Black Bean Curry | Curried Black Beans
Black Bean Curry is a protein-packed, flavorful, easy-to-make side dish prepared using black beans and aromatic spices. This is a simple vegetarian black bean recipe.
Servings: 6
Calories: 159kcal
Equipment
- Pot
Ingredients
- 1 cup Dried black beans (or 3 cups canned black beans)
- 1 tablespoon Vegetable oil
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 Onion chopped
- 3 Garlic cloves chopped
- 1 inch Ginger grated
- 1 Green chilie or Jalapeno chopped
- 2 Tomatoes check tips
- ½ teaspoon Garam masala powder
- ½ teaspoon Red chile powder / Cayenne powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- 2 tablespoon Yogurt or sour cream optional
- Salt - to taste
- ¼ cup Cilantro or coriander leaves finely chopped (optional)
- Lime juice optional
Instructions
How to cook black beans from scratch?
- Cook the black beans in the instant pot or pressure cooker.1 cup Dried black beans
- Wash and soak the black beans in water overnight. This reduces the cooking time and phytic acid.
- Pressure cooker: Add black beans and water approximately 3 cups and pressure cook for three whistles. One on high flame and another two on medium flame. Let the pressure release naturally.
- Instant pot: Add beans with 3 cups of water to your IP. Pressure cook on HIGH for 20 to 25 minutes. Let the pressure release naturally. Twenty minutes for firmer beans.
- Regular pot: Add black beans in a pot with 5 to 6 cups of water. Bring it to a boil and cook on a medium flame for 40 minutes or until the black beans are cooked completely.
- If using canned beans, skip this step. But make sure you rinse and drain before using it in the recipe.
How to make curried black beans?
- Heat oil in a pan. Add bay leaf and cumin seeds and saute for 30 seconds.1 tablespoon Vegetable oil, 1 Bay leaf, 1 teaspoon Cumin seeds
- Now add the onion, garlic cloves, green chilie, ginger and saute till onions turn translucent.1 Onion chopped, 3 Garlic cloves chopped, 1 inch Ginger grated, 1 Green chilie or Jalapeno chopped
- Add the tomatoes and cook until it becomes soft.2 Tomatoes
- To this, add garam masala, red chile powder, turmeric powder, coriander powder, and yogurt with a little water and cook for 2 to 3 minutes.½ teaspoon Garam masala powder, ½ teaspoon Red chile powder / Cayenne powder, ¼ teaspoon Turmeric powder, ½ teaspoon Coriander powder, 2 tablespoon Yogurt or sour cream
- Now add the cooked beans, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 10 minutes until all the flavors combine.Salt - to taste
- You can also mash a laddle full of black beans for thick gravy consistency.
- Garnish it with coriander leaves or cilantro.¼ cup Cilantro or coriander leaves
- Drizzle lemon juice if desired. Serve hot and enjoy.Lime juice
Notes
- I have used the water in which black beans are cooked to make this curry. You can use broth, or coconut milk can be used to make it more flavorful.
- Adjust the spices to taste.
- For creamy curried black beans, add heavy cream or coconut cream. You can also take ½ cup of cooked black beans in a bowl, mash, and add it to make a thick gravy.
- Want to make it even more healthier? Add spinach, potatoes, cauliflower, capsicum, or bell peppers.
- Kasuri methi (crushed fenugreek leaves) can also be added for authentic restaurant-style flavors.
- This is a mild version of gravy. For strong, bold flavors, increase the amount of garam masala and coriander powder by another ½ teaspoon each.
Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 633mg | Fiber: 6g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg