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black bean curry with rice in a plate
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Black beans curry (Creamy curried black beans)

Make this delicious and creamy black beans curry in under 30 minutes and enjoy your home-cooked lunch or dinner even if you are out of time. This curried black beans recipe is vegan, gluten-free, and protein-rich.
Course Main Course
Cuisine Global
Keyword black bean curry, curried black beans
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 410kcal
Author Sravanthi

Equipment

Ingredients

  • 3 cups cooked black beans 1 cup dried beans
  • 1.5 cups coconut milk
  • 1 cup tomatoes chopped
  • ½ cup onions chopped
  • 1 bell pepper I used green, any color pepper works
  • 1.5 tablespoon oil

Spices

  • 2 bay leaves
  • ½ teaspoon ginger grated
  • ½ teaspoon garlic grated
  • ½ teaspoon red chili powder
  • ½ teaspoon ground cumin
  • ½ tsp ground coriander
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder optional
  • 1 teaspoon Salt adjust according to your taste

Instructions

Cooking dried black beans using an Instant pot

  • Soak the black beans for 6 to 8 hours. Soaking is optional, and you can cook dried beans also using an Instant pot.
  • Wash the soaked or dried black beans a couple of times and add them to the Instant pot inner pot.
  • Then add water and salt. Close the Instant pot with its lid. Seal the pressure valve. Use 2 cups of water for soaked black beans and 3 cups for dried black beans.
  • Select manual or pressure cook mode and cook it for 9 minutes on high pressure for soaked black beans. If you have aged beans, cook them for 12 to 14 minutes.
  • Cook it for 30 minutes on high pressure for dried black beans. If you have aged beans, cook them for 35 to 40 minutes.
  • Once the Instant pot finishes cooking, wait for 10 minutes and manually release the pressure.
  • Strain the beans and keep them aside. You can use the residual water for cooking the curry.

Making black bean curry

  • Heat a deep-bottomed pan or skillet. Once it is hot, add oil, bay leaves, grated ginger, grated garlic, and finely chopped onions. Saute the onions for a couple of minutes.
  • To this onion mixture, add finely chopped bell pepper. I used green bell pepper, but you can use any colored pepper. Let the bell peppers cook for 3 to 4 minutes.
  • Now add finely chopped tomatoes and let them cook for 4 to 5 minutes. I used fresh tomatoes here. You can use canned tomato puree or canned tomatoes as well. 
  • Once tomatoes soften, add spice powders - turmeric powder, red chili powder, ground cumin, ground coriander, garam masala powder, and salt. Mix everything well.
  • Now add black beans and give a good mix. I used home-cooked black beans. If using canned beans, drain and rinse them well to remove excess salt.
  • Add coconut milk and simmer the curry for 5 minutes over medium heat. You can add more water or coconut milk to thin out the curry as per your desired consistency.
  • Switch off the flame, and the creamy, delicious black bean curry is ready to serve. A dash of lemon juice and a handful of cilantro leaves just before serving the curry will enhance the curry taste.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition

Calories: 410kcal | Carbohydrates: 39g | Protein: 14g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 602mg | Potassium: 843mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 6mg