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+ servings

Black Beans Curry

This Black Beans Curry is a fusion recipe made with Indian spices. It's protein rich and satisfying. It's quick and easy to make and pairs well with quinoa or brown rice. 
Course Main Course
Cuisine American, fusion, Indian
Keyword beans curry recipe, black bean curry, black bean recipe, black beans curry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 313kcal
Author Gunjan


  • 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
  • 1/4 tsp nutmeg powder
  • 1/2 tsp chili powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp ginger powder
  • 1 tsp dried fenugreek leaves
  • 2 cups unsweetened coconut milk (tetra pack)
  • 1/2 tsp salt
  • Pinch of sugar
  • 1 14oz can black beans (drained and rinsed)


  • Heat oil in a nonstick pan and add onions. Saute until golden brown.
  • Add all the spices to it and saute for another 30 seconds.
  • Add coconut milk, salt and sugar. Cook uncovered for 5 minutes or until the first boil.
  • Add black beans, mix and cook again for 5 minutes.
  • Serve over boiled quinoa or brown 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.


Calories: 313kcal | Carbohydrates: 15g | Protein: 9g | Fat: 28g | Saturated Fat: 26g | Sodium: 314mg | Potassium: 316mg | Fiber: 3g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg