Black Bean Curry Recipe

Introduction

This Black Bean Curry is a comforting and flavorful dish packed with warm spices and creamy richness. It’s perfect served over basmati rice for a satisfying vegetarian meal that’s easy to prepare any night of the week.

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. Step 1: Heat olive oil in a pot over medium heat and sauté the chopped onions until softened, about 5 minutes.
2. Step 2: Add crushed garlic and minced ginger, cooking for about 1 minute until fragrant.
3. Step 3: Stir in the black beans and spices—garam masala, cumin, ground coriander, turmeric, and cayenne pepper. Toss gently with the onions and cook for 1 minute to lightly toast the spices.
4. Step 4: Add crushed tomatoes and vegetable stock to the pot. Bring the mixture to a simmer, then reduce heat and let it simmer gently for 10 minutes.
5. Step 5: Stir in salt, black pepper, heavy cream, coconut sugar, and chopped cilantro. Heat through for a few minutes, then remove from heat.
6. Step 6: Serve the curry over cooked basmati rice, garnished with additional cilantro, ground black pepper, and lime wedges if desired.

Tips & Variations

• If using dried black beans, be sure to cook them thoroughly before adding to the curry.
• Substitute coconut cream or canned coconut milk for heavy cream to make the curry dairy-free.
• Coconut sugar balances the acidity of the tomatoes without making the curry sweet; brown sugar can be used as an alternative.
• Adjust the cayenne pepper to control the heat level to your preference.
• This recipe yields about 4 generous servings but can be stretched to 6 smaller portions.

Storage

Store leftover curry in an airtight container in the refrigerator for 4–5 days. It reheats well in the microwave or on the stove. This curry also freezes nicely for up to 3 months; thaw it overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, you can use dried black beans, but make sure to soak and cook them fully before adding them to the curry for the best texture and flavor.

Is this recipe suitable for a dairy-free diet?

Absolutely. Replace the heavy cream with canned coconut cream or full-fat canned coconut milk for a rich, dairy-free version of this curry.

Black Bean Curry Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

A flavorful and creamy Black Bean Curry featuring a blend of warm spices, garlic, ginger, and a rich tomato base, finished with heavy cream and fresh cilantro. This hearty vegetarian curry is perfect served over basmati rice and makes a comforting, nutritious meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 Onions: Heat 2 tablespoons of olive oil in a pot over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
2. Add Garlic and Ginger: Add the crushed garlic and minced fresh ginger to the pot. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
3. Add Beans and Spices: Stir in the drained black beans along with garam masala, cumin, ground coriander, turmeric, and cayenne pepper. Gently toss the beans and spices with the onions and let them cook for about 1 minute to lightly toast the spices and enhance their flavors.
4. Add Tomatoes and Stock: Pour in the crushed tomatoes and vegetable stock. Stir to combine, then bring the mixture to a simmer over medium heat.
5. Simmer Curry: Once simmering, reduce the heat to low and let the curry cook gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Finish Curry: Stir in salt, ground black pepper, heavy cream, coconut sugar, and chopped cilantro until well incorporated. Cook for an additional 2 minutes to warm through and blend the flavors.
7. Serve: Serve the black bean curry hot over cooked basmati rice. Garnish with extra cilantro, ground black pepper, and lime wedges to taste.

Notes

• Black beans: Used three 15-ounce cans drained to yield 4 ½ cups. You can substitute with home-cooked black beans, but ensure they are fully cooked before using.
• Coconut sugar: Adds flavor balance by tempering the tartness; it does not make the dish sweet. Brown sugar is a good alternative.
• Heavy cream: Can be replaced by unsweetened canned coconut cream or full-fat unsweetened coconut milk for a dairy-free version.
• Servings: This recipe yields 4 generous servings or up to 6 smaller portions.
• Storage: Leftover curry keeps well in the fridge in a covered container for 4-5 days and reheats easily on the stove or microwave.
• Freezing: Curry freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Keywords: black bean curry, vegetarian curry, Indian curry, creamy black bean recipe, easy curry recipe, healthy bean curry, one-pot meal