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Black Bean Curry

Delicious Black Bean Curry Ready in 30 Minutes!

This Black Bean Curry is a quick and flavorful vegetarian dish ready in just 30 minutes, perfect for busy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with canola or vegetable oil if desired.
  • 1 Medium Chopped Onion Use yellow, white, or brown onion based on preference.
  • 4 cloves Crushed Garlic Fresh garlic is always best!
  • 1 tablespoon Fresh Ginger Can substitute with 1 teaspoon ginger powder if needed.
For the Curry
  • 4 ½ cups Canned Black Beans Drained; you can also use cooked black beans if available.
  • 2 teaspoons Garam Masala No direct substitute, use a mix of cumin, coriander, and cinnamon if needed.
  • 1 teaspoon Cumin Optional, enhances the flavor profile.
  • ½ teaspoon Ground Coriander Can be swapped with another earthy spice like caraway.
  • 2 teaspoons Turmeric No substitute, can be omitted if needed.
  • ¼ teaspoon Cayenne Pepper Adjust to spice tolerance or substitute with paprika.
  • 14 ounces Crushed Tomatoes Fresh diced tomatoes can work but will require more cooking time.
  • 2 cups Vegetable Stock Choose low-sodium if mindful of salt intake.
For the Finishing Touches
  • 1 cup Heavy Cream Substitute with canned coconut cream for dairy-free option.
  • 1 tablespoon Coconut Sugar Brown sugar is a fine substitute.
  • 1 cup Chopped Cilantro Can replace with parsley if preferred.
  • ½ teaspoon Sea Salt Adjust to taste.
  • ¼ teaspoon Ground Black Pepper Adjust to taste.
  • Basmati Rice Serve as a side.
  • Lime Wedges Optional garnish for zesty freshness.

Equipment

  • medium pot

Method
 

Step-by-Step Instructions for Black Bean Curry
  1. In a medium pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 medium chopped onion and sauté for about 4-5 minutes until it becomes translucent and softens.
  2. Stir in 4 crushed garlic cloves and 1 tablespoon of freshly minced ginger, cooking for an additional 1 minute.
  3. Add 4 ½ cups of drained canned black beans along with 2 teaspoons of garam masala, 1 teaspoon cumin, ½ teaspoon ground coriander, 2 teaspoons turmeric, and ¼ teaspoon cayenne pepper. Toss everything together well.
  4. Pour in a 14-ounce can of crushed tomatoes and 2 cups of vegetable stock. Stir to combine, and then bring the mixture to a gentle simmer. Cook this for about 10 minutes.
  5. Reduce the heat to low and stir in 1 cup of heavy cream, 1 tablespoon of coconut sugar, and ½ teaspoon of sea salt and ¼ teaspoon of ground black pepper.
  6. Serve your delicious black bean curry hot over a bed of fluffy basmati rice. Garnish with 1 cup of chopped cilantro and provide lime wedges on the side.

Notes

Taste and adjust seasonings near the end of cooking; fresh garlic and ginger enhance flavor significantly.