Here’s a recipe for a perfect black bean curry simmered in coconut milk and spices that will make your dinner time an enjoyable one! This dish turned out so delicious that my family craved for more in the entire week.
Yet, it is also simple and fast that you can prepare it in around 20 minutes (if you use canned black beans).
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About this curry
Made with standard pantry ingredients yet versatile enough to customize it with any vegetables of your choice, this Vegan Black Bean Curry provides a great hearty meal option.
It’s also mild in spice level, but you can always add more heat to suit your taste preference.
If you do not have canned black beans, you can substitute them with other canned varieties like Great Northern beans, Fava beans, or Lima beans. They all have a decent amount of protein to make this dish a sumptuous one.
Since the time I first prepared this dish, I have already prepared the dish 3 times! That’s how much my kids loved it. My 6-year-old enjoyed it with brown rice and roti.
What goes into this recipe
- Black beans: I started with dry black beans and cooked them before using it in the recipe. If you are not sure how to cook dry black beans, check the procedure below. It is also perfectly fine to use canned black beans, without the water.
- Coconut milk: Fresh or canned coconut milk work equally well for this recipe. But getting fresh coconut milk isn't always practical. I used organic canned coconut milk.
- Spices: The best way to get freshest aroma from spices would be using freshly ground spices. If you are not able to find all the spices, feel free to use store-bought spice powders.
Cooking dry black beans
There are a couple of methods to cook dry black beans. Begin by first washing and rinsing them in clean water.
- Stovetop method - Dried black beans need to be soaked in water for a couple of hours (at least 6) or overnight and then boiled in water for about 60 to 90 minutes on medium flame until they are soft and tender.
- Pressure cooker - Soak the dry beans overnight. Drain and place them in a pressure cooker. Add double the amount of water and cook up to 4 whistles on medium flame. Switch the heat off and let it cool naturally.
- Instant pot - Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add water to cover all the beans and cook under pressure for 15 minutes, followed by natural release.
How to make this recipe
First, soak the black bean for at least 6 hours or overnight.
Place the soaked black bean in an instant pot with 1 ¼ cup water and press “pressure cook” for 15 minutes. Then do natural release and place the beans aside.
Place a pan over medium heat and add oil when oil starts to heat up add cumin seeds. When cumin seeds start to sizzle, add chopped garlic and ginger. Saute for a few seconds. Add chopped onions and saute until they turn translucent.
Add chopped tomatoes and saute for a few seconds and then add all the spices and mix well. Cover with lid and let it cook for a minute.
Now add the cooked black beans along with the water used for cooking. Mix well and add salt.
Add canned or fresh coconut milk and stir well. Add ½ cup water, if required (to make it thinner) and simmer for 2 minutes.
Then switch the heat off and garnish with cilantro! Black Bean Curry is ready!
Recipe FAQ’s
Yes, canned beans will cut the cooking time down to less than 30 minutes. Be sure to drain the liquid and rinse with water before adding to the recipe.
Yes, I advise you to soak the black beans for at least 6 hours to make sure the beans cook thoroughly.
Yes, you can freeze this bean curry for up to a month. If you want to keep it longer, skip the coconut cream/milk.
Black bean curry pairs very well with steamed brown rice, jeera rice, and roti. Another pairing option is with Indian bread like naan and parathas.
Expert tips
- You can use canned black beans instead of dry black beans.
- Add ½ cup water if you prefer your curry to be thinner.
- Soak the black bean overnight to reduce cooking time.
- Skip the coconut milk if you do not have it readily available. As a substitute, you can add 2 tablespoon of almond powder.
- Adding curry powder is also a good substitute for spices or a variation to recipe.
- If black beans are not available add other cooked beans like kidney beans, black-eyed beans, yellow lentils.
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📖 Recipe
Black Bean Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup Dry black bean
- ½ teaspoon cumin seeds
- 2 teaspoon oil
- 2 garlic cloves chopped
- ½ ginger grated or chopped
- 1 onion chopped
- 1 tomato chopped
- ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt to taste
- ½ cup canned coconut milk
- 2 tablespoon cilantro for garnish
Instructions
- Fist soak the black bean for at least 6 hours or overnight.
- Place the soaked blackbean in an instant pot with 1 ¼ cup water and press “pressure cook” for 15 minutes. Then do natural release and place the beans aside.
- Place a pan over medium heat and add oil when oil starts to heat up add cumin seeds. When cumin seeds start to sizzle, add chopped garlic and ginger. Saute for a few seconds. Add chopped onions and saute until they turn translucent.
- Add chopped tomatoes and saute for a few seconds and then add all the spices and mix well. Cover with lid and let it cook for a minute.
- Now add the cooked black beans along with the water used for cooking. Mix well and add salt.
- Add canned or fresh coconut milk and stir well. Add ½ cup water ,if required (to make it thinner) and simmer for 2 minutes. Then switch the heat off and garnish with cilantro! Black Bean Curry is ready!
Video
Notes
- You can use canned black beans instead of dry black beans. (make sure to drain the water and rinse with clean water before using it in the recipe)
- Add ½ cup water if you prefer your curry to be thinner.
- Soak the black bean overnight to reduce cooking time.
- Skip the coconut milk if you do not have it readily available. As a substitute, you can add 2 tablespoon of almond powder.
- Adding curry powder is also a good substitute for spices or a variation to the recipe.
- If black beans are not available add other cooked beans like kidney beans, black-eyed beans, yellow lentils.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Sandhya Ramakrishnan says
We all love black beans and use it so often when making Mexican dinner. I never thought of making a quick and easy subzi with it. And that coconut milk is the best part. Adds so much flavor to the curry. I am going to make this soon.
Avin Kohli says
Such a simple yet scrumptious curry. One of my favourite.
Jagruti's Cooking Odyssey says
I am so ready for this black bean curry that is usually reserved for Mexican dishes. So hearty and tasty!!
Sapana says
Black bean curry sounds quite delicious and I am sure it must have paired so well with rice. Love the way you cooked this curry 🍛 the same way I also cook it.
Pavani says
Wow, what a delicious curry using black beans. I've never tried Indian recipes with black beans and this sounds perfect. Thanks for the delicious recipe.
Vandana says
I love black beans curry but my method of may it is slightly different. Never tried it with coconut milk. I will definitely try your recipe as it sounds delicious.
Mayuri Patel says
Uma the only time I think of using black beans is when I make Mexican dishes or for salads. Using them to make a curry is such a wonderful idea. With coconut milk must be so flavourful. This is definitely a recipe I'm bookmarking.
Uma Raghupathi says
Thank you, Mayuri. I know many of us using it only for salads and Mexican dishes.
Bless my food by Payal says
This is such a delicious recipe with black beans. With the regular Ingredients in kitchen, your simple process has made it convenient to cook.
Seema Sriram says
Once we are done with overloaded nachos we have some black beans always leftover. I could happily try this with the leftover black beans.
Lata Lala says
Black bean curry simmered in coconut milk and spices is a perfect lunch or a dinner recipe. Boiled black beans are mostly kept in the fridge at my place so this curry sounds perfect for those days when I want to cook something quick and easy.
Uma Raghupathi says
Thank you, Lata.
Kym says
Delicious and easy, I already had everything I needed. Thanks for sharing!