Black Beans Coconut Curry (Vegan)

This black beans coconut curry is a healthy addition to any diet. You can use precooked or canned beans, coconut milk, and curry powder.  This simple and easy recipe makes for a meal in less than 15 mins.

Black beans are high in protein, high in fiber, and are also an excellent antioxidant, it's a great addition to the family diet.

It is good to add lentils, legumes, and beans to your diet. They are a good source of nutrition, especially for kids. As a kid, my mom would make them at least once a week. We loved it. I eat these every week - and since I love curry very much often I will make a curry for myself.  My kids took a long time to warm up to these, now they enjoy it.  And while my husband does not like beans, he eats them because they are healthy. Fingers crossed someday he will like them too. 

Why make this recipe?

• Most of the ingredients are simple pantry staples apart from the spices which are easily available in most supermarkets.
• The recipe is fairly simple and easy. The cooking itself takes 15 minutes because we use pre-cooked or canned beans
• I am using black beans but, of course, you can use other beans, pulses, or legumes instead too.
• Today I have served it over my flavorful turmeric rice but it is absolutely delicious with fresh roti, chapati or even plain steamed rice.

Ingredients and substitutes

• Coconut cream - I love coconut as a base for this curry but if you do not have to use coconut try my black beans curry without coconut.
• Curry powder - Curry powder is readily available in most supermarkets these days. I make my own so you can find my homemade curry powder as well as garam masala. So, if you like making your spice mixes, you will love to try these.
• Paprika - The purpose of paprika here is to add a nice smoky flavor but also add to the pretty color.
• Black Beans - these come in dry as well as canned - you can use either. I used the dried today but often I make a quick curry with the canned beans too.
  If you use the dried beans. All you do is soak them in water for a couple of hours or overnight. Then boil them in water for about 40 to 50 minutes on medium to low until they are soft and tender

Step by step instructions

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• Have all ingredients ready - this gets done very quickly
• Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucent
  Pro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.

• Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.
  Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
• Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
• Server with steamed white rice, chapati, naan, or even with crusty bread.

What do you serve with this curry?

I love to serve this with a nice bowl of steamed white rice or my turmeric rice. Of course, simple chapati to exotic butter naan or plain naan as well as vegetable, or prawn rice. My kids' favorite rice is fruit and nut rice pilaf
Of course, when I'm in the mood for a low-carb diet then I usually serve this over my cauliflower rice, turmeric rice, or mustard dill cauliflower rice. 

How do you cook dried black beans?

There are a couple of ways to cook black beans.

• Stovetop - Dried black beans need to be soaked in water for a couple of hours (at least 4) or overnight. Then boil them in water for about 60 to 90 minutes on medium to low until they are soft and tender
• Pressure cooker - Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 20 minutes
• Instant pot - Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 15 minutes, then natural release.
• Slow cooker - place the black beans in the slow cooker without soaking. Add 4 times the amount of water. Cook on low for 8 to 10 hours.

More similar recipes

• Chickpeas Curry - Channa Masala
• Quick and Easy Black Beans Coconut Curry
• Kidney Bean Coconut Curry
• Spinach Tofu Curry
• Mushroom Masala
• See all Indian recipes

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Frequently asked questions

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Printable Recipe

Healthy Recipes Collaboration

For our first collaboration, I and my food blogger friends have decided to bring you a few healthy recipes. Also, we want to make sure there is lots of variety.

1. Easy Swiss Chard Lentil Soup - Melissa of My wife can cook
2. Vegan Chickpea and Eggplant Dip with Dill Pesto - by Julia of Imagelicious.
3. Easy healthy spicy sweet shrimp in Endive Cups - by Gloria of Homemade & Yummy.
4. Easy buffalo ranch cauliflower Casserole - by Arlene of Flour on my Face
5. Super Simple Green Smoothie - by Sarah of the Fit Cookie