Description
A rich and creamy black bean curry, ready in just 30 minutes, perfect for a cozy weeknight meal.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 Medium Chopped Onion
- 4 cloves Crushed Garlic
- 1 tablespoon Fresh Ginger
- 4 ½ cups Canned Black Beans (Drained)
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- ½ teaspoon Ground Coriander
- 2 teaspoons Turmeric
- ¼ teaspoon Cayenne Pepper
- 14 ounces Crushed Tomatoes
- 2 cups Vegetable Stock
- 1 cup Heavy Cream
- 1 tablespoon Coconut Sugar
- 1 cup Chopped Cilantro
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- Basmati Rice (Serve as a side)
- Lime Wedges (Optional garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft. Add the crushed garlic and fresh ginger, sautéing until fragrant.
- Stir in the garam masala, cumin, ground coriander, turmeric, and cayenne pepper. Cook for about 1 minute to toast the spices.
- Toss in the canned black beans and crushed tomatoes, mixing well.
- Add the vegetable stock and bring to a simmer, letting it cook for 10-15 minutes.
- Lower the heat, stir in the heavy cream and coconut sugar, seasoning with salt and pepper. Let it simmer for another 5 minutes.
Notes
For a vegan dish, use coconut cream instead of heavy cream. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg