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–+ servings
Creamy Black Bean Curry

Creamy Black Bean Curry That's Ready in 30 Minutes

Creamy Black Bean Curry is a quick, delicious, and vegan dish rich in Indian-style flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons plant-based spread can substitute with vegan margarine or ghee
  • 1 teaspoon cumin seeds or 1 teaspoon ground cumin
  • 1 onion chopped; red onion works well
  • 3 garlic cloves freshly crushed
  • 2 fresh tomatoes finely chopped
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon ground coriander can substitute with fresh cilantro
  • 1 teaspoon garam masala curry powder can be a good substitute
  • ½ teaspoon turmeric optional
  • 2 cups cooked black beans drained
  • 1 cup vegetable stock or water
  • ½ cup coconut cream or chilled coconut milk
  • 1 tablespoon kasuri methi optional
  • 1 handful fresh cilantro optional for garnish

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Creamy Black Bean Curry
  1. Melt 2 tablespoons of plant-based spread in a large skillet over medium-high heat. Add 1 teaspoon of cumin seeds and sauté for about 2 minutes.
  2. Add 1 chopped onion to the skillet and sauté for approximately 5 minutes until soft and lightly browned.
  3. Add 3 crushed garlic cloves and cook for an additional minute, stirring.
  4. Add 2 finely chopped fresh tomatoes and sauté for 5 to 7 minutes.
  5. Sprinkle in 1 teaspoon of cayenne pepper, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, and ½ teaspoon of turmeric, and cook for about 1 minute.
  6. Mix in 2 cups of drained cooked black beans and 1 cup of vegetable stock. Bring to a simmer and allow to cook for about 12 minutes.
  7. Stir in ½ cup of coconut cream, along with fresh cilantro and 1 tablespoon of kasuri methi, if using.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

This curry stores well in the fridge for up to 5 days and can be frozen for up to 3 months.

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