THIS BLACK BEAN CURRY IS A GREAT FAST WEEKNIGHT MEAL FILLED WITH PLANT-BASED PROTEIN AND FIBER.
This dish is comforting, simple and fast. We all should be working on getting more fiber into our diet and this recipe is a delicious way to do just that!
Using mostly pantry ingredients, this black bean curry is super simple to put together. The curry is warming, satisfying, and creamy. I love it sscooped up my favorite Everiday Foods gluten-free pita, or spooned over rice.
Enjoy!
Yield/Servings: 4
Author: Riyana Rupani
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Creamy Vegan Black Bean Curry
A super simple creamy, delicious curry made mostly with pantry ingredients
PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN TOTAL TIME: 35 MIN
INGREDIENTS
- 1 Tbsp coconut oil or ghee (for non-vegan)
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 inch piece of ginger, grated
- 1 can chopped tomato or about 4 medium tomatoes finely chopped
- 1/2 tsp chili flakes (optional)
- 1/2 Tbsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 2 cans black beans (or about 4 cups cooked dry beans)
- 2 cups vegetable stock
- Salt to taste
- 1/2 cup coconut milk
- 2 to 4 Tbsp fresh chopped cilantro for garnish
- 1.5 teaspoons kasoori methi (dried fenugreek)
INSTRUCTIONS
- In a heavy bottom pan, heat your oil/ghee on a medium flame. Once hot, add cumin seeds and allow them to sizzle.
- Next add the chopped onion and cook for around four to five minutes until onions are soft and caramelized.
- Add the garlic and ginger and cook for one minute follow by the canned or fresh tomatoes. Reduce the heat slightly and cook for five minutes, stirring often, and until tomatoes are soft.
- Add the chili flakes, coriander powder, garam masala, and turmeric powder. Mix well and cook for one minute or until fragrant.
- Rinse and drain your black beans and add to the pot. Stir through and then add in your vegetable stock and salt to taste. Bring the flame back up a bit and allow the curry to simmer for about ten minutes.
- Add in the coconut milk (you can add more if you like it more creamy). Crush the kasoori methi (dried fenugreek) in your hands to release their natural oils and add to the cutty. Mix well and garnish generously with cilantro to serve.
