Creamy Black Bean Curry: A Flavorful Weeknight Delight

Introduction:

Indulge in the rich and comforting flavors of our Creamy Black Bean Curry—a delightful dish that’s perfect for a quick and satisfying weeknight dinner. Bursting with spices and creamy goodness, this curry is mildly spicy and loaded with flavor, making it a favorite among both vegetarians and meat-lovers alike. Ready in 30 minutes or less, this recipe is sure to become a staple in your kitchen repertoire.

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:

  1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Sauté chopped onions until softened. Add crushed garlic and minced ginger, sauté for a minute until fragrant.
  2. Toast Spices: Add drained black beans, garam masala, cumin, ground coriander, turmeric, and cayenne pepper to the pot with onions. Gently toss the beans and spices to coat evenly. Cook for a minute to lightly toast the spices.
  3. Simmer with Tomatoes and Stock: Pour in crushed tomatoes and vegetable stock. Bring to a simmer, then reduce the heat and let it simmer for 10 minutes.
  4. Add Cream and Seasoning: Stir in sea salt, ground black pepper, heavy cream, coconut sugar, and chopped cilantro. Mix well to combine all the flavors.
  5. Serve: Serve the creamy black bean curry over basmati rice, if desired. Garnish with fresh cilantro, a sprinkle of ground black pepper, and lime wedges for an extra burst of flavor.

Notes:

  • Black Beans: If using canned black beans, make sure to drain them before adding to the recipe. If using cooked black beans from scratch, ensure they are cooked beforehand.
  • Coconut Sugar: Adds a hint of sweetness to balance the flavors. Brown sugar can be used as a substitute.
  • Heavy Cream: Can be replaced with canned coconut cream or coconut milk for a dairy-free option.
  • Servings: Recipe yields 4 generous servings, which can be stretched to 6 smaller servings if needed.
  • Storage: Leftover curry can be stored in the fridge for 4-5 days or frozen for up to 3 months. Reheat in the microwave or on the stove.

Conclusion:

Treat yourself to the comforting goodness of our Creamy Black Bean Curry—a flavorful and nutritious dish that’s quick and easy to prepare. With its creamy texture, bold spices, and hearty black beans, this curry is sure to satisfy your cravings and leave you feeling nourished and content. So, whip up a batch of this delicious curry tonight and savor every spoonful of its delightful flavors!

CREAMY 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!
Course: Main Course

Vegetarian Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Total Time: 30minutes minutes

Servings: 4 Calories: 520kcal
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
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.
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.
Servings – this recipe makes 4 generous servings. You could stretch it to 6 smaller servings if needed.
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.
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