Black Bean Curry

If you’re craving something cozy, hearty, and absolutely packed with flavor, this Black Bean Curry is the way to go. It’s one of those dishes that feels like a warm hug in a bowl, and the best part? It’s loaded with veggies, plant-based protein, and creamy coconut goodness. Plus, it comes together with simple pantry staples you probably already have.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 239kcal

Author Rachel

Ingredients

1 medium onion diced
5 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon turmeric powder
¼–½ teaspoon cayenne pepper optional, for heat
2 medium carrots sliced
1 red bell pepper chopped
1 medium zucchini sliced into half moons
1 14.5 ounce can diced tomatoes no salt added if possible
2 15-ounce cans black beans drained and rinsed
1 13.5-ounce can low-fat coconut milk or 1 cup cashew cream with extra broth
½ - 1 cup low-sodium vegetable broth
2-3 cups fresh spinach or kale
½ lime juiced
1 teaspoon salt or to taste
fresh cilantro for garnish

Instructions

In a large pot, heat 1–2 tablespoons of water or veggie broth over medium heat. Add the onion, garlic, and ginger. Cook for 4–5 minutes, stirring often, until the onions are softened. Add more water as needed to prevent sticking.
1 medium onion, 5 cloves garlic, 1 tablespoon fresh ginger
Stir in the curry powder, cumin, coriander, turmeric, and cayenne (if using). Cook for about 1 minute to toast the spices and bring out their flavor.
1 tablespoon curry powder, 2 teaspoons ground cumin, 2 teaspoons ground coriander, ½ teaspoon turmeric powder, ¼–½ teaspoon cayenne pepper
Mix in the carrots, bell pepper, and zucchini. Stir well to coat with the spices. Add the diced tomatoes and black beans, then pour in the coconut milk.
2 medium carrots, 1 red bell pepper, 1 medium zucchini, 1 14.5 ounce can diced tomatoes, 2 15-ounce cans black beans, 1 13.5-ounce can low-fat coconut milk
Cover everything with 1/2-1 cup of vegetable broth as needed. Bring the mixture to a gentle boil, then reduce the heat and let simmer uncovered for 15–20 minutes, stirring occasionally, until the veggies are tender and the curry has thickened slightly.
½ - 1 cup low-sodium vegetable broth
Stir in the spinach or kale and cook for 2–3 minutes, just until wilted. Squeeze in fresh lime juice and adjust salt to taste.
2-3 cups fresh spinach or kale, ½ lime, 1 teaspoon salt
Garnish with cilantro and serve hot with brown rice, quinoa, or warm naan.
fresh cilantro

Notes

Leftovers: Allow to cool to room temperature, then refrigerate in an air-tight container up
to a week. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stove until warmed through.

Nutrition