Quick Comfort Food Creamy Black Bean Curry Recipe
Looking for a quick, delicious, and nutritious meal? This creamy black bean curry is the perfect option. Made with simple ingredients like black beans, coconut milk, and aromatic spices, this curry is not only rich in flavor but also packed with fiber and plant-based protein. Ready in under 30 minutes, it’s an ideal comfort food that can be paired with rice, naan, or roti for a satisfying meal. Let’s dive into how you can make this easy, hearty dish at home!
Ingredients
- 3 tbsp olive oil (or oil of choice)
- 2 medium-sized yellow onions, diced
- 4 garlic cloves, minced
- 1/2 -inch piece of fresh ginger, grated or minced
- 4 tsp ground coriander powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional, adjust to taste)
- 1/2 tsp turmeric powder
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup unsweetened coconut milk
- 3/4 cup water (or vegetable stock)
- Salt and pepper, to taste
- Fresh cilantro or parsley (for garnish)
- Chili flakes (optional, for garnish)
Instructions
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add diced onions and sauté until soft and translucent (about 3-4 minutes). Add minced garlic and ginger, cook for another 2-3 minutes until fragrant.
- Add Spices: Sprinkle in coriander, smoked paprika, cayenne pepper, and turmeric. Stir well to coat the aromatics with the spices and cook for 1 minute to bring out the full flavor.
- Add Liquids: Pour in the coconut milk and water (or vegetable stock), stirring to combine. Bring to a simmer and let it cook for a few minutes to blend the flavors.
- Add Black Beans: Add the rinsed black beans to the pan. Stir to combine and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro or parsley and a sprinkle of chili flakes. Serve over rice, with naan, or as desired.
Notes
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- Spice Level: Adjust the cayenne pepper to your liking. For a milder curry, omit the cayenne entirely or use less.
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Customizations: Feel free to add vegetables such as spinach, sweet potatoes, or bell peppers to make the curry heartier.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
- Non-Dairy Option: While coconut milk adds the perfect richness, you can substitute with almond milk or soy milk if preferred, though the flavor may slightly vary.