This Indian black bean curry is a hearty, flavorful dish made with black beans simmered in a spiced tomato and coconut milk sauce. It’s rich and comforting without being heavy, and you can make it with canned black beans or beans cooked from scratch. Serve it with steamed rice, jeera rice, or warm naan for an easy, satisfying meal.
Growing up, bean curries were a regular part of our meals, although black beans weren’t the bean we traditionally used. I started making this version because black beans work beautifully with the same Indian spices and tomato-based curry I use for other bean dishes.
Coconut milk gives the sauce a creamy consistency and balances the spices without making the curry overly rich. I often use canned black beans when I want dinner on the table quickly, but cooked dried beans work just as well.
The important part is giving the onions, garlic, ginger, tomatoes, and spices enough time to cook before adding the beans. That’s what gives the finished curry its depth of flavor.
Why you’ll love this black bean curry
- Rich and flavorful – Onions, garlic, ginger, tomatoes, and Indian spices create a deeply flavored curry sauce.
- Creamy without being heavy – Coconut milk adds just enough richness and balances the spices beautifully.
- Canned or dried beans – Use canned black beans for convenience or cook dried black beans from scratch.
- Great for meal prep – The curry keeps well and tastes even better the next day as the flavors develop.
Ingredients and substitutes
- Rich and flavorful – Onions, garlic, ginger, tomatoes, and Indian spices create a deeply flavored curry sauce.
- Creamy without being heavy – Coconut milk adds just enough richness and balances the spices beautifully.
- Canned or dried beans – Use canned black beans for convenience or cook dried black beans from scratch.
- Great for meal prep – The curry keeps well and tastes even better the next day as the flavors develop.
- Canned vs. dried black beans
- You can make this curry with either canned or dried black beans.
- Canned black beans – Drain and rinse them well before adding them to the curry. They’re already cooked, so they only need enough simmering time to absorb the flavors of the sauce.
- Dried black beans – Soak the beans overnight, then drain and rinse. Cover with fresh water and cook until tender before adding them to the curry. Depending on the beans, this usually takes about 45–60 minutes.
- Tip: Cook the beans until tender but not falling apart. They’ll continue to simmer in the curry sauce.
- That’s really all this section needs. We don’t need a long explanation about soaking beans or the benefits of cooking them from scratch.
Step-by-step: Easy black bean curry
- Sauté the aromatics – Heat the oil in a large pan over medium heat. Add the onion and cook until soft and lightly golden. Add the garlic and ginger and cook for another minute.
- Add the spices – Add the cumin, coriander, turmeric, chili, and garam masala. Cook briefly until fragrant.
- Cook the tomatoes – Add the tomatoes and cook until they soften and the mixture becomes thick and saucy.
- Add the black beans – Stir in the cooked black beans and combine well with the masala.
- Add the coconut milk – Pour in the coconut milk and bring to a gentle simmer. Cook until the curry thickens and the beans have absorbed the flavors.
- Finish – Taste and adjust the salt and chili as needed. Add the lemon juice and fresh cilantro just before serving.
Storage and make ahead
This black bean curry is a great make-ahead dish because the flavors develop even more as it sits.
- Refrigerator – Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer – Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead – Prepare the curry completely 1–2 days ahead and refrigerate. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened.
- Reheating – Reheat over medium-low heat until hot throughout, stirring occasionally. Individual portions can also be reheated in the microwave.
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
- 396 g (14 oz) 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.396 g Black beans, 1 large Onions, ½ cup Cilantro, 1 cup Coconut milk , ½ small Lemon juice
Notes
- Black beans: Canned black beans work perfectly. Drain and rinse them well before using. If using dried beans, cook them until tender before starting the curry.
- Coconut milk: Full-fat coconut milk gives the curry the best creamy consistency. Add a little extra if you prefer more sauce.
- Spices: Adjust the chili to your taste. For more heat, add extra chili powder or fresh chili.
- Consistency: Simmer uncovered to thicken the curry. If it becomes too thick, add a splash of water or coconut milk.
- Flavor: Taste before serving and adjust the salt and lemon juice as needed.
- Storage: Keep leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Cook the onions well – Let them soften and lightly caramelize before adding the garlic, ginger, and spices. This builds the flavor of the curry.
- Cook the spices briefly – Give them 30–60 seconds in the pan to release their aroma, but don’t let them burn.
- Don’t overcook the beans – Whether using canned or freshly cooked beans, they should be tender but still hold their shape.
- Adjust the consistency – Simmer uncovered for a thicker curry, or add a splash of water or coconut milk if you prefer more sauce.
- Taste before serving – A little extra salt or lemon juice at the end can make all the flavors pop.
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Curry is too thin | Too much liquid or not enough simmering | Simmer uncovered for a few more minutes until the sauce reduces. |
| Curry is too thick | The beans absorbed more liquid as they cooked | Add a little water or coconut milk and gently reheat. |
| Curry tastes flat | It needs more seasoning or acidity | Adjust the salt and add a squeeze of lemon juice. |
| Curry tastes too spicy | Too much chili | Stir in a little more coconut milk to mellow the heat. |
| Beans are falling apart | They were overcooked before going into the curry | Add cooked beans toward the end and simmer gently rather than boiling. |
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.
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.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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.