black bean curry

This delicious black bean curry is a perfect weeknight dinner. It&#39;s mildly spicy, loaded with flavor and ready in 30 minutes or less!

Black Bean Curry

Tablespoons Olive Oil

Medium Onion (White, Yellow or Brown, Chopped)

Cloves Garlic (Crushed)

Tablespoon Fresh Ginger (Minced)

Canned Black Beans ((3 Cans, Drained))

Garam Masala

Cumin

Coriander

Turmeric

Cayenne Pepper

Tomato ((400 grams))

Vegetable Stock ((480 milliliters) or Vegetable Broth)

Sea Salt

Black Pepper

Heavy Cream

Tablespoon Coconut Sugar

Cilantro (Chopped)

Basmati Rice

Cilantro

Ground Black Pepper

Lime Wedges

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.

This curry recipe is made from highly nutritious black beans and it is so fragrant, tasty and super filling. A plant based dish made with coconut milk, carrots, spinach, green beans, pepper bells and pairs well with cauliflower rice. A versatile recipe that can be made on the stovetop or pressure cooker!

Vegan Black Bean Curry

olive oil ((56 grams))

onion

garlic

scallion (sliced)

tbsp fresh ginger ((7 grams)grated)

red bell pepper (chopped)

yellow bell pepper (chopped)

green bell pepper (chopped)

carrots

green beans ((45 grams)chopped)

passata ((125 milliliters)tomato puree)

curry powder ((9 grams)heaping)

1½ tsp paprika ((3 grams))

½ tsp cumin ((1 grams))

tsp black pepper ((2 grams))

tbsp fresh parsley (chopped (4 grams) (or dried))

thyme (1 tbsp dried)

tsp pink salt ((6 grams)or to taste)

black beans ((516 grams)

oz coconut milk ((400 milliliters))

water ((118 milliliters))

spinach (tightly packed(30 grams))

¼ bird eye chilli ((0.75 grams)finely chopped (or 1/8 tsp of dried/flaked chilli))

pink salt, if needed

Pour the oil into a frying pan/casserole pot on medium heat

Saute the onion, garlic, scallion and ginger until translucent and soft

Once soften, add the bell peppers, carrots and green beans and combine and cook for 5 minutes, stirring throughout the given time.

Pour in the passata (tomato) then season with curry powder, paprika, black pepper, cumin, parsley, thyme and salt

Add the black beans, coconut milk , water, spinach and chilli then give a final stir.

Bring the pan/pot to a rolling boil, cover, reduce to simmer on medium heat for 40-45 minutes.

Do a taste test and add pink salt, if needed

Serve accordingly

Switch the instant pot unit on and select &quot;saute&quot; then select the &quot;+/-&quot; for &quot;5 minutes&quot; then wait for the inner pot to heat up.

Pour the oil into the inner pot.

Saute the onion, garlic, scallion and ginger until translucent and soft and then &quot;cancel&quot; the saute option so the rest of the ingredients cook using the residual heat.

Switch on the unit again and select &quot;saute&quot;.

Now add the bell peppers, carrots and green beans.

Sprinkle in the curry powder, paprika, black pepper, cumin, parsley, thyme and pink salt.

Add the passata (tomato), black beans, coconut milk, spinach and chilli.

Press &quot;cancel&quot; and adjust to &quot;pressure cook&quot;  then press the &quot;+/-&quot; button for 20 minutes.

Allow the unit to come to pressure which takes several minutes then leave to cook for the stated time.

Once the unit has indicted that the curry is cooked leave for a natural release which takes about 10-15 minutes.

The sauce of the curry will thicken up as it cools down.

Instant Pot Version

I loved it. I used some red curry paste and it was good too. Thanks for the recepie

My family would go crazy for this. Can't wait to try it!

I'm so glad there is an Instant Pot and stovetop version! We will definitely be trying this for dinner this week!

We love an easy bean curry and this black bean version looks delicious!

I absolutely LOVE black beans! I think I want to make this for next week's meal prep and eat this delicious recipe for lunch. It will be the highlight of my day.

This curry was incredible! The flavors were spot on and I just love that you used black beans!

https://www.youtube.com/watch?v=lVnPVamL4kM&t=2s

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Welcome Back To Another Video
🍛 Quick Black Bean Curry 🖤 Easy Vegan Recipe You’ll Love! 😊


Craving a hearty, flavorful, and plant-based dish? This Quick Black Bean Curry is the perfect solution! 🖤 Packed with protein, rich spices, and creamy textures, it’s the ultimate vegan comfort food for any day of the week. 🌟 Whether you're a seasoned vegan or just exploring plant-based cooking, this recipe is simple, delicious, and ready in no time!


🔪 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐘𝐨𝐮'𝐥𝐥 𝐍𝐞𝐞𝐝:
👉 Black beans
👉 Onion/scallion/ginger and garlic
👉 Curry powder
👉 Carrots/green beans/bell peppers/spinach
👉 Coconut milk
👉 Passata
👉 Paprika/cumin/parsley/thyme
👉 Chilli
👉 Black pepper and pink salt
👉 Olive oil


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🍛 Quick Black Bean Curry 🖤 Easy Vegan Recipe You’ll Love! 😊

Top 2 black bean curry recipes from across the web

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Top 2 black bean curry recipes from across the web

The most viewed black bean curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Bean Curry

Vegan Black Bean Curry

The most viewed black bean curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine