Try this hearty and creamy Black Bean Curry for an easy vegan dinner tonight! Canned black beans are simmered in a fragrant and aromatic coconut milk sauce, leaving you with a comforting meal in just 20-minutes. Perfect for leftovers and freezer meals, too!
Table of Contents
Curry dishes always come in handy when you need a simple, yet flavorful meal that will warm you from head to toe. Take my Butternut Squash Curry for example. It’s one of my favorites, boasting rich and warming flavors and nourishing ingredients in every bite.
You’ll find the same in this vegan black bean curry with coconut milk, plus a ton of plant-based protein and fiber!
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A great and simple recipe!
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Ingredient notes
This is not a long and complicated curry recipe. It uses a short list of easy-to-find and affordable ingredients but never skips out on the flavor. This is what you need:
- Black beans – Canned black beans are the most convenient option. However, for a more robust flavor profile, cook dried black beans either in the Instant Pot or a slow cooker ahead of time.
- Olive oil
- Shallots, garlic, and ginger – These aromatics are the backbone of most curry recipes, offering a savory and earthy start to the meal.
- Whole and ground spices – You need cumin, coriander, whole mustard seeds, turmeric (or try one of these turmeric substitutes), and cayenne.
- Tomatoes – Dice the tomatoes yourself or keep it easy with canned tomatoes.
- Coconut milk – Canned full-fat coconut milk is responsible for the meal’s silky-smooth finish and rich consistency. If you have a coconut aversion, feel free to use another plant milk (like soy milk or oat milk), heavy cream, or whole milk instead.
- Lime juice – Finishing the curry with lime juice is key for balance as it brings all of the flavors together. Try not to skip it!
- Salt and pepper
How to make black bean curry
- Saute the aromatics: Heat the oil in a large skillet over medium-high heat. Once it’s hot, add the shallots and cook until they’re starting to soften. Add the garlic, ginger, and spices next.
- Add ingredients: Once the aromatics and spices are fragrant, add in the tomatoes. Next, add the black beans and coconut milk.
- Simmer: Reduce the heat and let the curry simmer until the liquid reduces slightly and thickens.
- Enjoy: Finish with a spritz of lime juice and some salt and pepper to taste. Ladle the black bean curry over a bed of rice with your favorite garnishes on top, then enjoy!
Variations
- Instead of black beans – Use canned or cooked chickpeas, pinto beans, cannellini beans, or kidney beans. Even lentils would be a delicious and protein-packed substitute.
- Add more heat – Saute diced jalapeno or serrano peppers along with the shallots, garlic, and ginger.
- Add more vegetables – Bulk up the curry even more with diced sweet potatoes, fresh spinach, kale, carrots, butternut squash, celery, green beans, or zucchini.
Serving suggestions
Scooping the curry over a bed of cooked basmati rice is a must, although brown rice, quinoa, or even leafy greens would taste great, too. To elevate every bite, serve the curry over coconut lime rice instead.
From there, garnish each bowl with pickled red onions, fresh cilantro, a dollop of yogurt or sour cream, raita sauce, and diced jalapeno or serrano peppers. Scoop up every bite with homemade naan bread and enjoy!
How to make ahead + store
- Once it’s cool, store the leftover curry black beans in airtight containers in the fridge for 3 to 4 days.
- It can also be frozen for up to 3 months, although the coconut milk may be a touch grainy once it’s thawed. Let the leftovers defrost in the fridge before reheating in the microwave or a saucepan on the stove.
Erin’s wine pairings for curry
- Enjoy this Indian black bean curry with a Dry Riesling. Its sweet notes and acidity stand up well to the bold Indian spices.
- For a lighter option, choose a Gewurztraminer.
More vegan dinner ideas
- MORE → 100+ Vegan Dinner Ideas
More black bean recipes
Did you try this black bean curry recipe?
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PS – If you have leftover coconut milk, try out one of these 45+ recipes that use coconut milk.
Full Recipe
Black Bean Curry
Equipment
Ingredients
- 1 Tablespoon olive oil
- 2 shallots (minced, or 1 medium onion)
- 6 cloves garlic (minced)
- 1 Tablespoon fresh ginger (grated )
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 – 1 teaspoon cayenne pepper
- 2 medium tomatoes (diced)
- 2 14-ounce cans black beans (rinsed and drained)
- ½ cup coconut milk
- 1 lime (juiced, about 2 Tablespoons)
- Salt and pepper (to taste)
- 1/4 cup chopped cilantro (for garnish)
- Rice (for serving)
To Garnish
- Pickled onions, cilantro, greek yogurt or sour cream, jalapeno or serrano
Instructions
- In a large skillet, heat the olive oil on medium-high heat until hot. Add the shallots and season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until slightly softened.
- Add the garlic, ginger and spices. Cook, about 1 minute, until fragrant.
- Add the tomatoes and cook 1-2 minutes longer.
- Add the black beans and coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes.
- Add the lime juice and season with salt and pepper, to taste.
- Serve black bean curry on top of rice, with your desired garnishes. Enjoy!
Notes
- Once it’s cool, store the leftover curry black beans in airtight containers in the fridge for 3 to 4 days.
- It can also be frozen for up to 3 months, although the coconut milk may be a touch grainy once it’s thawed. Let the leftovers defrost in the fridge before reheating in the microwave or a saucepan on the stove.
- Instead of black beans – Use canned or cooked chickpeas, pinto beans, cannellini beans, or kidney beans. Even lentils would be a delicious and protein-packed substitute.
- Add more heat – Saute diced jalapeno or serrano peppers along with the shallots, garlic, and ginger.
- Add more vegetables – Bulk up the curry even more with diced sweet potatoes, fresh spinach, kale, carrots, butternut squash, celery, green beans, or zucchini.
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