Why You’ll Love This Recipe
- Quick and Easy: With a total preparation and cooking time of just about half an hour, this recipe is ideal for those short on time but unwilling to compromise on flavor.
- Healthy and Nutritious: Packed with protein-rich black beans and aromatic spices, this curry is both nourishing and satisfying.
- Versatile: Easily adaptable to suit your taste preferences or dietary needs. You can add vegetables like spinach, bell peppers, or potatoes to enhance its nutritional value and flavor.
- Restaurant-Style Flavor: The combination of spices and creamy texture gives this curry a rich taste reminiscent of your favorite Indian restaurant dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 tablespoons plant-based spread (vegan margarine or butter)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 cup vegetable stock
- 2 cups cooked black beans (rinsed and drained if using canned)
- 1/2 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Directions
- Sauté the Aromatics: In a large pan, melt the plant-based spread over medium heat. Add the cumin seeds and sauté until they become fragrant. Add the finely chopped onion and cook until translucent.
- Add Tomatoes and Spices: Stir in the chopped tomatoes and cook until they soften and blend with the onions. Add the ground coriander, garam masala, cayenne pepper, and turmeric powder. Cook for a few minutes until the spices are well incorporated.
- Combine Beans and Stock: Pour in the vegetable stock and bring the mixture to a simmer. Add the cooked black beans and stir well. Let it simmer for about 10 minutes to allow the flavors to meld together.
- Add Coconut Milk: Stir in the coconut milk and let the curry simmer for an additional 5 minutes, allowing it to thicken slightly. Season with salt to taste.
- Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed rice or your choice of bread.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 5 minutes
- Cooking Time: 26 minutes
- Total Time: 31 minutes
Variations
- Additional Vegetables: Incorporate spinach, bell peppers, or cubed potatoes to add more texture and nutrients. Add these vegetables along with the black beans to ensure they cook properly.
- Protein Alternatives: Substitute black beans with chickpeas or lentils for a different protein source.
- Spice Level: Adjust the amount of cayenne pepper to control the heat level, or add fresh chopped chilies for extra spice.
Storage/Reheating
- Storage: Allow the curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: This curry freezes well. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You may need to add a splash of water or coconut milk to adjust the consistency.
FAQs
What can I serve with black bean curry?
Black bean curry pairs well with steamed basmati rice, naan bread, or roti. For a low-carb option, consider serving it with cauliflower rice.
Can I use dried black beans instead of canned?
Yes, you can use dried black beans. Soak them overnight and cook until tender before adding them to the curry. This allows you to control the texture and sodium content.
Is this curry spicy?
The curry has a mild to moderate spice level, primarily from the cayenne pepper. You can adjust the heat by modifying the amount of cayenne or adding fresh chilies.
Can I make this curry oil-free?
Yes, you can sauté the onions and spices in a small amount of vegetable broth instead of using plant-based spread to make the curry oil-free.
How can I thicken the curry if it’s too thin?
If the curry is too thin, let it simmer uncovered for a few more minutes to reduce the liquid. Alternatively, you can mash some of the black beans to naturally thicken the sauce.
Can I add coconut cream instead of coconut milk?
Yes, adding coconut cream will result in a richer
reamy black bean curry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This creamy black bean curry is a vegan, dairy-free dish packed with Indian-inspired flavors. Ready in under 30 minutes, it’s perfect for weeknights and delivers a satisfying, protein-rich meal with a rich, restaurant-style taste.
Ingredients
- 3 tablespoons plant-based spread (vegan margarine or butter)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 cup vegetable stock
- 2 cups cooked black beans (rinsed and drained if using canned)
- 1/2 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the plant-based spread in a large pan over medium heat. Add cumin seeds and sauté until fragrant.
- Stir in the onions and cook until translucent.
- Add tomatoes, coriander, garam masala, cayenne pepper, and turmeric powder. Cook until the mixture softens and blends.
- Pour in vegetable stock and simmer. Add black beans and cook for 10 minutes.
- Stir in coconut milk and let simmer for 5 minutes to thicken.
- Season with salt, garnish with cilantro, and serve hot with rice or bread.
Notes
- Adjust the cayenne pepper to control spice levels.
- Add spinach or other vegetables for additional nutrients.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
