Yet, it is also simple and fast that you can prepare it in around 20 minutes (if you use canned black beans).
About this curry
Made with standard pantry ingredients yet versatile enough to customize it with any vegetables of your choice, this Vegan Black Bean Curry provides a great hearty meal option. I agree to be sent email.
It’s also mild in spice level, but you can always add more heat to suit your taste preference. If you do not have canned black beans, you can substitute them with other canned varieties like Great Northern beans, Fava beans, or Lima beans. They all have a decent amount of protein to make this dish a sumptuous one. Since the time I first prepared this dish, I have already prepared the dish 3 times! That’s how much my kids loved it. My 6-year-old enjoyed it with brown rice and roti.
What goes into this recipe
Black beans: I started with dry black beans and cooked them before using it in the recipe. If you are not sure how to cook dry black beans, check the procedure below. It is also perfectly fine to use canned black beans, without the water.Coconut milk: Fresh or canned coconut milk work equally well for this recipe. But getting fresh coconut milk isn’t always practical. I used organic canned coconut milk. Spices: The best way to get freshest aroma from spices would be using freshly ground spices. If you are not able to find all the spices, feel free to use store-bought spice powders.
Cooking dry black beans
There are a couple of methods to cook dry black beans. Begin by first washing and rinsing them in clean water.
Stovetop method - Dried black beans need to be soaked in water for a couple of hours (at least 6) or overnight and then boiled in water for about 60 to 90 minutes on medium flame until they are soft and tender.Pressure cooker - Soak the dry beans overnight. Drain and place them in a pressure cooker. Add double the amount of water and cook up to 4 whistles on medium flame. Switch the heat off and let it cool naturally.Instant pot - Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add water to cover all the beans and cook under pressure for 15 minutes, followed by natural release.
How to make this recipe
First, soak the black bean for at least 6 hours or overnight. Place the soaked black bean in an instant pot with 1 ¼ cup water and press “pressure cook” for 15 minutes. Then do natural release and place the beans aside. Place a pan over medium heat and add oil when oil starts to heat up add cumin seeds. When cumin seeds start to sizzle, add chopped garlic and ginger. Saute for a few seconds. Add chopped onions and saute until they turn translucent. Add chopped tomatoes and saute for a few seconds and then add all the spices and mix well. Cover with lid and let it cook for a minute. Now add the cooked black beans along with the water used for cooking. Mix well and add salt. Add canned or fresh coconut milk and stir well. Add ½ cup water, if required (to make it thinner) and simmer for 2 minutes. Then switch the heat off and garnish with cilantro! Black Bean Curry is ready!
Expert tips
You can use canned black beans instead of dry black beans.Add ½ cup water if you prefer your curry to be thinner.Soak the black bean overnight to reduce cooking time.Skip the coconut milk if you do not have it readily available. As a substitute, you can add 2 tablespoon of almond powder.Adding curry powder is also a good substitute for spices or a variation to recipe. If black beans are not available add other cooked beans like kidney beans, black-eyed beans, yellow lentils.
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