Black Beans Curry (Indian Recipe)

Black Beans Curry

A rich creamy black beans curry is a great way to add this popular health food in your diet. Whether you use soaked or canned beans these get done in less than 15 minutes. Cooked in a rich curry sauce made with curry powder, tomatoes and yogurt this will become your favorite in no time.

Black beans are becoming increasingly popular in our home these days. They are easy to incorporate into your diet once they have already been boiled. I love to soak and boil a big batch and store it in the freezer. That way I have them on hand for anything I need to use them. Add a handful in my salad or pulao rice.

Our family favorite is of course curry. Anything in Indian curry spices and my kids will thoroughly enjoy it. I grew up with beans, legumes and lentil curries at least once a week. So for me, this has been a big part of my growing up. I wish my kids ate these more often but they still need getting used to these.

Did you know that black beans are high in protein and fiber which makes them not just healthy but perfect for a balanced diet?

It is a good idea to soak beans before cooking. Know why?

Not just beans, most of these pulses that need rehydration are better soaked and hydrated before they are cooked. The soaking helps remove some of the indigestible sugars that cause flatulence. Which is why back in the old days our moms and grand-moms never looked for quick and easy ways to cook these. They’d rather take care of our tummies for us.

What do you serve with these Black Beans Curry?

I love to serve this with a nice bowl of steamed white rice as you can see in the pictures below. Often I will also just eat this with nice crusty bread. If you’re in a mood to cook Indian, the options for Indian bread are so many. From simple chapati to exotic butter naan as well as vegetable or prawn rice.
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. 

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Let’s talk ingredients and Substitutes (Save/Pin)

• Curry powder – when you buy curry powder do look at the spice factor. They come in Curry Powder – Hot,Curry Powder -Mild etc. If you like making homemade spices then you may like to try my recipe for homemade curry powder
• Paprika – The purpose of paprika here is to add a nice smoky flavor but also add to the pretty color. I usually use either Sweet smoked paprika
• Cayenne – adds a nice touch of heat but if you don’t like Cayenne use Hot smoked paprika. Like the sweet paprika when combined with the curry powder gives a nice rich color to the beans.
• Sour Cream or yogurt – either work beautifully in this recipe and gives a rich thick and creamy black beans curry
• 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.
  

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.

Recipe -Black Beans Curry (Save/Pin)

Useful Tips and Tools

• A Saute Pan is all you need to cook these beans.
• A Knifeand Chopping board to chop veggies 
• You can use a wooden spoon or Spatula. I perfect metalor silicone spatula as strong tandoori and turmeric can dye your wooden spoons. 
• Unless you are comfortable and sure about quantities it is best to use Measuring spoons. That way you know you are accurate with the recipe. 

Ingredients 

• 2 cups dried black beans soaked overnight ( or 2 canned black beans) 
• 2 tbsp cooking oil
• 1/2 cup onions diced finely
• 2 cup tomatoes chopped
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1/2 tbsp hot cayenne (or to taste) or
• 1 tsp sweet paprika
• 2-inch cinnamon stick
• 2 bay leaves 
• 1/4 cup sour cream or yogurt
• 1/2 cup cilantro chopped

Method 

• Saute onions, cinnamon and bay leaves in cooking oil for a minute or two 
• Add the ginger and garlic – saute another minute
• Followed by the chopped tomatoes and saute a minute more
• Add curry powder, paprika, and cayenne – with 1/4 cup water
• Cook until the spices are fragrant  
• Add the black beans, sour cream, and chopped cilantro.
• Season with salt and pepper
• Cook for 5 minutes more until thick and creamy. 
• Garnish with more cilantro. 
• Taste and adjust seasoning. 

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Black Beans Curry

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Course – Dinner, Lunch

Cuisine – Indian

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Calories: 115

Adjust Servings Here: 8 servings

Description

A rich, creamy black beans curry is a great way to add this favorite health food in your diet. Whether you use soaked or canned beans, these get done in less than 15 minutes. Cooked in a creamy curry sauce made with curry powder, tomatoes and yogurt this will become your favorite in no time. 

Ingredients

• 2 cups Black beans soaked overnight or 2 cans black beans
• 2 tbsp Cooking oil
• 1/2 cup Onions diced finely
• 2 cup Tomatoes chopped
• 1 tbsp Garlic minced
• 1 tbsp Ginger grated
• 2 tbsp Curry powder
• 1/2 tbsp Hot cayenne or to taste
• 2- inch Cinnamon stick
• 2 Bay leaves
• 1/4 cup Sour cream or yogurt
• 1/2 cup Cilantro chopped
• 1 tsp Sweet paprika

Metric – US customary

ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

• Saute onions, cinnamon and bay leaves in cooking oil for a minute or two
• Add the ginger and garlic – saute another minute
• Followed by the chopped tomatoes and saute a minute more
• Add curry powder, paprika, and cayenne – with 1/4 cup water
• Cook until the spices are fragrant
• Add the black beans, sour cream, and chopped cilantro.
• Season with salt and pepper
• Cook for 5 minutes more until thick and creamy.
• Garnish with more cilantro.
• Taste and adjust seasoning.

Recipe Notes

Notes: 

• Storage – This recipe will stay refrigerated in the fridge for 4 to 5 days
• Vegan – Use coconut cream instead of sour cream or yogurt

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Nutrition Information

Calories: 115kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 94mg | Potassium: 335mg | Fiber: 5g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 7.6mg | Calcium: 55mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – black beans, curry, healthy

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