Ingredients
- 1 can (15 ounce) black beans (it is preferred to soak beans overnight and then cook them, but in a pinch canned will do and the results are not bad at all, 2 cups)
- 2 tablespoons oil (canola or grape seed)
- 1 yellow onion, chopped fine (medium onion)
- 2 garlic cloves, grated
- Ginger root, grated (1/4 piece)
- 1/4 cup chopped cilantro
- 1 can (14 ounce) coconut cream (NOT to be confused with sweetened coconut cream like Coco Lopez)
- 1 tablespoon curry powder, preferably homemade, but store bought is fine too.
- 1 teaspoon paprika (either hot or sweet)
- Salt and pepper to taste
- 1 tablespoon lemon juice
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.