Kick up a dash of spice and inject your weeknight dinner with some new flavors! Black Bean Curry is a warm, creamy, and delicious veggie packed meal perfect for shaking up your routine. Quick and easy to toss together, this one pot meal is truly mouthwatering!
Black Bean Curry
Black bean curry is a super simple dish that packs plenty of flavor. Tender black beans are sautéed with juicy tomatoes, garlic, and onions, seasoned with a blend of warm spices and simmered in savory broth and heavy cream. While this dish is easy to throw together, I highly recommend taking the extra time to simmer this curry as it really brings out the flavors and elevates the dish as a whole. I love how different this recipe is to our usual’s and it’s a great way to mix up a stagnant weekly menu. This curry is easy to experiment with. Throw in some spinach or peppers for more veggies. Chickpeas for more protein while staying vegetarian. Or add some spice for a nice kick! Serve with your favorite naan and dig in!
For more Indian inspired flavors try this One Pan Chickpea Curry or savory Thai Chicken Soup.
Is this Black Bean Curry vegan?
Not quite. If you use vegetable broth instead of chicken it is vegetarian but it can easily be adapted to be vegan. Swap the heavy cream for coconut cream or coconut milk. Just be aware that the coconut milk option won’t be as thick as the cream. And of course use vegetable broth. This curry is a great option if you’re trying to cut out meat or want to venture into the world of vegetarian or veganism. You won’t even miss the meat, this dish is filling as is!
How To Make Black Bean Curry
- Heat. Place a large pot over medium heat. Add the onions and oil and saute until soft and translucent.
- Saute. Add in the Roma tomatoes, garam masala, garlic, coriander, cumin, turmeric, and salt. Saute again until the spices become fragrant.
- Simmer. Pour in the broth and mix in the black beans. Stir. Bring the pot to a simmer for about 15 minutes. To really bring out the flavors, cook the curry on low for an hour.
- Stir. Pour in the heavy cream, stir, and simmer for another 5-10 minutes until the curry thickens to your liking.
- Serve. Serve over basmati rice with a side of naan and a garnish of fresh cilantro. Enjoy!
Storing
Leftover curry can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave for amazing leftovers!
Ingredients Notes for Black Bean Curry
- Olive Oil – Just enough to saute the veggies. You can swap this out for sunflower or avocado oil as well.
- Onion – I used a yellow onion for this dish but use what you have on hand.
- Tomatoes – I like Roma tomatoes for this, diced. They’re the perfect size and have a robust flavor.
- Garlic – Three cloves, finely minced.
- Seasonings – Garam masala (typically found in the spice aisle), coriander powder, cumin, turmeric, salt. If you have trouble finding garam masala you can substitute curry powder.
- Black Beans – Cooked, rinsed, and drained. You could use canned black beans to save yourself time.
- Broth – Vegetable or chicken broth works. You can use original or low sodium depending on your preference. If you use low sodium you may want a dash more salt when seasoning the curry.
- Heavy Cream – You can substitute plain Greek yogurt or sour cream. For a vegan option try coconut cream.
Enjoy!
~ Nichole
Black Bean Curry
Ingredients
- 1 Tbsp Olive oil
- 1/2 Yellow onion diced
- 4 Roma tomatoes diced
- 3 Cloves of garlic finely minced
- 2 tsp Garam masala
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 4 Cups Cooked black beans rinsed and drained
- 3 Cups Vegetable or chicken broth
- 1 Cup Heavy cream
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onions until translucent.
- Add the tomatoes, garlic, garam masala, coriander, cumin, turmeric and salt and sauté for 2 minutes or until the spices become fragrant.
- Mix in the beans then pour in the broth and bring to a simmer for 15 minutes or cook it on low heat for up to 1 hour to enhance the flavor.
- Stir in the heavy cream and simmer for another 5-10 minutes, or until the curry has thickened slightly.
- Serve with white rice, naan and freshly chopped cilantro.
Notes
4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
