A rich creamy black beans curry is a great way to add this popular health food to your diet. 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 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. For example, add a handful to my salad or pulao rice.
Did you know that black beans are high in protein and fiber which makes them not just healthy but perfect for a balanced diet?
Table of Content
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
- 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.
Step by step instructions
- In a saute pan, over medium heat, add oil and saute the onions, cinnamon, and bay leaves until onions are translucent.
- Add the ginger and garlic and saute for another minute. Then, add the chopped tomatoes and saute a minute more.
Pro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor. - Next, add curry powder, paprika, and cayenne - with ¼ cup water. Cook until the spices are fragrant.
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, sour cream or yogurt, and chopped cilantro. Season with salt and pepper
- Cover and cook for 10 minutes more until thick and creamy. Taste and adjust seasoning. Garnish with freshly chopped cilantro.
4 Methods - 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 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.
What do you serve with beans 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.
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
Frequently asked questions
This beans curry will keep in the fridge for 4 to 5 days in the fridge. You can even freeze this curry in the fridge for up to a month.
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.
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
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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Printable Recipe
Black Beans Curry
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Ingredients
- 2 cups (344 g) Black beans Precooked or 2x 14 oz cans
- 2 tablespoon Cooking oil
- ½ cup Onions diced finely
- 2 cup (2 cup) Tomatoes chopped
- 1 tablespoon Garlic minced
- 1 tablespoon Ginger grated
- 2 tablespoon Curry powder
- ½ tablespoon Hot cayenne or to taste
- 2 inch Cinnamon stick
- 2 Bay leaves
- ¼ cup (4 tablespoon) Sour cream or yogurt
- ½ cup Cilantro chopped
- 1 teaspoon Sweet paprika
Instructions
- In a saute pan, over medium heat, add oil and saute the onions, cinnamon, and bay leaves until onions are translucent.
- Add the ginger and garlic and saute for another minute. Then, add the chopped tomatoes and saute a minute more. Pro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
- Next, add curry powder, paprika, and cayenne - with ¼ cup water. Cook until the spices are fragrant. 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, sour cream or yogurt, and chopped cilantro. Season with salt and pepper
- Cover and cook for 10 minutes more until thick and creamy. Taste and adjust seasoning. Garnish with freshly chopped cilantro.
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
Nutrition Information
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
Kieran Mullens
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!
Veena Azmanov
Thank you for the lovely feedback, Keiran. Happy you and your friends enjoyed this.
Bekke
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.
Veena Azmanov
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)