Black Beans Curry
A rich creamy black bean curry is a great way to add this popular health food. Whether you use precooked or canned beans, these get done in less than 15 minutes. Cooked in a rich curry sauce made with Indian curry spices and coconut milk, 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. For example, add a handful to my salad or pulao rice.
Why is this the best recipe?
- Firstly, black beans are a fantastic source of protein. As a plant-based protein, black beans are an excellent option for vegetarians and vegans or anyone looking to reduce their intake of animal products. Protein is essential for repairing and building tissues, supporting muscle growth, and boosting overall energy levels.
- Additionally, black beans are packed with dietary fiber. A single serving contains a significant amount of fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
- Moreover, black beans are loaded with essential vitamins and minerals. They are particularly rich in folate, iron, magnesium, and potassium. Folate is crucial for cell function and DNA production, while iron is essential for oxygen transport in the body. Magnesium and potassium play vital roles in maintaining heart health and regulating blood pressure.
- Lastly, black beans are known for their antioxidant properties. These powerful antioxidants help protect your body against harmful free radicals, reducing the risk of chronic diseases and inflammation.
Ingredients and substitutes
- First and foremost, the star ingredient is, of course, black beans themselves. Canned black beans are a convenient option, but if you prefer using dried beans, make sure to soak and cook them beforehand until they are tender.
- Moving on to the aromatics, you’ll need a generous amount of onions and garlic to build the savory base of the curry. These ingredients not only add flavor but also have their own health benefits. Onions contain antioxidants that promote heart health, while garlic is renowned for its antibacterial and antiviral properties.
- To add depth and complexity to the curry, the curry powder spice mix plays a crucial role. It is a blend of ground cumin, coriander, turmeric, and cayenne pepper. However, feel free to experiment with other spices like paprika, chili powder, or even a pinch of cinnamon to tailor the flavor to your liking.
- Coconut milk gives the curry a wonderful creamy flavor and texture.
- Lastly, don’t forget to garnish your black bean curry with a squeeze of fresh lime juice and a sprinkle of cilantro. These finishing touches not only enhance the taste but also add a burst of freshness to each bite.
Step-by-step: Easy black bean curry
- Firstly, gather all the necessary ingredients and utensils. You will need a large pot or Dutch oven for cooking, a cutting board and knife for chopping, and a wooden spoon for stirring. Ensure you have measured and prepared all the ingredients beforehand to streamline the cooking process.
- Begin by heating a tablespoon of oil in the pot over medium heat. Once the oil is hot, add the diced onions, minced garlic, and ginger. Sauté them until they turn translucent and release a wonderful aroma. This will create a solid flavor base for your curry. Add the chopped parsley and sauté a minute more.
- Next, it’s time to add the spices. Sprinkle in the curry powder, paprika, and garam masala. Stir everything together and let the spices toast for a minute or two. This step helps to deepen the flavors and enhance the overall richness of the dish.
- Once the spices have coated the onions and garlic, pour the vegetable broth or liquid from the beans. Stir well to combine all the ingredients. Then, add the canned black beans along with their liquid. Then, add the coconut milk. This liquid adds a velvety texture to the curry and allows the flavors to meld more harmoniously.
- Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes. This will give the flavors ample time to develop and intensify. The liquid will reduce slightly as the curry simmers, creating a thick and luscious sauce.
- While the curry is simmering, take a moment to taste and adjust the seasonings. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. If it needs a touch of sweetness, a teaspoon of brown sugar or maple syrup can do wonders. Remember, cooking is all about personal preference, so feel free to experiment and tailor the flavors to your liking.
- Finally, don’t forget to garnish your black bean curry with a squeeze of fresh lime juice and a sprinkle of cilantro. These finishing touches not only enhance the taste but also add a burst of freshness to each bite. Now, with your black bean curry simmered to perfection, it’s time to dive in and experience the ultimate satisfaction of a homemade curry that will leave you craving for more.
How to 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 heat 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 them. Add 4 times the amount of water. Cook on low for 8 to 10 hours.
More vegetarian curries
- Chickpeas Curry – Channa Masala
- Quick and Easy Black Beans Coconut Curry
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- Mushroom Masala
- See all Indian recipes
Frequently asked questions
This bean curry will keep in the fridge for 4 to 5 days. You can even freeze this curry in the fridge for up to a month.
Yes, you can definitely use canned black beans for this curry recipe. In fact, using canned black beans can save you time and effort in the preparation process. Simply drain and rinse the beans before adding them to the curry. However, if you prefer to use dried black beans, be sure to soak and cook them according to package instructions before incorporating them into the curry.
Absolutely! This black bean curry actually tastes even better when made ahead of time. The flavors have more time to meld together, resulting in a more flavorful and delicious dish. After cooking the curry, let it cool completely before transferring it to an airtight container. Keep it refrigerated for up to 3 days. When you’re ready to serve, simply reheat the curry on the stovetop or in the microwave until heated through.
Yes, you can freeze any leftover black bean curry for future meals. Allow the curry to cool completely before transferring it to freezer-safe containers or freezer bags. Be sure to leave some room for expansion as the curry freezes. The frozen black bean curry can be stored for up to 3 months. When you’re ready to enjoy it, thaw the curry in the refrigerator overnight and reheat it on the stovetop or in the microwave.
It is not just beans that need rehydration; most of these pulses are better soaked and hydrated before they are cooked. The soaking helps remove some of the indigestible sugars that cause flatulence. This is why back in the old days our moms and grandmothers never looked for quick and easy ways to cook these. They’d rather take care of our tummies for us.
