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Black bean curry with rice, cilantro and lime in a black bowl.
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian-Inspired
Diet: Vegetarian
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):

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