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Black Bean Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/black-bean-curry-recipe/