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–+ servings
Black Bean Curry

Delicious Black Bean Curry Ready in 30 Minutes

A quick and flavorful Black Bean Curry that is mildly spicy and creamy, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Cooking
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion (Chopped) Any type works well.
  • 4 cloves Garlic (Crushed) Fresh is recommended.
  • 1 tablespoon Fresh Ginger (Minced) Ground ginger can be used.
For the Curry Base
  • 4.5 cups Canned Black Beans (drained) Dried beans can be used if cooked.
  • 2 teaspoons Garam Masala No direct substitute.
  • 1 teaspoon Cumin Ground coriander can be a substitute.
  • 0.5 teaspoon Ground Coriander Omit if not available.
  • 2 teaspoons Turmeric Essential for curry.
  • 0.25 teaspoon Cayenne Pepper Adjust according to spice preference.
  • 14 ounces Crushed Tomato Can use diced or fresh tomatoes.
  • 2 cups Vegetable Stock Low sodium options can be adjusted.
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Ground Black Pepper
For Creaminess & Flavor
  • 1 cup Heavy Cream Coconut cream can be substitute.
  • 1 tablespoon Coconut Sugar Light brown sugar can also work.
  • 1 cup Chopped Cilantro Can use parsley if unavailable.
To Serve
  • 2 cups Basmati Rice Cooks quickly and pairs well.
  • 1 lime Lime Wedges For brightness.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until golden and soft.
  2. Stir in 4 crushed garlic cloves and 1 tablespoon of minced ginger. Sauté for 1-2 minutes until fragrant.
  3. Add 4.5 cups drained black beans, 2 teaspoons garam masala, 1 teaspoon cumin, 0.5 teaspoon ground coriander, 2 teaspoons turmeric, and 0.25 teaspoon cayenne pepper. Toast for 2-3 minutes.
  4. Pour in 14 ounces of crushed tomatoes and 2 cups of vegetable stock, stir, and let simmer on low heat for 10 minutes.
  5. Season with 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 1 cup heavy cream, and 1 tablespoon coconut sugar. Stir well.
  6. Serve hot over basmati rice, garnish with chopped cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 70mgIron: 4mg

Notes

Taste as you go and adjust spices according to preferences. This dish tastes better the next day.

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