Black Bean Curry
Servings: 4 people
Calories: 129kcal
This easy vegan Black Bean Curry is ready in just 20-minutes! Canned black beans simmered in a fragrant, spiced creamy coconut milk sauce.
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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 cilantro chopped, 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 1 Tablespoon olive oil on medium-high heat until hot. Add the 2 shallots and season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until slightly softened.
- Add the 6 cloves garlic, 1 Tablespoon fresh ginger, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 2 teaspoons mustard seeds, 1/2 teaspoon ground turmeric and 1/2 - 1 teaspoon cayenne pepper. Cook, about 1 minute, until fragrant.
- Add the 2 medium tomatoes and cook 1-2 minutes longer.
- Add the 2 14-ounce cans black beans and ½ cup 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
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.
- 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.
Nutrition
Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg