Description
This Black Bean Curry is a quick, flavorful weeknight dinner with mildly spicy Indian-inspired flavors. Ready in 30 minutes, it’s loaded with black beans, spices, and a creamy finish.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 1 tablespoon fresh ginger, minced
- 4 ½ cups canned black beans (3 cans, drained)
- 2 teaspoons garam masala
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 2 teaspoons turmeric
- ¼ teaspoon cayenne pepper
- 14 ounces crushed tomatoes (400g)
- 2 cups vegetable stock or broth (480ml)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- 1 tablespoon coconut sugar
- 1 cup chopped cilantro
- For serving (optional): basmati rice, extra cilantro, ground black pepper, lime wedges
Instructions
- Heat olive oil in a pot and sauté onions until softened.
- Add garlic and ginger, cook for 1 minute.
- Stir in black beans and spices (garam masala, cumin, coriander, turmeric, cayenne) and cook for 1 minute to toast.
- Add crushed tomatoes and vegetable stock. Simmer for 10 minutes on low heat.
- Stir in salt, pepper, heavy cream, coconut sugar, and chopped cilantro.
- Serve over basmati rice, garnished with extra cilantro, black pepper, and lime wedges.
Notes
- Use pre-cooked black beans or drain canned beans thoroughly.
- Coconut sugar balances acidity; can be replaced with brown sugar.
- For dairy-free option, replace heavy cream with coconut cream or full-fat coconut milk.
- Recipe yields 4 servings, can stretch to 6 smaller portions.
- Store leftovers in fridge for 4–5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired