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Creamy Black Bean Curry Recipe

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★★★★★

4.3 from 42 reviews

This Creamy Black Bean Curry is a flavorful, plant-based dish combining aromatic spices and creamy coconut for a rich and comforting meal. Perfect for a nutritious weeknight dinner, it features tender black beans simmered with cumin, coriander, turmeric, and garam masala, finished with coconut cream and fresh cilantro for a luscious finish.

Ingredients

Scale

Spices and Seasonings

  • 1 teaspoon cumin seeds
  • ¼ teaspoon cayenne pepper (optional)
  • ½ tablespoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • Salt to taste (about ¼ teaspoon recommended)
  • 1.5 teaspoons kasuri methi (optional but recommended)

Produce

  • 1 large onion, finely chopped
  • 4 large garlic cloves, crushed
  • 5 medium tomatoes (350 grams), seeded and finely chopped
  • 3 tablespoons fresh cilantro leaves, finely chopped (divided use)

Other Ingredients

  • 3 tablespoons plant-based spread
  • 3.5 cups cooked black beans (580 grams, roughly two cans), drained and rinsed
  • 2 – 2.5 cups vegetable stock (amount varies according to desired sauce consistency)
  • 4 tablespoons coconut cream

Instructions

  1. Toast Cumin Seeds: Melt the plant-based spread in a pan over medium-high heat. Add the cumin seeds and cook until they brown and start crackling, about two minutes to release their aroma.
  2. Sauté Onions: Add finely chopped onions to the pan and cook for around five minutes until they become lightly browned, developing a sweet and savory base.
  3. Add Garlic: Stir in the crushed garlic cloves and cook for one minute to deepen the flavor without burning.
  4. Cook Tomatoes: Add the chopped tomatoes, reduce heat to medium, and fry for five to six minutes. Stir often until the tomatoes soften and begin to break down into a thick sauce.
  5. Add Spices: Sprinkle in cayenne pepper (if using), ground coriander, garam masala, and turmeric. Mix thoroughly and fry the mixture for one more minute to toast the spices.
  6. Simmer Beans: Add the drained and rinsed black beans along with the vegetable stock. Season with salt to taste (approximately ¼ teaspoon). Increase the heat to bring the mixture to a lively simmer, then reduce to medium heat and let it simmer gently for twelve minutes until the curry thickens to your preferred consistency.
  7. Finish with Coconut Cream and Herbs: Stir in the coconut cream, half of the chopped cilantro, and crumble in the kasuri methi between your fingers for added flavor. Mix well, then sprinkle the remaining cilantro on top before serving.

Notes

  • Kasuri methi adds a unique flavor but can be omitted if unavailable.
  • Adjust the amount of vegetable stock to get your desired curry thickness.
  • Use canned black beans for convenience, ensuring they are well rinsed and drained.
  • The cayenne pepper is optional; omit or reduce for a milder curry.
  • Serve with steamed rice, flatbreads, or your favorite grain for a complete meal.

Keywords: black bean curry, vegan curry, plant-based curry, creamy curry, Indian spices, coconut cream curry, easy vegan dinner, healthy curry recipe

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