This creamy black bean curry is a super simple recipe that's rich in flavor and done within 30 minutes. Made with canned black beans, fresh tomatoes, green pepper and yellow curry powder, the curry transforms itself into a super rich mixture once you add coconut yogurt. Perfect for busy weeknight dinners or meal-prep.
Who's up for a 30-minute meal that's extra easy, cheap and bold in flavor? Ok, you have to like the almost spicy and very fragrant curry flavor. And it might not be very kid-friendly either. But, this meal is so satisfying and filled with wholesome ingredients that will make you feel full for so long.
And black beans + curry + creamy coconut yogurt. What can be better than this.
I actually didn't grow up eating beans at all. Other than the "feve au lard" classic recipe from Quebec, I don't think any meals including beans were making it to our house. Just wasn't part of our cultural food habits.
And curry is something I probably ate for the first time well past my early 20s. After leaving my hometown to move to Montreal and exploring new foods from the beautiful diverse city. Again, too spicy or "too exotic" for my solid Quebec eating tradition.
So, that's shocking that all bean curries is one of my favorite food today. Not only are their flavor so unique and straight delicious, but the saucy blend is something I constantly crave. A rich curried mixture perfect to dip crusty bread in or soak some chewy rice. Perfect for a carb-lover.
I made a chickpea curry and a jackfruit curry using canned coconut milk to create a super rich fragrant sauce. I tried adding coconut yogurt instead this time to keep it lighter and it turned out so delicious. The slight tanginess from the yogurt pairs beautifully with the curry broth and simply does an amazing job to thicken the sauce and turn it into a rich silky mixture.
You will end up with tender black beans that simmered in Indian spices in the most flavorful sauce out there. Hope you enjoy!
Why eating curries in the summer
Summer definitively calls for watermelon salads and cold eggless salad sandwiches, so it does not exactly feel like curry season right now.
BUT, you probably heard how sipping on warm tea during a hot day can actually help you cool down? Well, the same fun fact also applies to warm curries!
Consuming spiced or warm food elevate your blood circulation and help you sweat, which actually cools you down. A cold lemonade might have a quick satisfying cooling effect as you are drinking it, but in the long run, warm cozy dishes will keep you more comfortable on a hot day, for a longer period of time.
So, as the weather is warming up, you might be better off grabbing that bowl of curry and cool off like a pro.
Why you will love this recipe
- Quick and easy
- One-pan recipe
- Hearty and high in protein
- Healthy and low in fat
- Rich spiced flavor
Ingredients to make a black bean curry
- Canned black beans
- Spices: yellow curry powder, cinnamon stick, salt and pepper
- Produce: green pepper, fresh tomatoes, garlic, onion, fresh ginger, fresh cilantro
- Maple syrup
- Coconut yogurt
How to make a curry recipe with black bean
This recipe is so easy and amazing to make on weeknights when life is busy.
- Start by cooking the onion with the green pepper in a large pan for about 5 minutes on medium-high heat. I usually use a tiny amount of oil to help them roast, but you can also use a little water if you prefer.
- When the veggies are browned, then add all the spices and flavoring ingredients: yellow curry powder, cinnamon stick, garlic and ginger, plus a good pinch of salt and pepper. At this point, stay around the pan and keep stirring for about 1 minute.
- Add the diced tomatoes, maple syrup and water and stir to combine. Keep uncovered and simmer for about 7-10 minutes or until the veggies are tender and about half of the water has evaporated. You want to keep a fair amount of sauce at this point so the mixture does not dry out.
- Then, add the black bean and coconut yogurt. Stir and cook for a few more minutes to warm up the mixture and reach desired consistency. Taste and adjust seasoning too.
- Remove from the heat, remove the cinnamon stick, add the cilantro and stir.
Watch how to make it
Can I use dried black bean to make it?
The recipe does not include enough liquid to use dried beans and the cooking time would not allow the beans to reach a soft texture. So, you will need to use canned or already cooked beans for this recipe.
If you want to use dried black beans, then simply cook them first either on the stove or in an instant pot (which is what I do). You can follow the instruction by Jessica Gavin on how to cook black bean on the stove. She also offer Instant pot instruction. You can cook larger amount of beans and freeze what you won't use right away. Once cooked, drain the beans and keep going with the curry recipe as described.
