This creamy black bean curry is dairy‑free, vegan, full of Indian‑style flavor, and ready in under 30 minutes. It’s thick, comforting and tastes like something you’d find at a restaurant.
Why You’ll Love It
- Uses black beans instead of kidney beans or cannellini — great if you react to those.
- Easy to customize with extra veggies or swaps for spices.
- Rich, creamy texture without dairy — thanks to coconut cream (or other plant‑based cream).
- Ideal for a quick weeknight dinner or a flavour‑packed lunch.
What You’ll Need
- Plant‑based spread or vegan butter (or butter/ghee if you’re not vegan).
- Cumin seeds (or ground cumin if you don’t have seeds).
- Onion, garlic — key aromatics for flavour.
- Tomatoes, chopped fresh (fresh preferred over canned for best texture).
- Spices: cayenne (optional for mild heat), ground coriander, garam masala, turmeric.
- Cooked black beans (two cans or equivalent).
- Vegetable stock or water (for depth).
- Coconut cream (or heavy cream/Greek yogurt if dairy is fine).
- Optional: kasuri methi (dried fenugreek leaves) for that restaurant‑style finish.
- Fresh cilantro for garnish.
How to Make It
- Melt your plant‑based spread in a pan over medium‑high heat. Add cumin seeds and toast until they start to crackle.
- Add chopped onion and sauté until lightly browned. Add crushed garlic and cook for another minute.
- Stir in chopped tomatoes; cook until they soften and begin to break down.
- Add the spices — cayenne (if using), ground coriander, garam masala and turmeric — and toast for about one minute until fragrant.
- Add the drained rinsed black beans and vegetable stock. Bring to a simmer, then reduce heat and cook until the sauce thickens to your liking.
- Stir in the coconut cream, half the cilantro, and the kasuri methi (if using). Adjust the consistency by adding water or stock if it becomes too thick.
- Sprinkle the remaining cilantro on top and serve with rice, naan or your favourite accompaniments.
Variations & Substitutions
- Veggies add‑in: Spinach, cubed potatoes, bell peppers or leftovers from the fridge all work great.
- Substitutions: If you don’t have cumin seeds, use 1 tsp ground cumin. If you’re not vegan, use butter or ghee instead of plant‑based spread.
- Cream alternatives: Coconut cream gives richness. If you prefer dairy, use crème fraîche or Greek yogurt (careful: yogurt can curdle).
- Legume swap: If you don’t have black beans, other beans (kidney beans, chickpeas) will also work.
- Spice level: For more heat, up the cayenne or add chili flakes. For mild, skip the cayenne.
Storage & Make‑Ahead
- Fridge: Store in a sealed container for up to 5 days. Sauce may thicken; stir in a splash of water when reheating.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then gently reheat.
Serving Suggestions
Serve your creamy black bean curry with steamed basmati or jasmine rice, garlic naan, or even cauliflower rice for a lighter option. Garnish with fresh cilantro and lemon/lime wedges if you like a citrusy finish.