Creamy Black Bean Veggie Curry with Pumpkin Purée
A vegan and dairy-free black bean curry made creamy with pumpkin purée and almond flour. Packed with veggies and protein, this curry is perfect for a quick wholesome meal.
Servings 4
Ingredients
- 2 cups black beans cooked
- 1 cup pumpkin purée
- 1 cup water
- 1 cup tomato chopped
- 1 cup potato cubed
- ½ cup carrot chopped
- ½ cup beans chopped
- ½ cup onion chopped
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- ½ teaspoon cumin seeds
- ¼ cup almond flour
- ½ teaspoon red chili powder
- ½ teaspoon garam masala optional
- ¼ teaspoon turmeric powder
- 2 teaspoon oil
- ¼ cup cilantro chopped
- 1 teaspoon salt
Instructions
Instant Pot Method
- Turn the Instant Pot to Sauté mode and heat the oil. Add cumin seeds and let them splutter.½ teaspoon cumin seeds, 2 teaspoon oil
- Add chopped onions, garlic, and ginger. Sauté until the onions turn soft and translucent.½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
- Stir in the tomatoes and cook for 2–3 minutes until they soften.1 cup tomato
- Add carrots, beans, potatoes, spice powders, and salt. Mix well so the spices coat the veggies.⅔1 cup potato, ½ cup carrot, ½ cup beans, ½ teaspoon red chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Add pumpkin purée, water, and black beans. Mix well and deglaze the pot, scraping up any browned bits.2 cups black beans, 1 cup pumpkin purée, 1 cup water
- Cancel Sauté, close the lid, and pressure cook on High Pressure for 3 minutes.
- Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure and open the lid.
- Stir in almond flour and chopped cilantro. Mix well and adjust the consistency with a little water if needed.¼ cup almond flour, ¼ cup cilantro
Stovetop Method
- Heat oil in a heavy-bottomed pan or pot on medium heat. Add cumin seeds and let them splutter.2 teaspoon oil, ½ teaspoon cumin seeds
- Add chopped onions, garlic, and ginger. Sauté until the onions turn soft and translucent.½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
- Stir in the tomatoes and cook for 2–3 minutes until they soften.1 cup tomato
- Add carrots, beans, potatoes, spice powders, and salt. Mix well so the spices coat the veggies.1 cup potato, ½ cup carrot, ½ cup beans, ½ teaspoon red chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Add pumpkin purée, water, and black beans. Stir well to combine.2 cups black beans, 1 cup pumpkin purée, 1 cup water
- Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Stir in almond flour and chopped cilantro. Mix well and simmer for another 1–2 minutes. Adjust salt and add a splash of water if you prefer a thinner curry.¼ cup almond flour, ¼ cup cilantro
Notes
Tested Tips from My Kitchen
- Mix in almond flour at the end to thicken the curry gently. It dissolves quickly and gives a creamy finish without any dairy, and avoids the coconut flavor overpowering the spices.
- If the curry tastes slightly sweet, add a teaspoon of lemon juice to balance the flavors.
- If the curry thickens after sitting, whisk in 2–3 tablespoons of hot water just before serving to loosen it without affecting the flavor.
- I like to sneak in leafy veggies as well in this curry. Add chopped spinach or kale at the end and simmer for a couple of more minutes.
Nutrition
Calories: 262kcal | Carbohydrates: 43g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 611mg | Potassium: 873mg | Fiber: 13g | Sugar: 6g | Vitamin A: 12762IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 4mg
