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.
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
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your creation.