Description
This Vegan Black Bean Curry is a quick, hearty, and flavorful dish made with pantry ingredients. Creamy coconut milk, warm spices, and tender black beans create a comforting curry that is ready in just 20 minutes.
Ingredients
- 2 tsp oil
- 1 medium onion, finely chopped
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 2.5 tsp cumin
- 2 tsp curry powder
- 1/2 cup marinara or tomato sauce
- 3/4 to 1 tsp kosher salt
- 1/4 tsp black pepper (optional)
- 1 3/4 cans black beans, drained and rinsed
- 1 can full-fat coconut milk
- 1/4 to 1/3 cup sliced green onions
- 2–3 tbsp finely chopped fresh parsley
Instructions
- Heat oil in a large pan over medium heat. Add chopped onion and cook for 5–7 minutes until translucent, stirring frequently.
- Add garlic powder, coriander, chili powder, cinnamon, cumin, and curry powder. Stir well and cook for another 3 minutes.
- Add tomato sauce, black beans, and coconut milk. Stir to combine.
- Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Top with sliced green onions and chopped parsley.
- Serve warm with rice if desired.
Notes
- You can add vegetables like spinach, bell peppers, or carrots for extra nutrition.
- Adjust the chili powder for a milder or spicier curry.
- This curry tastes even better the next day as the flavors develop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian Inspired