Black Bean Curry
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.
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Servings:
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
Serving: 1. | Calories: 627kcal | Carbohydrates: 49g | Protein: 17g | Fat: 44g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1184mg | Potassium: 1200mg | Fiber: 19g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 8mg
All nutritional information is based on third-party calculations and should be considered estimates.
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