Vegan Black Bean Curry

This delicious vegan black bean curry is so tasty and can be made in either the instant pot or stove top.

Course Main Entree

Cuisine Asian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings -6 servings

Calories 286kcal

Author Charla

2 cups of cooked black beans or 2 cans drained or 1 cup of uncooked, see recipe post
1 can of coconut milk 400ml
1 cup of water 250ml(don't add this water if cooking in the instant pot)
2 large carrots sliced and halved
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
½ cup green beans chopped (45g)
1 cup spinach tightly packed(30g)
1 medium onion chopped
4 garlic cloves minced
1 tablespoon of fresh ginger grated
2 scallion sliced
1 tablespoon curry powder heaping
1 teaspoon paprika
¼ teaspoon cumin
1 teaspoon black pepper
½ cup passata tomato puree(125ml)
1 tablespoon of fresh parsley chopped (or dried)
4 sprigs of fresh thyme 1 tablespoon dried
3 tablespoon of coconut oil
1 teaspoon of himalayan pink salt or to taste
¼ of bird eye chilli finely chopped (or ⅛ teaspoon of dried/flaked chilli)

Pour the oil into a frying pan/casserole pot on medium heat
Saute the onion, garlic and scallion until translucent and soft
Once soften, add the ginger, bell peppers, green beans and carrot and combine and cook for 5 minutes, stirring throughout the given time.
Pour in the passata (tomato) then season with curry powder, paprika, black pepper, cumin, parsley, thyme and salt
Add the beans, coconut milk , water, spinach and chilli then give a final stir.
Bring the pan/pot to a rolling boil, reduce to simmer on medium heat for 40-45 minutes.
Serve accordingly

Cooked beans are handy and time saving, see recipe on how to best prepare them.
The curry isn't overly hot, but feel free to leave out the chilli if you don't want any heat.
I used ¼ of a birds eye chilli, use whatever fresh chilli you can get hold of
If you cannot obtain fresh ingredients then use dried, the recipe card shows how much you will need instead.
If you cannot get hold of coconut milk simply use coconut yoghurt instead
To reduce the calories even lower, use light coconut milk instead
This recipe is freezer friendly so freeze in containers for up to a month or refrigerate leftovers for up to 4 days.
The curry will thicken up as it cooks especially towards the end of cooking. If the curry is sticking in the pan or too thick, add a splash of water to loosen it up.