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A hearty and flavorful curry made with black beans simmered in a savory tomato-onion gravy with aromatic Indian spices. This protein-packed vegetarian dish is ready in under 30 minutes and pairs perfectly with rice or naan.
For 4 servings
Build the aromatic base
Toast the spices and cook tomatoes
Simmer the curry
A hearty and flavorful curry made with black beans simmered in a savory tomato-onion gravy with aromatic Indian spices. This protein-packed vegetarian dish is ready in under 30 minutes and pairs perfectly with rice or naan.
This fusion recipe takes 30 minutes to prepare and yields 4 servings. At 328.02 calories per serving with 16.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finish and garnish
Replace the plain yogurt with a plant-based alternative like coconut yogurt or cashew cream. You can also omit it entirely.
Add 1/2 cup of cooked quinoa or some crumbled firm tofu along with the black beans to boost the protein content.
Omit the red chili powder to make it non-spicy. You can also add some sweet corn kernels to make it more appealing for kids.
Use a pre-made ginger-garlic paste to save on prep time. A can of fire-roasted tomatoes can also add a deeper flavor quickly.
Black beans are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The high fiber content in black beans supports digestive health, helps regulate blood sugar levels, and can contribute to a feeling of fullness.
Tomatoes, onions, garlic, and spices like turmeric are rich in antioxidants that help combat oxidative stress and inflammation in the body.
This curry is low in saturated fat and contains fiber and minerals like potassium from the beans, which support cardiovascular health.
Yes, Black Bean Curry is a very healthy dish. It's rich in plant-based protein and dietary fiber from the beans, which aids digestion and promotes satiety. It's also packed with vitamins and minerals from the tomatoes and spices.
This recipe is designed to be around 280-300 calories per serving (one cup). The calories come mainly from the black beans and the small amount of oil used for cooking.
Absolutely. You will need to soak about 1 cup of dried black beans overnight and then cook them until tender before using them in the recipe. This will replace the 1.5 cans of beans.
It pairs wonderfully with basmati rice, brown rice, quinoa, or Indian flatbreads like naan or roti. A side of cucumber raita or a simple green salad also complements it well.
Yes, this curry freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
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