This 25-minute Black Bean Curry is a healthy, 9-ingredient wonder. Creamy, plant-based, and packed with protein, it’s a weeknight favorite that uses simple canned beans! Serve this black bean recipe with roti or rice for a tasty and filling meal.

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If your pantry is full of canned beans but you’re bored with chili and tacos, this is the recipe for you. This Black Bean Curry is what I make on those nights when I want something comforting that tastes delicious and is super quick to make.

By simmering affordable black beans in a velvety, spiced coconut sauce, I transform basic ingredients into a sensory-scintillating meal. It’s budget-friendly, dairy-free, and so packed with fiber and plant protein that it keeps you full for hours. Plus, you probably have every single ingredient in your kitchen right now!

Why This is One of the Best Black Bean Recipes

• Fast & Foolproof: Ready in 25 minutes from start to finish.
• Nutrient-Dense: Black beans are a powerhouse of plant-based protein and iron.
• Delicious: This simple curry has a lot of flavor from the combination of spices and ingredients.
• One-Pot Cleanup: Everything happens in one large pan.
• Budget-Friendly: Uses 9 basic ingredients found at any local grocery store.

What are the ingredients to make this black bean curry?

In order to make this gloriously spiced curry, you will need the following 9 main ingredients:

1. Onions
   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, and those will also cut down on the prep time.
   
2. Garlic
   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.
   
3. Ginger
   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.
   
4. Coriander
   I used coriander powder in this recipe.
   
5. Smoked paprika
   Powdered smoked paprika adds such a delightful layer of flavor to this, and it can usually be found at most stores.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. 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. A little bit of water, vegetable stock, or vegetable broth will be needed to thin out the curry. And, a pinch of salt and black pepper to season this to your taste will also be necessary.

How to Make This 20-Minute Curry

1. Sauté the Aromatics

First off, peel and chop the onion, ginger, and garlic. Then, heat your oil in a large pan or saucepan set on a stove set to medium heat. Add the diced onion, ginger, and garlic, and sauté for about 10 minutes. You want them soft and fragrant—this is where the deep flavor starts!

2. Add the Spices

Stir in your coriander, turmeric, cayenne, smoked paprika, and half the coconut milk.

3. Simmer 

Drain and rinse the black beans, and then add the drained black beans, the coconut milk, and a little water or vegetable stock. Cover and simmer for just 2-3 minutes to let the beans soak up that golden, creamy liquid.

4. Garnish 

Season with salt and pepper, then top with fresh cilantro or parsley and a sprinkle of chili flakes. The detailed directions are in the recipe card below.

Shashi’s Expert Tip: If you want to bulk this up even more, toss in some frozen spinach or edamame during the final simmer. It turns this simple side dish into an even more filling meal.

Variations

This is a versatile recipe. In place of the black beans, you could substitute black-eyed peas, red kidney beans, pinto beans, or your favorite types of beans. 

You could also add some diced sweet potatoes, tomatoes, frozen edamame, and/or some frozen spinach to this dish to make it more of a meal.

The coriander, turmeric, cayenne, and smoked paprika can be replaced with 6 teaspoons of garam masala or 5 teaspoons of powdered harissa.

How do you serve this black bean curry?

• Classic: This vegan black bean curry can be served with some yellow basmati rice, roti, or naan.
• Low-Carb: Serve it over a bed of cauliflower rice.
• The Full Feast: 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, broccoli curry, some mung bean curry, carrot croquettes, some yellow rice, or turmeric quinoa, and a dollop of Pineapple Chutney.

How do you store any leftover curry?

You can store any leftovers of this spicy black bean curry in an airtight container and place it in the fridge. This curry should be good for up to a week.

The leftovers can be reheated by placing them in a microwave-safe bowl and microwaving it until it is warmed through.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Easy 25-Minute Black Bean Curry

4.29 from 7 votes

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Author: Shashi

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This 25-minute Black Bean Curry is a healthy, 9-ingredient wonder. Creamy, plant-based, and packed with protein, it’s a weeknight favorite that uses simple canned beans! Serve this black bean recipe with roti or rice for a tasty and filling meal.

Ingredients

• 3 tbsp olive oil or oil of your choice
• 2 medium-sized yellow onions
• 4 garlic cloves 3 tsp
• 1/2 inch chunk of ginger 1 tsp
• 4 tsp coriander powder
• 1 tsp smoked paprika
• 1 tsp cayenne
• 1/2 tsp turmeric powder
• 1 15 oz can black beans
• 1 cup coconut milk
• 1/2 cup water
• Salt and pepper to taste
• OPTIONAL: parsley and chilli flakes to garnish.

Instructions

• Peel and dice up the onion, ginger, and garlic.
• Add the oil to a large pan and add the diced onion, ginger, and garlic to it. Let it sauté over medium heat for 10 minutes, stirring often, so the trifecta does not burn.
• Open the black beans and drain them, then place them in a colander or strainer and rinse them by running the colander under cold tap water.
• Then, add the coriander, turmeric, cayenne, smoked paprika, vegetable stock or water, and coconut milk to the large pan with the onions, ginger, and garlic and stir well.
• Next, add in the black beans and let the curry simmer, covered, for about 2-3 minutes or so.
• Turn off the heat and season this black bean curry with salt and pepper.
• Serve garnished with fresh parsley or fresh cilantro and chili flakes.
• Enjoy with roti, rice or naan bread.

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Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 401mg | Fiber: 6g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 3mg

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