Can I make black bean curry without coconut milk?

Yes, soak 1/3 cup of raw cashews overnight. Then drain and rinse them, and blend them with 1/3 cup of water. During cooking, add 1 cup of low-sodium vegetable broth in place of the coconut milk in the recipe. Add the cashew mixture at the end of cooking, then add the fresh cilantro. The substitution did make the curry creamier and less flavorful, so I would add a splash of lime juice before serving.

Can I use coconut cream instead of coconut milk?

Coconut cream is much thicker than coconut milk and can give a much stronger coconut flavor. I haven’t tested this recipe with coconut cream, so I can’t say exactly how it will turn out. If you try it, I would not swap it 1:1. Use less coconut cream, then add vegetable broth as needed to thin the curry to the right consistency. Also, be sure it’s unsweetened coconut cream.

Is black bean curry gluten-free?

It can be. The ingredients are naturally gluten-free, but be sure to check labels on the tamari/soy sauce and any packaged spices to be safe.

Can I make this ahead for meal prep?

Yes, this curry is great for meal prep and often tastes even better the next day. Store it in the fridge for up to 5 days, and add a splash of vegetable broth if it’s too thick when reheating.

Easy Creamy Black Bean Curry - Three Little Chickpeas

Name: Easy Creamy Black Bean Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian inspired
Ingredients: 1 yellow onion, diced; 1 teaspoon cumin seeds; 4 garlic cloves, minced or crushed; 1 jalapeno, finely diced; 1 inch grated fresh ginger, peeled; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; ½ teaspoon ground turmeric; 1 can (14.5 ounces/411 grams) diced tomatoes; 2 cans (15.25 ounces/432 grams each) black beans, drained and rinsed; 1 can (13.5 ounces/400 milliliters) full-fat coconut milk; 2 tablespoons tamari; ½ teaspoon salt, or to taste; ¾ teaspoon garam masala; Serving suggestions: white rice, brown rice, or basmati rice, and fresh chopped cilantro

Description

This creamy black bean curry is a cozy, flavorful weeknight dinner that’s ready in about 40 minutes.

Ingredients

Scale

1 yellow onion, diced
1 teaspoon cumin seeds
4 garlic cloves, minced or crushed
1 jalapeno, finely diced
1 inch grated fresh ginger, peeled
2 teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
1 can (14.5 ounces/411 grams) diced tomatoes
2 cans (15.25 ounces/432 grams each) black beans, drained and rinsed
1 can (13.5 ounces/400 milliliters) full-fat coconut milk
2 tablespoons tamari
½ teaspoon salt, or to taste
¾ teaspoon garam masala
Serving suggestions: white rice, brown rice, or basmati rice, and fresh chopped cilantro

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Instructions

Heat a large high-sided sauté pan with a lid, and add the diced onion with a pinch of salt on medium heat and cook until translucent. Add the cumin seeds and cook for about 1 to 2 minutes. For oil-free cooking, add a splash of water if the onion starts sticking, and turn down the heat if needed. (Or sauté the onion in a neutral-tasting oil).
Add the garlic, chili, and fresh ginger, and cook for about 30 seconds to 1 minute.
Stir in the ground coriander, smoked paprika, and ground turmeric into the onions. Cook for about 30 seconds to 1 minute.
Add the can of diced tomatoes (do not drain) and scrape up any cooked-on bits at the bottom of the pan with a wooden spoon or silicone spatula.
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.
If the curry is too watery, remove the lid and cook for another 5 minutes. Lite or reduced-fat coconut milk can make a thinner curry than full-fat coconut milk. In this case, to make the curry thicker, blend roughly ¼ to 1/2 cup of the curry using an immersion blender or regular blender (if using this method, add it back to the curry).
Add the garam masala, then taste and adjust.
Top with fresh chopped cilantro and serve.

Notes

Prep the ingredients and measure out the spices before starting the recipe, so the cooking process goes more smoothly.

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: 30 minutes
Category: main course
Method: stovetop
Cuisine: Indian inspired