Black beans curry

This creamy vegan one-pot black beans curry is healthy and FULLY LOADED with flavour! Black turtle beans cooked in a creamy onion, tomato and coconut milk broth with delicate spices create magic that is not to miss.

If you are looking for a vegan curry that is healthy, satisfying and delicious, this black bean curry is the answer. 

Black beans are a great source of energy, protein, dietary fiber, and various vitamins and minerals. A combination of this curry with either rice or flatbread will form a complete protein meal. 

How to use black turtle beans?

I like to use organic black turtle beans. I soak them overnight in water and cook them the next day. Studies have shown that by allowing the beans to soak in water, certain phytates and tannins are removed, which lowers the nutrient availability, and the beans also retain beneficial resistant starch while losing some of the total carbohydrate content.

(Source: link here).

But you could also use canned black beans. Just drain and wash the beans from the can before using.

Why you will love this curry

• It requires simple ingredients, and the recipe is straightforward. 
• It is vegan, gluten-free and dairy-free.
• It is hearty, comforting and healthy. Imagine cozy winter evenings, with socks on, candles lit and a bowl of warm rice with this curry. That is the vibe I am talking about! 
• You could add your favorite vegetables such as kale, spinach, sweet potatoes, carrots etc. But this is optional.
• This curry is highly versatile. Enjoy as a soup, or with plain or flavoured rice, or flatbreads. It begs to be dunked again and again with all kinds of flatbreads.

Variations for this recipe

• Non-vegan version – Just sub butter in for the oil!
• If you do not have black turtle beans, use pinto beans, kidney beans or cannellini beans. Just follow the soaking instructions for the beans or use from a can.
• Use an instant port instead of a regular pot to speed up the cooking. Follow the instructions and timing to cook beans in your instant pot.

Step by step instructions

The night before you plan to cook, soak the black turtle beans in a bowl full of water. Skip the soaking if you are going to use canned beans.

Heat oil in a large pot. Add cumin seeds, bay leaves, cinnamon and sauté for about 30 seconds until aromatic.

Add chopped onions, minced ginger and garlic. Sauté until the raw smell of ginger and garlic disappears, and the onions turn a few shades darker. 

Add chopped tomatoes and mix well.

Cover with a lid and let the tomatoes cook till mushy. 

Add the soaked or canned black turtle beans and mix well.

Next, add the turmeric, dried oregano, cumin powder, coriander powder, chilli powder and mix well.

Now, add the salt and water. Mix well and bring the pot to a boil. Then reduce the heat and simmer, covered, for about an hour. 

You could use an instant pot instead of a regular pot to speed up the cooking. Follow the instructions and timing to cook beans in your instant pot.

Add the coconut milk. Mix well and cook for 5 to 8 minutes on a low flame. 

Garnish with chopped coriander and enjoy with rice or flatbread of your choice. It also pairs exceptionally well with Ragi roti.

Storage instructions

Store leftover curry in an airtight container for up to two days in the fridge. 

You could also freeze this curry in a freezer-safe bag or container.

Packed to the brim with onions, tomatoes, beans, coconut milk, and lots of spices, this curry is a total win for the coziest months of the year!

If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you! 

Recipe and Video