Black Bean Curry

Black Bean Curry

Black bean curry is a flavorful dish from South Asian and Caribbean cuisines. It uses black beans cooked with onions, tomatoes, garlic, ginger, and spices like cumin, coriander, turmeric, and garam masala. Greek Yogurt or vegetable broth adds creaminess and balances the spices.

Black Bean Curry

Ingredients

• 2 Tablespoons of olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 bell pepper, diced (any color)

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1/2 teaspoon chili powder (adjust to taste)

• 1 (15 oz) can diced tomatoes

• 2 (15 oz) cans black beans, drained and rinsed

• 1 cup Greek Yogurt

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• Cooked brown rice or naan, for serving

  
  

Method

1. Heat olive oil in a large skillet or saucepan over medium heat.

2. Add chopped onion and sauté for 3–4 minutes until soft and translucent.

3. Stir in garlic and ginger; cook for another 1–2 minutes until fragrant.

4. Add the diced bell pepper and sauté for 2 more minutes.

5. Sprinkle in the cumin, coriander, turmeric, garam masala, and chili powder. Stir well and cook the spices for 1 minute.

6. Add the diced tomatoes (with their juices) and simmer for 5 minutes, allowing the flavors to meld.

7. Pour in the drained black beans and coconut milk. Stir everything together.

8. Bring the curry to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.

9. Season with salt and pepper to taste.

10. Garnish with fresh cilantro and serve hot with rice or naan.

Tips & Variations

Add chopped spinach or kale for extra greens.

Thai Seasonings

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