Description
This Creamy Black Bean Curry is a cozy, flavor-packed one-pan meal made with tender black beans, fresh tomatoes, warming spices, and rich coconut cream. It’s easy enough for a busy weeknight yet satisfying enough for a relaxed family dinner. Serve it with fluffy basmati rice or warm naan for a comforting plant-based meal.
Ingredients
Scale
- 3 tablespoons plant-based spread
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 4 large garlic cloves, crushed
- 5 medium tomatoes (about 350 g), seeded and finely chopped
- ¼ teaspoon cayenne pepper, optional
- ½ tablespoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 3½ cups cooked black beans (about 580 g, roughly 2 cans), drained and rinsed
- 2 to 2½ cups vegetable stock
- Salt, to taste
- 4 tablespoons coconut cream
- 3 tablespoons fresh cilantro leaves, finely chopped, optional
- 1½ teaspoons kasuri methi (dried fenugreek leaves), optional but recommended
Instructions
- Melt the plant-based spread in a large pan over medium-high heat. Add the cumin seeds and cook for about 2 minutes, until browned and fragrant.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the crushed garlic and cook for 1 minute.
- Add the chopped tomatoes and reduce the heat to medium. Cook for 5–6 minutes, stirring frequently, until the tomatoes soften and begin to break down.
- Add the cayenne pepper, ground coriander, garam masala, and turmeric. Stir well and cook for 1 minute to release the spices’ aromas.
- Add the drained black beans and 2 cups of vegetable stock. Season with salt to taste.
- Increase the heat until the curry reaches a lively simmer. Reduce to medium and simmer uncovered for about 12 minutes, stirring occasionally. Add up to ½ cup more stock if you prefer a saucier curry.
- Stir in the coconut cream, half of the cilantro, and the kasuri methi, rubbing the dried leaves between your fingers as you add them.
- Taste and adjust the salt or consistency as needed. Garnish with the remaining cilantro and serve warm with rice or naan.
Notes
- For a thicker curry, use 2 cups of vegetable stock and mash a small portion of the black beans against the side of the pan while simmering. For a looser sauce, gradually add the remaining ½ cup of stock.
- Cayenne is optional, so you can easily adjust the heat for your family. Full-fat coconut milk can replace coconut cream, although the sauce may be slightly thinner.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of vegetable stock or water when reheating if the curry has thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg