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Creamy Black Bean Curry with Coconut Milk

Creamy Black Bean Curry with Coconut Milk in 20 Minutes

A quick and nourishing vegan dish, this Creamy Black Bean Curry with Coconut Milk is packed with protein and customizable to your taste.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Substitute with coconut oil for added aroma.
  • 2 Shallots, minced Feel free to swap with one medium onion.
  • 6 Garlic, minced Fresh garlic works best.
  • 1 tbsp Fresh Ginger, grated Ground ginger (1 tsp) can be used in a pinch.
  • 2 tsp Ground Cumin Skip if you're in a hurry, but enhances overall flavor.
  • 1 tsp Ground Coriander Ground or fresh coriander leaves make a great substitute.
  • 2 tsp Mustard Seeds Omit if unavailable.
  • 1/2 tsp Ground Turmeric Feel free to replace with curry powder.
  • 1/2 - 1 tsp Cayenne Pepper Optional if you prefer a milder flavor.
  • 2 Medium Tomatoes, diced Canned tomatoes can replace them.
  • 2 cans Canned Black Beans, rinsed and drained Swap with chickpeas or lentils if desired.
  • 1/2 cup Coconut Milk Essential for creamy texture.
  • 1 Lime, juiced Lemon juice can be a great alternative.
  • Salt and Pepper Adjust to taste.
  • 1/4 cup Chopped Cilantro, garnish Optional but highly recommended.
For Serving
  • Rice Basmati, brown rice, or quinoa work beautifully.
  • Pickled Onions, Greek Yogurt, or Jalapeños, garnish Choose one or all for a unique touch.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 2 minced shallots, seasoning with salt and pepper, and sauté for about 1-2 minutes.
  2. Stir in 6 minced garlic cloves and 1 tablespoon of grated fresh ginger, along with spices. Sauté for approximately 1 minute until aromatic.
  3. Add 2 diced medium tomatoes, stirring to combine. Cook for an additional 1-2 minutes until the tomatoes soften.
  4. Gently fold in 2 cans of black beans and ½ cup coconut milk. Stir well and allow to simmer for 10 minutes while occasionally stirring.
  5. Squeeze the juice of 1 lime into the mixture and stir to combine. Taste and adjust seasoning as needed.
  6. Serve the curry over cooked rice and garnish with chopped cilantro and additional toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze for up to 3 months.

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