This 9-ingredient, vegetarian Black Bean Curry Recipe is an easy and quick one. In it, canned black beans are simmered in a well-spiced coconut milk sauce. Serve it with roti or rice for a tasty and filling meal.
This black bean curry recipe is a great way to enjoy black beans. It is so packed with layers of flavor. And, it is packed full of fiber and plant protein. No lie, but this vegetarian curry has been keeping me from teetering off the vegetarian bandwagon.
This black bean curry will not have you hunting high and low for ingredients. Nor will it have you spending all your savings on exotic ingredients.
You can find the ingredients to make this creamy black bean curry at just about any local grocery store or Amazon. Or, you might already have most of these in your pantry already.
This black bean curry is always a hit when I make it as it is:
- So tasty,
- Packed with health benefits,
- Budget-friendly, &
- Made with only 9 easy-to-find ingredients.
What are the ingredients to make this black bean curry?
In order to make this gloriously spiced curry, you will need the following 9 ingredients:
I used medium-sized yellow onions I found at my neighborhood Publix. If you manage to get your hands on a large yellow or red onion, use either of those instead. If you do not want to go through a crying episode trying to peel and chop onions, you can usually find peeled and chopped onions in the produce section of most stores.
Fresh garlic is a must for this recipe. So, please refrain from using garlic powder instead. Just like with the onion, you can find peeled and diced garlic in the produce section of most stores.
As with garlic, fresh ginger is non-negotiable in this recipe. And, also as with garlic, you can find peeled and diced garlic in the produce section of most stores.
I used coriander powder in this recipe.
- Smoked paprika
Powdered smoked paprika adds such a delightful layer of flavor to this, and it can usually be found at most stores.
- Cayenne pepper
I like a bit of heat to my curry, so I added in some cayenne powder. But, if you would rather have a mild curry, then feel free to leave out the cayenne.
- Turmeric powder
I used ground turmeric in this recipe, as it is so easy to find. However, if you would rather use fresh turmeric, then feel free to do so. Just keep in mind that usually, 1 teaspoon of ground turmeric equals ½ inch of fresh turmeric.
- Black beans
I used drained and rinsed, canned black beans for this recipe. These canned beans cut down on the cooking time and are an easy option for this curry.
- Coconut milk
For this black bean curry, I used some packaged unsweetened coconut milk I found in the non-dairy milk section, right next to the dairy milk section. You can use almond milk or soy milk if you prefer. However, I have found that, out of other non-dairy milk options, coconut milk brings out all the other flavors of the spices the best, especially in a curry.
You will also need some coconut oil or olive oil to sauté all the ingredients. You will also need a bit of water or vegetable stock or vegetable broth to thin out the curry. And, you will also need a pinch of salt and pepper to season this to your taste.
I also used a bit of parsley and chili flakes to garnish this vegan curry. There are times I have used fresh cilantro instead. Though, most times when I am not taking photos for the blog and have people waiting to eat, I don’t often garnish this and serve it as is.
This is a versatile recipe. In place of the black beans, you could use black-eyed peas, red kidney beans, pinto beans, or your favorite types of beans. You could also add some diced sweet potatoes and some frozen spinach to this dish to make it more of a meal.
How long does this curry take to make?
This curry takes about 20-25 minutes to make. That time would vary greatly if you used dry beans. But, seeing this recipe uses canned black beans, from when I started chopping the onions to the point when I turned off the stove, it took about 25 minutes.
All you do is prep the onions, ginger, and garlic. Let them sauté with some oil in a large pan over medium heat. Then, it’s just a matter of adding in the spices, coconut milk, water, and black beans and simmering them, so the flavors come together.
You can find each of the steps explained in more detail in the recipe card below.
How do you serve this black beans curry?
This vegan black bean curry can be served with some yellow basmati rice, roti, cauliflower rice, or naan for a simple and filling meal.
However, if you want to serve this as part of a large and tasty vegetarian/vegan dinner, then serve it along with other side dishes like cashew curry, pumpkin curry, broccoli curry, some mung bean curry, carrot croquettes, some yellow rice, turmeric quinoa, brown rice, roti, or naan bread.
How do you store any leftover curry?
You can store any leftovers of this spicy black bean curry in an airtight container and place that in the fridge. This curry should be good for up to a week.