Tips when making this black bean curry
- It is best to add the canned black beans towards the end of cooking the stew. I noticed that if they cooked for too long, they hardened slightly and the texture wasn't as pleasant.
- You will have to add a fair amount of water or veggie broth to create the saucy consistency. Do not cook the mixture down too much before adding the coconut yogurt, so you end up with the right saucy consistency.
- This is a very simple recipe, but you will have to add the ingredients in stages, so try to prepare all the ingredients before starting the cooking process. It will go smoother that way.
Substitutions
You can obviously make this curry recipe using any other kind of beans, especially kidney beans or chickpeas. Also try it with cooked lentils.
Don't hesitate to load up on more veggies as well, like carrots or sweet potatoes. Make sure to roast the veggies with the onion and pepper so they have enough time to soften.
You can swap the coconut yogurt for coconut milk or coconut cream for an even richer recipe.
Serving suggestions
Serve over brown rice or any other whole grains, like quinoa or even barley. Also goes great with a side of whole wheat buns or a naan kind of bread. I made this vegan naan bread from Nora Cooks that pairs perfectly with this black bean curry. I also love to serve it with my buckwheat bread for a super hearty meal.
When serving, add a dollop of coconut yogurt. The cold and creamy tangy yogurt slowly mixes with the curry to give more flavor, texture and a beautiful appetizing look. I also recommend to add some extra fresh cilantro to freshen up the dish.
You could even cook it down more so it gets thicker and serve it as a filling for burrito.
Serve this black bean curry as a soup
You can easily serve this bean curry as a soup. Simply swap the water for veggie broth and I would suggest you double the amount of liquid as well. Add the black bean and coconut yogurt when the veggies are tender and keep simmering uncovered until you reach desired consistency.
If you want the soup to be creamier, you could use a hand held blender to blend the soup slightly. The blended black beans will help thicken the mixture.
Storage and reheating tips
Store the leftovers in an air-tight container in the fridge for up to 4-5 days. The mixture gets thicker after storing, so you can add a splash of water before warming up in the microwave.
I do not recommend to freeze this recipe as the coconut yogurt might change in texture after thawing.
More vegan curry recipes to try
- Aubergine and cauliflower curry
- Vegan tofu tikka masala
- Jackfruit curry
- Chickpea and spinach curry
- One-pot red curry ramen
- Vegan lentil curry
Other bean recipes you might like
- Black bean brownies
- Vegan white bean chili
- Matcha brownies with white beans
- Chickpea spinach curry stew
- Bean salad with chili lime dressing
- Creamy broccoli soup
- Lentil shepherd's pie
- Mexican buddha bowl
- Falafel buddha bowl
- Vegan TVP and black bean meatballs
I hope you enjoy this black bean curry recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Black Bean Curry (Vegan and Healthy)
Ingredients
- 1 white onion - diced
- 1 green pepper - diced
- 1 cinnamon stick
- 3 cloves of garlic - crushed
- 1 tsp fresh ginger - grated
- ½ tbsp yellow curry powder
- 2 large tomatoes - diced
- 1 tbsp maple syrup
- 2 cups water
- 2x 15 oz canned black bean - rinsed and drained
- ½ cup coconut yogurt - or more if desired
- ½ cup fresh cilantro
- salt and black pepper - to taste
Instructions
- In a large pan, start by cooking the onion and pepper until softened, about 5 minutes. Use a small amount of oil if desired to prevent the veggies from sticking to the pan.
- Then, add the cinnamon stick, garlic, ginger, curry powder and a good pinch of salt and pepper. Cook for about 1 minute while stirring.
- Add the tomatoes, maple syrup, water and stir. Bring to a simmer and keep cooking for about 7-10 minutes (uncovered) or until the veggies are tender and the mixture a little thicker. Then, add the black bean and coconut yogurt, stir and cook for a few minutes until desired consistency. Add a splash of water if too much water has evaporated and add more coconut yogurt if you want a creamier/thicker consistency.
- Remove from the heat, take the cinnamon stick out, add the cilantro and stir to combine. Taste and adjust the seasoning.
- Serve over rice with a dollop of yogurt and some more fresh cilantro. Enjoy!
Video
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