Black Beans Curry
A rich creamy black bean curry is a great way to add this popular health food. Whether you use precooked or canned beans, these get done in less than 15 minutes. Cooked in a rich curry sauce made with Indian spices and coconut milk, this will become your favorite in no time.
Ingredients
- 14 oz (396 g) Black beans canned or precooked
- 2 tbsp Cooking oil
- 4 large Garlic cloves minced
- 3 inch Fresh ginger grated
- 1 large Onions finely diced
- 2 tbsp Curry powder
- ½ tbsp Hot cayenne or to taste
- 1 tsp Sweet paprika
- ½ cup Cilantro chopped
- 1 cup (240 ml) Coconut milk or cream
- ½ small Lemon juice
- 2 Bay leaves optional
- 2 inch Cinnamon stick optional
Method
- In a saute pan, over medium heat, add oil and sauté the garlic, ginger, onions, parsley, cinnamon, and bay leaves until the onions are translucent.2 tbsp Cooking oil, 4 large Garlic cloves, 2 Bay leaves, 2 inch Cinnamon stick, 3 inch Fresh ginger
- Next, add curry powder, paprika, and cayenne with 1/4 cup water, broth, or liquid from the beans. Cook until the spices are fragrant.2 tbsp Curry powder, ½ tbsp Hot cayenne, 1 tsp Sweet paprika
- Add the coconut milk, black beans, and chopped cilantro. Season with salt and pepper. Simmer for 10 to 15 minutes until fragrant. Taste and adjust seasoning. Finish with fresh lemon juice and a sprinkle of freshly chopped cilantro.14 oz Black beans, 1 large Onions, ½ cup Cilantro, 1 cup Coconut milk , ½ small Lemon juice
Notes
- First and foremost, make sure to use high-quality ingredients. Opt for dried black beans instead of canned ones, as they have a superior texture and flavor. Soak the beans overnight before cooking to ensure they become tender and creamy.
- When it comes to the spices, don’t be afraid to experiment and personalize the recipe to your taste. While the base spices like cumin, coriander, and turmeric are essential, consider adding a pinch of garam masala or smoked paprika to add a unique twist. Adjust the spice levels according to your preference, whether you like it mild or prefer a fiery kick.
- To enrich the curry’s depth of flavor, get creative with the liquid component. Instead of using just coconut milk, try incorporating vegetable or chicken broth for a richer taste. You could even use coconut cream for a creamy and indulgent variation. Remember to adjust the amount of liquid accordingly, ensuring a balanced and saucy consistency.
- Another tip is not to rush the cooking process. Allow the flavors to meld together by simmering the curry on low heat for a longer period of time. This slow-cooking technique will result in a more intense and complex flavor profile. Be patient and let the spices infuse the beans, transforming them into a delectable masterpiece.
- Lastly, when it comes to serving, consider accompaniments that complement the flavors of your black bean curry. A scoop of fluffy basmati rice or warm naan bread can perfectly balance the richness and add a satisfying textural contrast. You could also serve it alongside a refreshing cucumber raita or tangy mango chutney to further enhance the taste experience.
Made this last night and it was easy and delicious!!
Thank you so much Kristin. So happy you enjoyed it
I’ve thoroughly enjoyed this curry – so easy yet so delicious. I made my own curry powder of sorts by using various spices in my cupboard (fenugreek, fennel, cumin, coriander, turmeric, chilli flakes, salt, pepper) which elevated the dish even further. I made it for a friend this week and he said it was “extremely good”. Enjoyed it very much with cubed (buttered) maris piper potatoes too for a change up. This is going to become a staple of mine!
Thank you for the lovely feedback, Keiran. Happy you and your friends enjoyed this.
I made it again, it was still awesome but different. Can we have metric measurements please? Aparently 1 US cup equals 236.588ml of water but the internet says nothing about beans.
Thank you, Bekke. I’m not sure I understand. There are both US and metric measurements in the post. So, 2 14 oz cans of black beans is equal to 340 g or (1 1/2 cup of dry beans soaked)
Hi, is this recipe supposed to use one can of beans or two? The recipe itself with the standard 1x quantity says 14oz (396 grams) a couple of times, but one can of beans seems very low compared to one large onion (potentially more onion than beans), and I see a response to a comment you left mentioned two 14oz cans but the same amount grams. Help please 🙂
I have used one can of beans, and yes, I have used one large onion, which is nicely sauteed. But you can use fewer onions based on your preference. If you choose to use more beans, I suggest you increase the quantity of spices too.
Quick**** and easy
FAST AND PERFECT
Thank you, Bekke.
Cooked this dish for the first time! It is now one of my favorite bean dishes! Quick and easy. I used yogurt!
Thank you, Marie. I am so happy you enjoyed it.
Tried this today and it is very, very good!! Thank you for sharing, this will now be a frequent dish for me.
Happy you enjoyed it Alan. Thanks
This is an absolutely delicious dish, thank you so much for sharing. I made it today for my family. We love Indian cuisine and had a lot of dried beans to use up!. It is seriously tasty and will definitely be added to our list of top rated Indian dishes that I will be cooking again. I love the tanginess that the yogurt provides. I followed the recipe to the letter, it was a winner 🙂 .
Thank you so much, Laura. I am so happy you enjoyed it. It is my favorite too
Made this for my son and DiL for Christmas. We all loved it, and will definitely make this again. Often ?
Thank you, Geke. Happy to hear that.