Black Bean Curry Recipe Vegan: Easy & Flavorful Dish

If you’re searching for a hearty, flavorful, and completely vegan meal, look no further than this black bean curry recipe vegan. Black beans are a powerhouse ingredient, packed with protein and fiber, making them an ideal choice for a satisfying plant-based dish.

This curry combines the earthy richness of black beans with a blend of aromatic spices and creamy coconut milk, creating a comforting meal perfect for any day of the week.

This recipe is not only delicious but also incredibly simple to prepare, requiring just a handful of pantry staples and fresh ingredients. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this black bean curry will quickly become a favorite.

Serve it over rice or with warm naan bread for a complete, nourishing experience that’s sure to impress family and friends.

Why You’ll Love This Recipe

This black bean curry recipe stands out for several reasons. First, it’s nutrient-dense, providing a great source of plant-based protein and fiber to keep you feeling full and energized.

The combination of spices like cumin, coriander, and turmeric gives it a delicious depth of flavor without overwhelming heat.

Another reason to love this dish is its versatility. You can easily customize it by adding your favorite vegetables or adjusting the spice level to your preference.

Plus, it stores and reheats beautifully, making it perfect for meal prep or leftovers.

Finally, it’s completely vegan and gluten-free, catering to a wide range of dietary needs without sacrificing taste or satisfaction. This curry is a perfect example of how healthy eating can be both simple and indulgent.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tablespoon coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili, finely chopped (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Fresh cilantro, chopped for garnish
• Juice of 1/2 lime

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Can opener (if using canned beans and tomatoes)
• Grater (for ginger)

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Once hot, add the cumin seeds and toast them for about 30 seconds until fragrant.
2. Add the finely chopped onion and sauté until golden and translucent, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes until aromatic.
4. Add the ground spices: coriander, turmeric, garam masala, and smoked paprika. Stir well to combine and toast the spices for about 1 minute.
5. Pour in the diced tomatoes and cook until the mixture thickens slightly, about 5 minutes.
6. Stir in the black beans and mix well to coat them in the spice mixture.
7. Pour in the coconut milk, stir, and bring the curry to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until thickened and flavorful.
8. Season with salt to taste and squeeze in the lime juice for a bright finish.
9. Remove from heat and garnish with freshly chopped cilantro.
10. Serve hot with steamed rice, quinoa, or your favorite flatbread.

Tips & Variations

“For a chunkier texture, mash some of the black beans with the back of your spoon while cooking.”

To add more veggies and nutrients, consider stirring in chopped spinach, kale, or diced bell peppers towards the end of cooking. You can also swap the coconut milk for cashew cream if you prefer a less sweet curry base.

If you like your curry spicier, increase the amount of green chili or add a pinch of cayenne pepper. For a milder version, omit the chili and reduce the garam masala slightly.

Using dried black beans? Soak them overnight and cook until tender before starting the recipe.

This will give you a fresher, less processed bean with excellent texture.

Nutrition Facts

Serving Suggestions

Black bean curry pairs wonderfully with a variety of sides. Serve it over fragrant basmati rice or fluffy quinoa for a wholesome meal.

For a low-carb option, try it with cauliflower rice or steamed vegetables.

Warm naan or roti breads are excellent for scooping up the curry and soaking up the delicious sauce. You can also add a dollop of vegan yogurt or a sprinkle of toasted coconut flakes on top for extra creaminess and texture.

For a complete meal, serve alongside a crisp cucumber salad or mango chutney to balance the spices. If you enjoy recipes with beans, you might also appreciate the hearty flavors of our Chipotle Black Beans And Rice Recipe.

Conclusion

This black bean curry recipe vegan is a perfect example of how simple ingredients can come together to create a nourishing and satisfying meal. Its rich flavors and creamy texture make it a comforting dish that’s ideal for weeknight dinners or meal prep.

The recipe is easy to customize, so you can adjust the spice level and add your favorite veggies to make it your own.

Whether you’re vegan, vegetarian, or simply looking to eat more plant-based meals, this curry will not disappoint. It’s nutritious, flavorful, and full of wholesome ingredients that fuel your body and delight your taste buds.

Give it a try and enjoy a delicious bowl of warmth and goodness.

For more vegan inspiration, check out our Costco Vegan Mushroom Stew Recipe or try the Collard Green Casserole Recipes for hearty, plant-based comfort food.

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