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30-minute easy black bean curry served on a plate with basmati rice. Garnished with chopped coriander and a slice of lemon. Rest of curry in a pot in the background with a dish of chopped coriander in between.
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📋 30-Minute Easy Black Bean Curry

30-minute easy black bean curry is a delicious, healthy, and creamy tasting budget vegan curry. Made all in one pot it saves on the dishes!
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 285kcal
Author Neil

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion diced
  • 1 tablespoon ginger and garlic paste
  • ½ teaspoon red chilli powder
  • 400 g can chopped tomatoes
  • 1 teaspoon salt
  • 1 tablespoon tomato puree
  • 1 teaspoon mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 x 400g cans black beans rinsed and drained
  • 100 ml coconut milk
  • 2 tablespoon freshly chopped coriander
  • 1 lemon sliced into 4 wedges
Metric - US Customary

Instructions

  • Heat the vegetable oil in a large pan. Add onion, ginger and garlic paste and red chilli powder. Sauté for 4 - 5 minutes until the onion is softened.
  • Stir in the can of tomatoes, bring to the boil, and turn down to simmer for 2 minutes then add salt, tomato puree, curry powder, ground cumin and ground coriander. Stir well together and simmer for a further 3 minutes.
  • Add all the beans. Stir well together. Then add coconut milk. Cover the pan and allow to gently simmer for 10 minutes. Stirring occasionally.
  • Serve this black bean curry with rice or naan breads, garnished with the coriander and a lemon wedge each.

Nutrition

Calories: 285kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 738mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg