Black Beans Curry (Indian Recipe)

Recipe Print

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.

A dish with black beans and rice in the background — Indian Curry with Black Beans(without coconut)

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's 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. This 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.

Closeup of the black beans curry — Indian Curry with Black Beans(without coconut)

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.

Indian Curry with Black Beans, Tomatoes, and Sour Cream — Black Beans Indian Curry, Curry with Black Beans, Black Bean Curry Recipe

Table of Contents

Ingredients and substitutes

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.
Cayenne - adds a nice touch of heat but if you don't like Cayenne use hot smoked paprika.
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 pre-soaked dried today but often I make a quick curry with the canned beans too.

A dish with curry made with black beans — Indian Curry with Black Beans(without coconut)

Step by step instructions (pin)

In a saute pan, over medium heat, 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 ¼ 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.

What do you serve with this curry?

I love to serve this with a nice bowl of steamed white rice or my turmeric rice. 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 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.

Frequently asked questions

How long with this black bean curry keep?

This beans curry will keep in the fridge for 4 to 5 days in the fridge.

Can I freeze this curry?

Yes, you can freeze this beans curry for up to a month. If you want to keep it longer do not add the coconut cream/milk. The shelf life without coconut milk will be up to 3 months

What other beans can I use instead of black beans?

This is a very basic and yet very versatile recipe that would work beautifully with most soaked and boiled beans such as kidney beans, black-eyed beans, yellow lentils, red lentils.
Try my kidney beans coconut curry or yellow lentil soup

Can I add coconut milk to this curry?

Yes, try my other black bean curry with coconut milk. Another delicious black bean recipe you will love.

Can I use dried black beans for this instead of canned black beans?

Yes, you can. You will need about 1 ½ cup dried black beans for this recipe
Soak the black beans in water for 4 to 6 hours until hydrated then cook them using one of the methods I have listed above in this post. Once cooked you can proceed with this recipe.

Can I serve this as a soup?

If you like a spicy soup you can adjust the liquid in the recipe with some chicken stock. Mashed some of the beans to create a thick soup consistency. Serve with crusty bread and salad on the side. Try my slow-cooker black bean soup

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