Black Bean Curry
Dive into the vibrant flavors of this Black Bean Curry, a hearty, plant-based dish that's bursting with aromatic spices and creamy richness. Featuring tender black beans simmered in a luscious coconut milk base, this recipe is elevated by a medley of warming spices—cumin, coriander, turmeric, garam masala, and a hint of chili powder—that create a perfectly balanced blend of heat and earthiness. Fresh ginger and garlic add depth, while diced tomatoes and lime juice lend a touch of acidity to brighten the dish. Ready in just under 45 minutes, this easy-to-make curry is ideal for busy weeknights or as a crowd-pleasing vegetarian option at your next gathering. Serve it with fluffy basmati rice or warm naan bread, and don’t forget the final flourish of fresh cilantro for a pop of color and flavor. Perfect keywords: black bean curry recipe, vegan curry, easy weeknight dinner, healthy vegetarian dish, coconut milk curry.
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Recipe Information
Ingredients
- 2 15-ounce cans canned black beans
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.5 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup water
Instructions
Drain and rinse the black beans in a colander under cold running water. Set aside.
In a large pan or pot, heat the coconut oil over medium heat.
Add the chopped onion to the pan and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, and continue to sauté for another 1-2 minutes until fragrant.
Add the canned diced tomatoes and cook for an additional 3-4 minutes, allowing the tomatoes to soften.
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Cook for 1 minute, stirring continuously to release the spices' flavors.
Pour in the coconut milk and water, stirring to combine with the spices and tomatoes. Bring to a simmer.
Add the rinsed black beans to the pan, stirring well to coat them in the sauce.
Reduce the heat to low and let the curry simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Remove the pan from the heat and stir in the lime juice.
Garnish with chopped fresh cilantro before serving.
Serve the black bean curry hot with rice or naan bread.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4737 mg | 206% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 98.0 g | 350% | |
| Total Sugars | 47.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5371 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
