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    Home » Recipes » Main Course

    Easy Creamy Black Bean Curry

    Published: Nov 13, 2023 . Modified: Jun 2, 2025 by Allie

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    Jump to Recipe·Print Recipe

    This black bean curry is a delightfully spiced curry cooked with tomatoes and coconut milk.  It’s finished with garam masala and fresh cilantro.  It’s a rich hearty meal served with rice that tastes even better the next day.

    Creamy curried black bean in a pan with chopped cilantro.

    The black bean curry is by no means a traditional curry, but it is inspired by warm Indian spices with layers of flavors.  It’s dairy-free, vegan, oil-free, and easy to make.  It’s creamy from the coconut milk, hearty from the black beans, and has rich warming flavors from the spices.

    For more flavor-packed curry dishes try butter bean curry, vegan potato curry, red lentil dahl, vegan yellow chickpea curry, or butternut squash and chickpea curry.

    Jump to:
    • Recipe features
    • Ingredient notes and substitutions
    • Tips
    • How to make black bean curry
    • Storage
    • Serving suggestions
    • Related recipes
    • Recipe
    • Comments

    Recipe features

    • Vegan and can be made oil-free!
    • It comes together quickly!
    • Leftovers are better the next day!
    Ingredients for black bean curry on a counter

    Ingredient notes and substitutions

    Please see the recipe card below for the full list of ingredients and exact measurements.

    Black beans - Two cans of black beans are needed for the recipe.  If you want to cook dry black beans from scratch, use 3 cups of cooked black beans.  Just make sure the beans are cooked before adding them to the recipe.  In place of the black beans try chickpeas or kidney beans.  For more black bean recipes try a vegan fajita bowl or a tofu burrito bowl. 

    Diced tomatoes -  The liquid for the recipe comes from a can of diced tomatoes and coconut milk.  I didn’t test with crushed or fresh tomatoes, so I can’t say for sure how well they’d work.

    Jalapeño pepper - To make the dish less spicy, remove the seeds and ribs of the pepper.  To make it more spicy try Serrano pepper.

    Onion, garlic, and fresh ginger - Any onion should work fine, we typically use a yellow onion.  If you’re not as big of a fan of garlic use fewer garlic cloves.  Fresh ginger is better than ground ginger.  If you don’t cook with fresh ginger often, it can be frozen so it lasts longer.  Peel the root, stick it in a freezer-safe bag, and freeze.  Then when you’re ready to use it, just use a microplane and grate it into the dish being made, there’s no need to thaw.

    Tamari- The tamari adds a nice depth of flavor, but it can be substituted with a low-sodium soy sauce.  Regular soy sauce may be too salty.

    Coconut milk - Full-fat coconut milk will give the black bean curry a richer creamier texture but lite coconut milk can also be used for a lighter version.

    Cumin seeds - This adds a more unique flavor to dishes compared to its ground form.  

    Garam masala - If you can’t find garam masala it can be purchased online.  Some brands will vary their blend of spices, but it is usually made of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. 

    Smoked paprika - This gives the dish a hint of smokiness, if you don’t have any on hand it can be skipped.

    Ground coriander- Don’t skip this, a lot of the flavor will come from this ground spice.

    Turmeric - I opt for turmeric in its ground form for convenience.  If you don’t have it on hand it can be left out.

    Fresh cilantro - Chop a handful of fresh cilantro to make a few tablespoons.  Only use the tender parts of the stems and the leaves, discard the woody ends of the stems, or use them to make vegetable broth.

    Tips

    • The vegan curry recipe has oil-free instructions, but neutral-tasting oil can be used if you’re not oil-free.  
    • For oil-free cooking, I add the cumin seeds after the onion to help prevent them from burning.
    • Don’t drain the tomatoes, add the tomatoes along with the liquid from the can.
    • To make the curry thicker, use an immersion blender to blend a small amount of the curry and stir to combine.  Start with ¼ to ½ cup.
    • I enjoy the savoriness of the curry as is, but if you enjoy a little brightness add a splash of lemon or lime juice once the curry is done cooking.

    How to make black bean curry

    Start the creamy black bean curry by dicing the onion, jalapeños, and prepping the garlic and ginger.  Measure out the spices to make the cooking process go smoother.  Then drain and rinse the canned black beans and open the tomatoes and coconut milk.  For oil-free cooking, have a small glass of water nearby to deglaze the pan in case the ingredients are sticking too much during cooking.

    Diced onions and cumin seeds in a pan cooking.

    In a large sauté pan with a lid, cook the diced onion with a pinch of salt over medium heat.  Once the onion is translucent add the cumin seeds and cook for about 1-2 minutes.  For oil-free cooking add a splash of water if the onion starts sticking, and turn down the heat if needed.  Or use a neutral-tasting oil.

    Cooked diced onions, jalapeño, ginger, and garlic in a pan.

    Add garlic, chili, and fresh ginger, then cook for about 1 minute.

    Add the ground coriander, smoked paprika, and ground turmeric, and stir into the onions.  Cook for about 1 minute.

    Cooked onions in a pan with spices coating them.

    Add the can of diced tomatoes (do not drain) and scrape up any cooked-on bits at the bottom of the pot with a wooden spoon or silicone spatula.

