Description
Who knew you could create a creamy, flavorful curry without coconut milk? This Vegan Black Bean Curry is a delightful dish that not only warms the soul but also adds a punch of flavor to your dinner routine. With a combination of wholesome ingredients and a variety of spices, this curry is simple to prepare and a pleasure to devour.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cilantro, chopped
For Serving
- Cooked rice or naan
- Lime wedges
Instructions
Step 1: Sauté Onions
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden.
Step 2: Add Garlic and Ginger
Stir in minced garlic and grated ginger. Cook for a minute until aromatic.
Step 3: Incorporate Spices
Add cumin, coriander, turmeric, paprika, and cayenne pepper. Stir to coat the onions and release the spices’ fragrances.
Step 4: Add Tomatoes
Pour in the diced tomatoes and let simmer for 5 minutes, stirring occasionally.
Step 5: Combine Beans and Broth
Add black beans, vegetable broth, salt, and black pepper. Bring the mixture to a simmer, then let it cook on low for about 20 minutes, allowing the flavors to meld beautifully.
Step 6: Stir in Cilantro
Just before serving, stir in fresh cilantro.
Step 7: Serve
Serve hot with cooked rice or naan, and a wedge of lime for that extra zest!
Notes
Texture Variation
For a creamier texture, you can mash some of the black beans after they have cooked.
Storage Tips
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Serving Suggestions
This curry pairs well with a side of sautéed greens or a crunchy salad for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes