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
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- Mushroom Masala
- Mixed Bean Sprouts Curry
- Indian Butternut Squash Curry
- 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.
More curry Recipes
- Instant Pot Lamb Curry
- Slow Cooked Beef Curry
- Authentic Punjabi Lamb Curry
- Easiest Fish Curry Recipe EVER!!
- Instant Pot Chicken Curry Recipe
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
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.
This over a bed of rice is my idea of comfort food and the best part is it’s HEALTHY comfort food. Looks delicious, Veena! 🙂
Absolutely, Tammy. I love black beans curry over rice.
Hi Veena, I made this recently and it was amazing! My only query is, do you drain and rinse the black beans if using tinned (as per instructions on the tin). I did this and my curry was very red, whereas your pics show it more dark brown, perhaps as if some tinned liquid was added? Many thanks!
Hey Matt. You can use canned beans and yes, wash and drain as suggested on the can. However, I didn’t use canned beans. I soak the beans and cook them in my Instant pot.
I usually make a big batch and freeze the rest in packets. So I always have beans on hand. When I do use canned I don’t remember the color so can’t say for sure what color it was. Thanks
What a delicious looking and easy meal! That sauce looks so rich, I’m trying it next week for sure!
Thanks, Carrie. I hope you try it.
This is the second bean curry I’ve seen this week. Both sound so good, but yours sounds easier to make. I like that you can use canned or dried. Definitely going to try this soon. Thanks for sharing!
Black beans curry is really delish you must try Marie. Thanks
I love black beans! I have never thought of adding them to curry! What a perfect and delicious idea! I’m putting your recipe on my must make list!
Thank you, Elaine. Us too, love black beans especially in curry
I’ve never tried a black bean curry but reading the ingredients I know I’d like it. Also so good to know about the soaking and how it lessens the pain that sometimes comes after eating a big bowl of beans. Now I’m going to soak my beans!
You will love black beans in curry Jill. You must try – takes only 15 minutes
This looks amazing! I have never made Curry before but I love black beans and you have made this look so easy! I will be trying this soon!
Thanks, Jessie. This really is so easy.
Delicious recipe, full of wonderful flavour. Love to serve with cauliflower rice. A warming meal!
Thanks, Alexandra. You will love this one. I love it with cauliflower rice too.
I love these black beans and your suggestions of rice and naan bread make this the perfect meal!
Thanks Beth. This works great with anything even cauliflower rice or quinoa.
I love a good Vegetarian dish and this one sounds delicious Veena! I would not have thought to make a black beans curry but you have inspired me to give it a go. Thanks for sharing!
Thank you, Adriane. You must try a curry with black beans -we love it so much.
We love black beans in our house. They are so versatile! This black bean curry looks so flavourful and delicious. I’m making it this week for sure!
Thank you, Colleen. Yes, we do too. I am a huge fan of black beans.