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

Easy Creamy Black Bean Curry

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5 from 3 reviews

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

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
  • 1/2 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
  • 1/2 teaspoon salt, or to taste
  • 3/4 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 1/4-1/2 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

Find it online: https://www.threelittlechickpeas.com/easy-creamy-black-bean-curry/