil or any other neutral vegetable oil if that's what you have.
Cumin seeds & coriander seeds: I used whole but ground works as well if you can't find whole seeds.
Spices: Garam masala, curry powder, turmeric, and cinnamon (all of the spices are essential and can't be skipped)
Shallot: You can use onion instead, but I love the milder, slightly sweeter flavor of shallots.
Ginger: Grated and freshly minced for a little zing.
Garlic: Minced
Tomatoes: Fresh Roma tomatoes work best for a naturally sweet, rich sauce. If you don't have any you could use 1 can of canned tomatoes instead.
Black beans: I use canned for speed, but you can absolutely cook them from scratch. White beans, kidney beans, or any bean you love work just as well here.
Vegetable broth: I use one with minimal, clean ingredients.
Coconut milk: Choose full- fat for extra creaminess and that rich, comforting curry texture.
Cilantro for garnish: Fresh cilantro is classic, but parsley works well if that's your preference.

See recipe card for quantities.

Step-by-step photo instructions

Fried cumin seeds, coriander seeds and onion in a pan.

Step 1: Fry cumin and coriander seeds in some olive oil over medium heat for about 1 minute. Then add the onion and fry another 2-3 minutes.

Fried onion, cumin and coriander seeds and spices in a pan.

Step 2: Add ginger, garlic and the spices and saute for 1-2 minutes.

Onion, spices, ginger, garlic and tomatoes simmering in a pan.

Step 3: Add the tomatoes and veggie broth and let simmer for a couple of minutes.

Coconut milk and black beans added to the base ingredients in a pan.

Step 4: Stir in black beans and coconut milk and let simmer for another 15 minutes.

Top tips

Coconut milk: To make the curry extra creamy I recommend choosing full- fat coconut milk.
Don't rush the tomatoes: Cook them down until soft and jammy for a richer sauce.
Finish with fresh herbs: A handful of cilantro (or parsley) at the end lifts everything and I highly recommend not skipping it. You could also add a squeeze of lime or a drizzle of chili oil if you like it spicy.
What you serve it with matters: My absolute favorite side dish here would be my homemade naan naan or coconut basmati rice, but naan is always my first choice.

Bean curry in a large saucepan with a wooden spoon in it.

Storage & freezing

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: This curry freezes really well. Let it cool completely, then freeze in portions for up to 3 months.
To reheat: Reheat gently on the stove or in the microwave, adding a splash of water or veggie broth if it thickens too much.

FAQs

Looking for more simple, one-pot recipes?

📖 Recipe

Black Bean Curry

Author: Katie

A quick and comforting black bean curry made with warming Indian spices and creamy coconut milk. Naturally vegan, high in fibre and ready in under 30 minutes.

If you love this recipe as much as we do, click on the 5-stars below!

5 from 2 votes

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: Indian-Inspired

Servings: 3

Equipment

1 cutting board + knife
1 large pan (I prefer cast iron) + wooden spoon

Ingredients

2 tablespoon vegetable oil *olive or avocado
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 shallots *or sub white onion
3 garlic cloves *peeled & minced
1 inch (2.5 cm) piece ginger *peeled & minced or grated
2 teaspoon curry powder
1 teaspoon garam masala powder
¼ teaspoon cinnamon
¼ teaspoon turmeric powder
½ teaspoon salt
2 roma tomatoes *diced
½ cup (120 ml) veggie broth
2 15oz (2 425g) cans black beans *drained + rinsed
1 15oz (1 425g) can coconut milk
fresh cilantro

You can find detailed step-by step-photos above the recipe card.

Instructions

Toast seeds: Heat the oil in a large (Dutch oven) pan over medium heat. Add coriander and cumin seeds, stirring frequently for about 1 minute until fragrant (but not burned).
2 tablespoon vegetable oil, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds
Sauté shallots: Add shallots and cook for 2-3 minutes until softened.
2 shallots
Add spices: Stir in garlic, ginger, the spices and salt and fry for 1-2 minutes, stirring constantly to release the flavors.
3 garlic cloves, 1 inch piece ginger, 2 teaspoon curry powder , 1 teaspoon garam masala powder, ¼ teaspoon cinnamon , ¼ teaspoon turmeric powder, ½ teaspoon salt
Soften tomatoes: Add the chopped tomatoes and veggie broth. Cook for about 5-7 minutes, until the tomatoes soften.
2 roma tomatoes, ½ cup veggie broth
Simmer curry: Stir in the black beans and coconut milk. Bring to a gentle simmer, cover, and cook for 15 minutes. Taste and adjust salt and other spices to your liking.
2 15oz cans black beans , 1 15oz can coconut milk
Finish & serve: Top with fresh cilantro and serve with (homemade) naan or rice on the side.

Video

Notes

Salt: The amount of salt actually needed will depend on how salted your veggie broth was. For me, ½ teaspoon was enough.
Coconut milk: To make the curry extra creamy I recommend choosing full- fat coconut milk.
Serving suggestions: I love serving this curry with my homemade naan or coconut basmati rice. Any type of flatbread will do the trick though.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for up to 3 months. Reheat gently with a splash of water or veggie broth if needed.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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Comments

5 from 2 votes (1 rating without comment)