Black Bean Curry

Ingredients

• 15 ml (1 tablespoon)olive oil
• 2shallots, minced, or 1 medium onion
• 6 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, grated
• 2 teaspoonsground cumin
• 1 teaspoonground coriander
• 2 teaspoonsmustard seeds
• ½ teaspoonground turmeric
• ½–1 teaspooncayenne pepper
• 2 mediumtomatoes, diced
• 2 × 397 g (2 × 14-ounce cans)black beans, rinsed and drained
• 120 ml (½ cup)coconut milk
• 1 lime, about 30 ml (2 tablespoons) juicelime
• to tastesalt and pepper
• 60 ml (¼ cup)fresh coriander, chopped, for garnish
• for servingrice
• to tastepickled onions, fresh coriander, Greek yoghurt or sour cream, and jalapeño or serrano chilli

Instructions

1. 1

   Soften shallots

   Heat 15 ml (1 tablespoon) olive oil in a large frying pan over medium-high heat. Add the 2 minced shallots, season with salt and pepper, and cook, stirring now and then, for 1–2 minutes until slightly softened.

2. 2

   Bloom the spices

   Stir in 6 minced garlic cloves, 15 ml (1 tablespoon) grated ginger, 2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons mustard seeds, ½ teaspoon turmeric and ½–1 teaspoon cayenne. Cook for about 1 minute, until fragrant.

3. 3

   Cook the tomatoes

   Add the 2 diced tomatoes and cook for a further 1–2 minutes.

4. 4

   Simmer the beans

   Add the 2 drained cans of black beans and 120 ml (½ cup) coconut milk. Lower the heat to medium and simmer for 10 minutes, stirring occasionally.

5. 5

   Season with lime

   Stir in the lime juice and season with salt and pepper to taste.

6. 6

   Serve with rice

   Spoon the curry over rice and add your choice of garnishes.

What is black bean curry?

Curry is a broad family of spiced dishes, and this version brings black beans together with a creamy coconut sauce and aromatics often used in Indian-inspired cooking. Canned beans make it especially convenient for a quick meal.

Tomatoes add freshness while lime and optional pickled onions bring a tart contrast to the rich sauce. Rice makes a simple base for soaking it up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 2g protein, 8g carbs, 11g fat.

The beans and rice supply most of the carbohydrates, while the olive oil and coconut milk contribute most of the fat; the beans provide some protein. Serve with a generous portion of vegetables alongside, or add extra vegetables to the meal to make the plate more varied.

Build flavour in the pan

Shallots: soften them briefly in the oil so they start to turn sweet without browning too deeply.

Spices: cook the garlic, ginger and spices for about a minute, just until aromatic. Keep them moving so the garlic does not catch.

Tomatoes: a short cook softens the diced tomatoes and lets their juices mingle with the spices.

Choose the heat level

Cayenne: use ½ teaspoon for a gentler curry or up to 1 teaspoon for more heat. You can also leave it out and offer sliced chilli at the table.

Garnishes: fresh coriander and pickled onions add a lively finish, while yoghurt or sour cream cools the chilli. Add them just before serving.

Get the sauce texture right

Coconut milk: simmer the beans gently rather than boiling the mixture hard, which helps keep the sauce creamy.

Consistency: if the curry seems too thick, stir in a small splash of water; if it is looser than you like, let it simmer briefly longer. Stir carefully so the beans stay mostly whole.

Check the timing

The shallots, spice mixture and tomatoes each cook for only a few minutes before the beans go in. Have the ingredients prepared before heating the pan so these quick stages are easy to manage.

Once the beans and coconut milk are added, simmer for 10 minutes. Taste after adding the lime, then adjust the seasoning before serving.

Serve it as a meal

Rice is the suggested accompaniment and provides a mild base for the spiced sauce. Spoon the curry over it while both are warm.

For a fresh contrast, add chopped coriander and pickled onions. A spoonful of yoghurt or sour cream is another option if you want a cooler, creamier topping.

Recipe notes & tips

• Rinse and drain the canned beans before they go into the pan.
• Measure out the spices before starting, as the first stages cook quickly.
• Use medium heat for the simmer and stir occasionally to prevent sticking.
• Start with ½ teaspoon cayenne and add sliced chilli at the table for anyone who wants more heat.
• Taste the curry after adding lime, then adjust the salt and pepper.
• Prepare the rice while the curry simmers so both are ready together.

Variations

• Use an onion: replace the shallots with 1 medium onion, as suggested in the ingredient list.
• Adjust the chilli: use the lower amount of cayenne for a milder curry or the higher amount for more heat.
• Add pickled onions: spoon them over each serving for a tangy contrast.
• Choose a creamy garnish: finish with Greek yoghurt or sour cream if you like a cooler topping.
• Serve with fresh chilli: add sliced jalapeño or serrano at the table for extra heat.

Common mistakes to avoid

• Burning the garlic: keep the pan moving and cook the aromatics for about 1 minute, just until fragrant.
• Overcooking the spices: add the tomatoes after their brief cook so the spices do not sit in the hot pan for too long.
• Skipping the bean rinse: drain and rinse the beans before adding them to the sauce.
• Boiling the sauce hard: lower the heat to medium and simmer gently for 10 minutes.
• Adding all the chilli automatically: begin with ½ teaspoon cayenne and adjust to taste.
• Forgetting the finishing seasoning: add lime juice, then taste and season with salt and pepper.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the sauce has thickened. Store rice separately when possible.

Frequently asked questions