Black Bean Curry

Satisfy your craving for comfort and bold flavor with this rich and creamy Black Bean Curry, a quick and wholesome vegan dish perfect for weeknight dinners. Featuring protein-packed black beans simmered in a luscious coconut milk and tomato-based sauce infused with fragrant spices like cumin, garam masala, and turmeric, this recipe delivers a harmonious blend of warmth and zest. A hint of lime juice and a sprinkle of fresh cilantro elevate each bite with a burst of freshness. Ready in just 45 minutes, this curry pairs beautifully with fluffy basmati rice or soft naan, making it an easy yet impressive meal for four. Whether you're embracing plant-based eating or just looking to switch up your dinner routine, this one-pot wonder will become a go-to favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 15-ounce cans canned black beans
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 14-ounce can canned diced tomatoes
• 1 14-ounce can coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 0.5 teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 0.5 cup water

Directions

Step 1

Drain and rinse the black beans in a colander under cold running water. Set aside.

Step 2

In a large pan or pot, heat the coconut oil over medium heat.

Step 3

Add the chopped onion to the pan and sauté for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, and continue to sauté for another 1-2 minutes until fragrant.

Step 5

Add the canned diced tomatoes and cook for an additional 3-4 minutes, allowing the tomatoes to soften.

Step 6

Stir in the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Cook for 1 minute, stirring continuously to release the spices' flavors.

Step 7

Pour in the coconut milk and water, stirring to combine with the spices and tomatoes. Bring to a simmer.

Step 8

Add the rinsed black beans to the pan, stirring well to coat them in the sauce.

Step 9

Reduce the heat to low and let the curry simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Step 10

Remove the pan from the heat and stir in the lime juice.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve the black bean curry hot with rice or naan bread.

Nutrition Facts

Serving size	1953.7 grams (1953.7g)

Amount per serving	% Daily Value*
Calories	1803

Total Fat 46.10g	59%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 5.40g
Cholesterol 8mg	3%
Sodium 4737mg	206%
Total Carbohydrate 276.00g	100%
Dietary Fiber 98.00g	350%
Total Sugars 47.40g
Protein 82.00g	164%

Vitamin D 0IU	0%
Calcium 681mg	52%
Iron 31mg	172%
Potassium 5371mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 17.8%

Carbs: 59.8%