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!