Black bean curry
Fragrant spices like ginger, cumin, and turmeric create a deeply aromatic and comforting tomato-based curry loaded with tender black beans. A squeeze of fresh lime juice right before serving adds brightness to the rich, warm flavours. Enjoy it hot alongside fluffy basmati rice.
Ingredients
- Sunflower oil30 ml
- Lime/Lemon juice15 ml
Instructions
5 steps- 1
Heat the oil in a medium saucepan and gently fry the onion for 4 - 5 minutes, stirring regularly, until softened and lightly coloured.
- 2
Add the ginger, chili flakes, ground coriander, cumin, and turmeric, then cook for a further 2 minutes, stirring constantly.
- 3
Stir in the canned chopped tomatoes and salt, bring to a simmer, and cook for 5 minutes more over medium heat, stirring regularly.
- 4
Remove from the heat and blend with an immersion blender until smooth.
- 5
Return to the heat, add the black beans with their liquid, and season with lime or lemon juice and more salt if needed. Simmer for another 2 - 3 minutes, stirring regularly, until heated through.
Nutrition
1 serving ≈ 669 g
Nutrition values are estimates. - means data is unavailable.
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