Black Bean Curry Recipe

Comfort food is a must in the winter, and this bean curry made with canned black beans and served with cilantro lime cumin rice is the perfect answer.

vegan curry of beans and vegetables with rice on top

This bowl of flavorful beans, tomatoes and rice creates a delish lunch or dinner. Serve it with a dollop of Greek yogurt or sour cream topped with fresh cilantro.

I love squeezing fresh lime juice on top for extra zesty lime flavor!

If you need more healthy comfort food ideas, check out my vegan butternut squash carrot ginger soup or my ground turkey harvest skillet!

About the Recipe

This meal is a two-part recipe. You’ll need a pot for the rice and a large pan for the beans.

I like to start by cooking the rice first and while it cooks, get the tomatoes and onions going. By the time the beans are done cooking the rice is ready to be prepped and the meal is good to be served!

Curry Instructions

I use jasmine rice, but you could use another type of rice if you prefer. Cook the rice according to package instructions and then get started dicing up the tomatoes and onions.

Heat a large skillet over medium heat and cook the onions and tomatoes in olive oil. Saute for about 5 minutes and then add in ginger and red curry paste. Let the flavors marinate together for 1-2 minutes before adding the beans.

I drain and rinse the beans before adding them to the pan and add my own salt to the recipe. Pour in the coconut milk and bring the curry to a simmer. Simmer for about 10 minutes or until the mixture thickens a bit.

Cilantro Lime Cumin Rice

I love the combo of cumin, lime and cilantro together – so flavorful! It works well with the curry.

The best part is it’s easy. Cook up rice, add the ingredients to the pot, after it cooks stir it all up and savor it!

Ingredients in this rice recipe:

  • Jasmine rice: You could also use white rice, brown rice or even quinoa in place of jasmine rice.
  • Lime juice: the juice of one lime 2-3 tablespoons.
  • Olive oil: 1 tablespoon
  • Cilantro: 1/2 cup – I love that fresh flavor!
  • Garlic: 2 cloves baby!
  • Cumin: the best part in my opinion
  • Tumeric: just a dash for the color and flavor
black beans, tomatoes and rice in a bowl

Serving Suggestions

Serve this curry for lunch or dinner – it makes a great main meal. You could add in more veggies to bulk it up like broccoli, bell peppers and cabbage.

Serve with naan or pita bread for dipping in the curry. I like to serve it with a vegetable or salad to go along with the curry if I’m not adding in more veggies to the recipe.

Enjoy!

bowl of bean curry with a scoop of cilantro rice

Black Bean Curry Recipe

Comfort food is a must in the winter. Serve up this vegan bean curry with cilantro lime cumin rice for a warm, hearty meal.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients
  

For the Curry

  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2/3 cup diced onion
  • 1 1/4 cup diced tomatoes
  • 2 teaspoons grated ginger
  • 2 tablespoons red curry paste
  • 2 15ounce canned black beans – drained and rinsed
  • 1 cup coconut milk

For the Jasmine Rice

  • 4 cups cooked jasmine rice
  • 2-3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 cup chopped cilantro
  • 2 cloves minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground tumeric
  • 1/4 teaspoon salt
  • lime wedges for garnish
  • extra cilantro for garnish

Instructions

For the Curry

  • Heat a large skillet over medium heat. Saute the onions and tomatoes in the olive oil and salt for about 5 minutes or until translucent.
  • Stir in the ginger and red curry paste and let everything marinate for 1-2 minutes.
  • Add the drained and rinsed beans and coconut milk. Bring to a simmer for 10 minutes or until the mixture thickens.
  • Taste for any additional seasonings like salt.

For the Jasmine Rice

  • Cook the jasmine rice according to package instructions.
  • After cooking, add in the lime juice, olive oil, garlic, cumin, tumeric and salt.
  • Mix together well and serve with the curry.

Notes

  1. Any rice will work, not just jasmine.
  2. Garnish with fresh cilantro, a lime wedge and a dollop of Greek yogurt or sour cream.

Nutrition

Calories: 425kcal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Sodium: 311mg | Potassium: 464mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 4mg

(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

Course: Main Course
Cuisine: Indian
Keyword: vegan, healthy comfort food
Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!

2 thoughts on “Black Bean Curry Recipe”

  1. Hi Monica!! I hope you and your family are well. Hope to see you all when this darn virus is not a threat. Anyway, love getting your emails and recipes! You are so talented! I have a question. Unfortunately I am allergic to cilantro. Love the taste though. Would it be ok to leave it out of this recipe or should I substitute with something else?

    Take care and stay safe.
    Big hugs,
    Jenny Meyer

    1. Hi Jenny! Thanks so much for the sweet comment! We are well thankfully – hope you and your fam are too! Can’t wait to all meet up again one day 🙂
      Leaving out the cilantro should be fine! You could try another herb like parsley but it’ll probably be fine without it!

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