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    Creamy Black Bean Curry - The Fiery Vegetarian

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    daniel.sharon

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    Creamy Black Bean Curry - The Fiery Vegetarian

    Uploaded by

    daniel.sharon
    13 views3 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views3 pages

    Creamy Black Bean Curry - The Fiery Vegetarian

    Uploaded by

    daniel.sharon

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    YIELD: 4 SERVINGS

    Creamy Black Bean Curry


    This easy creamy black bean curry is dairy-free, egg-free
    and sumptuous, full of spices and deep rich flavor. Just a
    few simple staples and a handful of some exotic spices
    yields this yummy curry in just over half an hour.

    PREP TIME COOK TIME TOTAL TIME


    5 minutes 26 minutes 31 minutes

    Ingredients
    3 tablespoons plant-based spread
    1 teaspoon cumin seeds
    1 large onion, finely chopped
    4 large garlic cloves, crushed
    5 medium tomatoes (350 grams), seeded and finely chopped
    ¼ teaspoon cayenne pepper (optional)
    ½ tablespoon ground cilantro
    ½ teaspoon garam masala
    ½ teaspoon turmeric
    3.5 cups cooked black beans (580g, roughly two cans)
    2 - 2.5 cups vegetable stock (depending on how much sauce you want)
    Salt to taste
    4 tablespoons coconut cream
    3 tablespoons fresh cilantro leaves to serve, finely chopped (optional)
    1.5 teaspoons kasuri methi (optional but recommended)

    Instructions
    Melt spread in pan on medium-high heat. Add cumin seeds.
    When cumin seeds brown and crackle (after about two minutes), add the onion. Cook
    around five minutes until onions are lightly browned.

    Add garlic and cook one minute.


    Add tomatoes, reduce heat to medium and fry around five to six minutes, stirring often,
    until tomatoes are soft and disintegrating.
    Add the cayenne, cilantro, garam masala and turmeric. Mix well and fry one minute
    more.
    Add the drained rinsed beans and vegetable stock. Add salt to taste (I added ¼ tsp but it
    will depend on how salty your vegetable stock is). Increase heat to high until simmering
    lively and then reduce to medium to a simmer for twelve minutes until thickened to your
    liking depending on how much sauce you like in your curries.
    Add the coconut cream, half the cilantro leaves, and the kasuri methi, rubbing the kasuri
    methi between your fingers to crumble it in. Mix well and sprinkle remaining cilantro
    leaves on top to serve.

    Notes
    Vegans can use any plant-based spread, vegan butter or dairy-free margarine. If you don't
    have an issue with dairy or aren't vegan, you can use butter or ghee.
    Once seeded and finely chopped, you should have about one and a quarter cups of chopped
    tomatoes.
    Two cups of vegetable stock will yield a drier gravy while two and a half will yield more
    sauce. You can adjust the thickness of the gravy by reducing cooking time for more sauce,
    increasing for a drier curry, adding more water to the finished curry etc.

    Cilantro leaves are measured before chopping. So it should be roughly three tablespoons of
    the leaves which are then finely chopped.
    Nutrition
    Information
    Yield 4

    Serving Size 1

    Amount Per Serving

    Calories 333

    Total Fat 5g

    Saturated Fat 3g

    Trans Fat 0g

    Unsaturated Fat 1g

    Cholesterol 0mg

    Sodium 998mg

    Carbohydrates 59g

    Fiber 16g

    Sugar 17g

    Protein 16g

    Did you make this recipe?


    Please leave a comment on the blog or share a photo on Pinterest

    © Deirdre Gilna CUISINE: Indian / CATEGORY: Meals in under 30 minutes


    https://www.thefieryvegetarian.com/black-bean-curry/

    Exclusive Member of Mediavine Food

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