Vegan Black Bean Curry

Curried black beans with rice and vegetables

This curry recipe is made from highly nutritious black beans and it is so fragrant, tasty and super filling. A plant based dish made with coconut milk, carrots, spinach, green beans, pepper bells and pairs well with cauliflower rice. A versatile recipe that can be made on the stovetop or pressure cooker!

Course Main Entree

Cuisine Asian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 286kcal

Author Charla

Ingredients

4 tablespoon olive oil
1 medium onion chopped
4 garlic cloves minced
2 scallion sliced
1 tablespoon fresh ginger grated
1 red bell pepper chopped
1 yellow bell pepper chopped
1 green bell pepper chopped
2 medium carrots sliced and halved
½ cup green beans (45g)chopped
½ cup passata (125ml)tomato puree
1½ tablespoon curry powder (9g)heaping
1½ teaspoon paprika
½ teaspoon cumin
1 teaspoon black pepper )
1 tablespoon fresh parsley chopped (or dried)
4 sprigs of fresh thyme 1 tablespoon dried
1 teaspoon pink salt )or to taste
3 cups black beans (516g) or 2 cans drained or 1 cup of uncooked, see recipe post
14 oz coconut milk (400ml)
½ cup water (118ml)
1 cup spinach tightly packed
¼ bird eye chilli finely chopped (or ⅛ teaspoon of dried/flaked chilli)
adding additional pink salt, if needed

Instructions

Pour the oil into a frying pan/casserole pot on medium heat
Saute the onion, garlic, scallion and ginger until translucent and soft
Once soften, add the bell peppers, carrots and green beans 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 black beans, coconut milk , water, spinach and chilli then give a final stir.
Bring the pan/pot to a rolling boil, cover, reduce to simmer on medium heat for 40-45 minutes.
Do a taste test and add pink salt, if needed
Serve accordingly

Instant Pot Version

Switch the instant pot unit on and select "saute" then select the "+/-" for "5 minutes" then wait for the inner pot to heat up.
Pour the oil into the inner pot.
Saute the onion, garlic, scallion and ginger until translucent and soft and then "cancel" the saute option so the rest of the ingredients cook using the residual heat.
Switch on the unit again and select "saute".
Now add the bell peppers, carrots and green beans.
Sprinkle in the curry powder, paprika, black pepper, cumin, parsley, thyme and pink salt.
Add the passata (tomato), black beans, coconut milk, spinach and chilli.
Press "cancel" and adjust to "pressure cook" then press the "+/-" button for 20 minutes.
Allow the unit to come to pressure which takes several minutes then leave to cook for the stated time.
Once the unit has indicted that the curry is cooked leave for a natural release which takes about 10-15 minutes.
The sauce of the curry will thicken up as it cools down.
Do a taste test and add pink salt, if needed

Notes

- 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.

- This is the recipe you will need for the Jamaican Curry Powder and Cauliflower Rice.

- 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.

Nutrition