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 5 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.