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Easy Creamy Black Bean Curry

A quick, creamy, and flavor-packed vegan curry made with black beans, coconut milk, and aromatic spices — perfect for a hearty, plant-based meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Indian Fusion, Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 2 tbsp olive oil or coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1.5 tsp curry powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
Main Ingredients
  • 2 cans black beans drained and rinsed
  • 1 can coconut milk full-fat
  • 1 cup crushed tomatoes
  • 0.5 cup vegetable broth or water
  • 0.5 tsp sugar optional
  • 0.5 lime juiced
  • 2 tbsp fresh cilantro for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Heat oil in a skillet and add cumin seeds until fragrant.
  2. Add onion and sauté until golden brown.
  3. Stir in garlic, ginger, and spices; cook for 30 seconds.
  4. Add crushed tomatoes and simmer for 3–4 minutes.
  5. Add black beans, coconut milk, and broth. Stir well.
  6. Simmer uncovered for 15 minutes until thick and creamy.
  7. Adjust seasoning with salt, sugar, and lime juice.
  8. Garnish with cilantro and serve warm with rice or naan.

Notes

For a thicker curry, mash some beans during cooking. Add spinach or sweet potatoes for extra nutrients.