    Add the drained black beans, coconut milk, tamari, and salt.  Bring to a boil and lower to a simmer.  Cook covered for 20 minutes, stirring occasionally.

    Uncooked black bean curry with tomatoes and coconut milk in a pan.

    If the curry is too watery, remove the lid and cook for another 5 minutes.  Lite or reduced-fat coconut milk can create a thinner curry than full-fat.  In this case, to make the curry thicker, blend roughly ¼-1/2 cup of the curry using an immersion blender or regular blender (if using this add back to the curry once blended).

    Cooked curried black beans with tomatoes and coconut milk in a pan.

    Add the garam masala, then taste and adjust. Top with chopped fresh cilantro and serve.

    Storage

    Store leftover curry in an airtight container for about 5 days in the refrigerator.  It can also be frozen for about 3 months in a freezer-safe container.  If you serve it with rice, don’t freeze it with rice. 

    Thaw overnight in the refrigerator and warm through in the microwave or in a saucepan on the stovetop.  While heating the leftover curry on the stovetop, keep the lid on to help prevent too much liquid evaporation.  If it does become too thick, add a little water to thin out.

    Black bean curry in a pan with chopped cilantro.

    Serving suggestions

    Once the vegan black bean curry is finished cooking, stir in fresh chopped cilantro.  Then serve it with white rice, brown rice, cauliflower rice, basmati rice, or naan.

    Related recipes

    • Curry butternut squash chickpea soup
    • Creamy butter bean curry
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      Butternut Squash and Chickpea Curry
    • Vegan yellow curry with mixed vegetables in a pan and chopped cilantro.
      Vegan Yellow Curry with Mixed Vegetables
    • Vegan red lentil dahl in a bowl with a spoon.
      Creamy Red Lentil Dahl
    • Vegan potato curry in a bowl with cilantro and white rice.
      Creamy Potato Curry with Coconut Milk

    I hope you enjoy the delicious black bean curry recipe!  If you like it, feel free to rate it and leave a comment.

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    Recipe

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    Black bean curry with coconut milk and tomatoes in a pan with chopped cilantro.

    Easy Creamy Black Bean Curry


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Allie
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
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    Description

    This black bean curry is a delightfully spiced curry cooked with tomatoes and coconut milk.  It’s a rich hearty meal served with rice that tastes even better the next day.


    Ingredients

    Scale
    • 1 yellow onion, diced
    • 1 teaspoon cumin seeds
    • 4 garlic cloves, minced or crushed
    • 1 jalapeno or serrano chile
    • 1 inch grated fresh ginger
    • 2 teaspoons ground coriander
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground turmeric
    • 1 can (15 ounces) diced tomatoes
    • 2 cans (15 ounces each) black beans, drained and rinsed
    • 1 can (13.5 ounces) full-fat coconut milk
    • 2 tablespoon tamari
    • ½ teaspoon salt, or to taste
    • ¾ teaspoon garam masala

    Serving suggestions

    • White rice, brown rice, or basmati rice
    • Fresh chopped cilantro

    Instructions

    1. In a large high-sided sauté pan with a lid, cook the diced onion with a pinch of salt on medium heat.  Once the onion is translucent add the cumin seeds and cook for about 1-2 minutes.  For oil-free cooking add a splash of water if the onion starts sticking, and turn down the heat if needed.  Or use a neutral-tasting oil.
    2. Add the garlic, chili, and fresh ginger, and cook for about 1 minute.
    3. Add the ground coriander, smoked paprika, and ground turmeric, and stir into the onions.  Cook for about 1 minute.
    4. Add the can of diced tomatoes and scrape up any cooked-on bits at the bottom of the pot with a wooden spoon or silicone spatula.
    5. Add drained black beans, coconut milk, tamari, and salt.  Bring to a boil and lower to a simmer.  Cook covered for 20 minutes, stirring occasionally.
    6. If the curry is too watery, remove the lid and cook for another 5 minutes.  Lite or reduced-fat coconut milk can create a thinner curry than full-fat.  In this case to make the curry thicker, blend roughly ¼-1/2 cup of the curry using an immersion blender or regular blender (if using this add back to the curry).
    7. Add the garam masala, then taste and adjust.
    8. Top with fresh chopped cilantro and serve.

    Notes

    Prep the ingredients and measure out the spices before starting the recipe for the cooking process to go smoother.

    I enjoy the savoriness of the curry as is, but if you enjoy a little brightness add a splash of lime or lemon juice once the curry is done cooking.

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: main course
    • Method: stovetop
    • Cuisine: Indian inspired

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Jacky Olsen

      August 08, 2024 at 4:45 pm

      This turned out amazing! Will definitely make again!! ❤️

      Reply
      • Allie

        August 09, 2024 at 11:12 am

        I'm so glad you liked the recipe and thank you for leaving a comment!

        Reply
    2. Paula

      December 24, 2023 at 9:17 am

      This recipe was delicious!

      Reply
      • Allie

        December 27, 2023 at 7:16 am

        Thanks I'm glad you liked it!

        Reply
    3. Stacy

      December 02, 2023 at 7:35 am

      This came out delicious! Thanks for the recipe!

      Reply
      • Allie

        December 02, 2023 at 12:52 pm

        I'm glad you enjoyed it and thank you for leaving a comment.

        Reply

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    Black bean curry with tomatoes and coconut milk in a pan with chopped cilantro.