Easy Black Beans Coconut Curry

3-4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This Indian dish is done lickety-split and it results in a tasty meal."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (356.8 g)
  • Calories 1077.2
  • Total Fat - 33.1 g
  • Saturated Fat - 22.3 g
  • Cholesterol - 0 mg
  • Sodium - 60.2 mg
  • Total Carbohydrate - 168.2 g
  • Dietary Fiber - 24.6 g
  • Sugars - 74 g
  • Protein - 33.5 g
  • Calcium - 213.5 mg
  • Iron - 8.4 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 1.3 mg

Step 1

Have all ingredients ready – this gets done very quickly

Step 2

Heat oil in a saute pan.

Step 3

Add in the garlic and ginger.

Step 4

Followed by the onion and cilantro.

Step 5

Cook for about 3 to 5 minutes until the onions are nice and translucent.

Step 6

Add in the spices and a little of the liquid from the beans.

Step 7

Cook spices for about another minute until nice and fragrant.

Step 8

Next add in the coconut cream and cook for 3 to 5 minutes.

Step 9

Add the black beans and lemon juice.

Step 10

Check seasoning and adjust, if necessary.

Step 11

Cook for a minute or two more.

Step 12

Server with steamed white rice or Naan, Rot (Chapati) or crusty bread of choice.

Tips & Variations


No special items needed.

Related

Daily Inspiration

I could not find coconut cream so I used so good quality thick coconut milk. This is easy to make and it has a great flavor with the curry powder and coconut milk. Served with brown rice.

(5 Jan 2020)

Luvcookn

Oh my goodness...this is so delicious! We just love coconut and curry together, which saw to doubling the amount of Madras curry. I always have the coconut cream in a block and add water to thin. I did not strain it and it was perfect. Thank you so much for sharing your keeper recipe! Made for Billboard Recipe Tag.

review by:
(23 Oct 2019)

WhatamIgonnaeatnext?

I wish I could take good pics. This is way creamier and better than the pic looks. Kind of the consistency of a potato soup creaminess. I chickened out and only put in about 3/4 tablespoon of curry. Next time I'm gonna up that amount. This is really a great change from the usual black beans and rice. The recipe states one 14 ounce can of coconut cream, which can not be found here. Not sure if it is even produced. So I went back to the city and got the proper amount and I'm so glad I did. The smell of the curry and coconut is wonderful. Yummy!

(4 Oct 2019)