Tasty, easy, and wholesome this Indian style Black Beans Curry is a perfect entrée for any weeknight. Pair it with steamed rice or quinoa and enjoy this flavorful and family friendly meal.
Black Beans are high in protein and low in carbohydrates and calories. In vegetarin and vegan diet we cosume quite a bit of beans in various styles.
Hence, I decided to create this fusion recipe of black bean curry to add protein iot our diet alog with nice spices.
My other poplar black bean recipes are black beans oatmeal pilaf, tahini black beans fritters, Farro black beans Mexican bowl.
I often make mexican coleslaw salad with black beans in it. To make my pasta healthy I make taco pasta so I can add black beans into my favorite dish.
I also love my vegan chili that has black beans as one of the ingredients.
Since, we are fond of curry recipes I decided to create this vegan black bean curry for my family. We loved it and I make it on repeat.
Ingredients for Black Beans Curry
Dried fenugreek leaves
Black Beans (canned)
I used simple pantry staples for this recipe and its so delicious and satisfying and super quick too.
Spices – I used a variety of spices to create an Indian version of flavor but you may be creative here and use the spices that you like.
Fenugreek leaves – its also call kasoori methi which is simply dried fenugreek. It is easily available in any Indian store.
Coconut milk – I used tetra pack coconut milk to keep this dish light and low in calories but canned unsweetened coconut milk also works here.
Black beans – I used canned black beans for convenience and it worked great here. This also helped me to make this bean curry quick and easy.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Black Beans Curry
Firstly, I heated oil in a nonstick pan and sauteed onions in it until golden brown in color.
Secondly, I added turmeric, coriander, cumin, cinnamon, nutmeg, chili powder, cardamom and ginger powder along with dried fenugreek leaves in it.
Then, I mixed it well until the spices coated the cooked onions pretty well and it was aromatic.
Next, I stirred in coconut milk followed by salt as per taste and very little sugar. Then, I let it cook for 5-7 minutes at low-medium flame. At this stage I kept stirring at intervals to make sure that the milk does not curdle.
Lastly, I folded in black beans and cooked again for few minutes until the gravy was a nice mustard yellow color.
Then, I turned it off and immediately served of steamed rice. My family devoured it.
I personally enjoyed it with quinoa and sometimes I like it with brown rice as well.
- Make sure to cook onions properly so that there is no raw taste.
- When pouring in coconut milk it is important to lower the flame so as to avoid any curdling.
This tastes best when served immediately. However, leftovers can be refrigerated in an air tight container for2-3 days. Warm it up nicely before serving.
Yes! but it will take a longer time since black beans would need to be boiled ad softened. For this you may wat to soak black beans overnight and boil it in pressure cooker with water until soft but still keep its shape intact. then, follow the steps as explained in the recipe card.
Yes! this curry is packed with protein and healthy fats ad lots of vitamins ad minerals. Its low in calories too.
My other vegan curry recipes
Roasted Cauliflower Curry
Butternut Squash Curry
Potato Mushroom Curry
Thai Red Curry
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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Black Beans Curry
- 1 tbsp olive oil
- 1 cup chopped red onion
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp chili powder or as per taste
- 1/4 tsp nutmeg powder
- 1/4 tsp cardamom powder
- 1/4 tsp ginger powder
- 1 tsp dried fenugreek leaves
- 2 cups unsweetened coconut milk (tetra pack)
- salt as per taste
- 1/2 tsp sugar
- 15 oz canned black beans (drained and rinsed)
- Heat oil in a nonstick pan and sauté onions in it until golden brown.
- Add all the spices (turmeric powder, coriander powder, cumin powder, cinnamon powder, nutmeg powder, chili powder, cardamom powder, dried fenugreek leaves) to it. Sauté for about 1 minute at medium-high flame until you get the aroma of all the spices and onions are well coated with the spices.
- Add coconut milk, salt and sugar to it and stir well. Cook uncovered at medium flame for 5 minutes stirring constantly. Reduce the flame to low heat as soon as it starts to bubble.
- Fold in black beans and mix well. Cook at low-medium flame for 10 minutes or until the gravy is nice mustard yellow color. Turn it off and serve hot over quinoa, brown rice or steamed white rice.
- Dried fenugreek leaves are easily available in any Indian store.
- This recipe tastes best when served immediately. However, it lasts for 2-3 days in the refrigerator in an air tight glass container.
- Start adding 1/4 tsp of sugar first. Taste test if cardamom flavor is slightly prominent or else go up to 1/2 tsp sugar.
- This curry is slightly spicy and has subtle sweet taste with cardamom flavor a bit prominent.
- If you decide to add less chili powder then add less sugar as well to balance out the taste.
- Make sure to sure the coconut milk found in the beverage section in tetra pack. Canned coconut milk may not work here and will over power the taste of all the spices.
This looks like such a filling and tasty curry dish. Perfect to meal prep for lunch or dinner. And I love how hearty black beans are. Great recipe!
Thank you Leanne. Enjoy it!
Never tried black beans in Indian flavored dishes. Love the use of coconut milk in this curry- makes it so creamy and delicious.
Absolutely Pavani. Thank you 🙂
Deborah Jean Leader says
Love that this is vegan! I love anything curry but never thought of using black beans as the base. Can’t wait to try!
Go for it. You will love this fun twist on black beans.
S Besecker says
Where are the 28 grams of fat coming from and could you substitute almond/coconut blend milk for the coconut milk? Fat content seems very high for this recipe. Thanks.
I used tetra pack coconut milk for this recipe which is lighter than the caned/whole fat coconut milk. You may try with your choice of milk if desired, however I have personally not tried it with any other milk.
This looks so good! I never thought to use black beans in a curry, but since I love both black beans and curry, it sounds like a recipe to try!
Cait Weingartner says
Wow, this looks like the perfect dinner for a cold night. Hot, flavorful, healthy and delicious…who could ask for more?! Thanks for sharing this delicious recipe, I look forward to trying it very soon.
Nicole Parise says
This is totally up my alley! I love a good curry, this looks amazing!
This looks wonderful! I only recently started making curry, but I haven’t tried making it with black beans before. I almost always have a can or two of those in our pantry!
Kimberly @ Berly's Kitchen says
This looks like a great meal for winter. It’s wonderful that you added curry to beans and rice to give it a different depth of flavor.
I love cooking with black beans and I do enjoy curry, sooooo, I should probably try this recipe! Thank you for sharing, I can’t to make this dish!
Great combination of spices for this lovely black bean curry! Can’t wait to give it a try!
This looks so delicious! And I love the spin on using black beans!
-Clarissa @ The View From Here
Thanks Clarissa. My family loved the idea of black beans too.
Kimberley Marquis says
That looks so good! I must try this out!
Tiffany Cardenas says
This sounds so good! I love curry, and it’s a great idea to make it with beans and quinoa.
Thank you Tiffany. I hope you like it as much as we did.
Love all things curry!
This is a recipe my family would LOVE. I want get more adventurous with beans too!
let me know how it turned out for you. 🙂