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    Home » Dinner

    Black Bean Curry

    Published: Oct 5, 2021 Updated: Oct 5, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Black Bean Curry

    This delicious black bean curry is a perfect weeknight dinner. It’s mildly spicy, loaded with flavor and ready in 30 minutes or less!

    Black bean curry with rice, cilantro and lime in a black bowl.

    When you’re looking for a quick and easy dinner that tastes amazing then this black bean curry is your new best friend.

    It’s so easy to throw together making it perfect for those nights that you barely have time to cook.

    And it tastes like something you’d get in a fancy restaurant.

    And if you love restaurant-worthy recipes that come together in 30 minutes or less, then check out our hummus pasta and our spicy vodka rigatoni.

    And for more recipes featuring black beans check out our black bean salsa and our vegetable stew.

    What Goes Into This Curry:

    Photo of the ingredients needed to make black bean curry.

    Ingredient Notes

    • Black beans – we used three 15-ounce cans of black beans, drained. If you want to use black beans that you’ve cooked from scratch yourself then the amount to use would be 4 ½ cups. The beans must be cooked first before using them in this recipe.
    • Coconut sugar – is just for flavor balance and balances out the tart flavors in this recipe. It doesn’t make the recipe sweet at all. You can also use brown sugar.
    • Heavy cream – can be replaced with canned coconut cream (unsweetened) or canned coconut milk (full fat, unsweetened) for a dairy-free option.
    • Vegetable stock – or vegetable broth are both fine to use.
    Black bean curry with rice, cilantro and fresh lime in a black bowl.

    How To Make Black Bean Curry

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to the pot with chopped onions and sauté on medium heat until the onions are softened.
    Two photo collage showing onions added to pot with olive oil and sautéed.
    • Add crushed garlic and minced ginger and sauté for a minute.
    Two photo collage showing crushed garlic and minced ginger added to pot and sautéed.
    • Add black beans, garam masala, cumin, ground coriander, turmeric and cayenne pepper and gently toss the beans and spices with the onions. Let it cook for a minute to lightly toast the spices.
    Two photo collage showing black beans and spices added to pot and tossed together.
    • Add crushed tomatoes and vegetable stock and bring to a simmer. Then reduce the heat and let it simmer for 10 minutes.
    Two photo collage showing black bean curry simmering in the pot.
    • Add salt, pepper, heavy cream, coconut sugar and chopped cilantro and stir in.
    Two photo collage showing cream, cilantro and coconut sugar added to pot and mixed in.
    • Your curry is ready to serve.
    Two photo collage showing the cooked black bean curry in the pot.

    Salt and Pepper To Taste

    If it’s bland, add more salt and pepper! The vegetable stock we use is pretty salty, so we don’t usually need to add much more salt and pepper. If you’re using a low sodium vegetable stock or broth, then you may need to add more salt and pepper. Just remember if a recipe is ever tasting bland, there’s about 100% chance that adding more salt and pepper will fix it!

    Serving Suggestions

    Serve this black bean curry over basmati rice, topped with ground black pepper, fresh cilantro and lime wedges.

    Basmati rice is my favorite because of how fast it is to cook. This makes it perfect to serve with this quick and easy curry.

    Black bean curry with rice, cilantro and fresh lime in a black bowl.

    Storing Tips

    Keep leftover curry stored in the fridge in a covered container for 4-5 days. It reheats very well in the microwave or on the stove.

    It also freezes well for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave or on the stove.

    Spoonful of black bean curry above a bowl with curry, rice, cilantro and fresh lime.

    More Easy Vegetarian Curry Recipes

    1. Easy Lentil Curry
    2. Thai Red Curry
    3. Vegetable Curry
    4. Thai Green Curry
    5. Vegetarian Katsu Curry
    Spoonful of black bean curry.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Black bean curry with rice, cilantro and lime in a black bowl.

    Black Bean Curry

    This delicious black bean curry is a perfect weeknight dinner. It's mildly spicy, loaded with flavor and ready in 30 minutes or less!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian-Inspired
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 520kcal
    Author: Alison

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 4 Cloves Garlic Crushed
    • 1 Tablespoon Fresh Ginger Minced
    • 4 ½ cups Canned Black Beans (3 Cans, Drained)
    • 2 teaspoons Garam Masala
    • 1 teaspoon Cumin
    • ½ teaspoon Ground Coriander
    • 2 teaspoons Turmeric
    • ¼ teaspoon Cayenne Pepper
    • 14 ounces Crushed Tomato (400g)
    • 2 cups Vegetable Stock (480ml) or Vegetable Broth
    • ½ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper
    • 1 cup Heavy Cream
    • 1 Tablespoon Coconut Sugar
    • 1 cup Cilantro Chopped

    For Serving (Optional):

    • Basmati Rice
    • Cilantro
    • Ground Black Pepper
    • Lime Wedges

    Instructions

    • Add olive oil to the pot with chopped onions and sauté on medium heat until the onions are softened.
    • Add crushed garlic and minced ginger and sauté for a minute.
    • Add black beans, garam masala, cumin, ground coriander, turmeric and cayenne pepper and gently toss the beans and spices with the onions. Let it cook for a minute to lightly toast the spices.
    • Add crushed tomatoes and vegetable stock and bring to a simmer. Then reduce the heat and let it simmer for 10 minutes.
    • Add salt, pepper, heavy cream, coconut sugar and chopped cilantro and stir in.
    • Serve over basmati rice, topped with ground black pepper, fresh cilantro and lime wedges.

    Notes

    1. Black beans – we used three 15-ounce cans of black beans, drained, which works out to 4 ½ cups. If you want to use black beans that you’ve cooked from scratch yourself then you definitely can. The beans must be cooked first though before using them in this recipe.
    2. Coconut sugar – is just for flavor balance and balances out the tart flavors in this recipe. It doesn’t make the recipe sweet at all. You can also use brown sugar.
    3. Heavy cream – can be replaced with canned coconut cream (unsweetened) or canned coconut milk (full fat, unsweetened) for a dairy-free option.
    4. Servings – this recipe makes 4 generous servings. You could stretch it to 6 smaller servings if needed. 
    5. Storing – Keep leftover curry stored in the fridge in a covered container for 4-5 days. It reheats very well in the microwave or on the stove.
    6. Freezing – It also freezes well for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave or on the stove.

    Nutrition

    Serving: 1Serve | Calories: 520kcal | Carbohydrates: 51g | Protein: 16g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 1669mg | Potassium: 1053mg | Fiber: 17g | Sugar: 9g | Vitamin A: 1676IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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