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
