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.
5 min
- 2
Add the ginger, chili flakes, ground coriander, cumin, and turmeric, then cook for a further 2 minutes, stirring constantly.
2 min
- 3
Stir in the canned chopped tomatoes and salt, bring to a simmer, and cook for 5 minutes more over medium heat, stirring regularly.
5 min
- 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.
3 min
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes