Black Bean Curry | Cooking With Jade The Food and Travel Blog by Chef Jade

Black Bean Curry


(Cooking Time: 20 minutes Preparation Time: 15 minutes Servings: 5)

If you are a vegetarian you may reduce your risk for certain diseases, including cancer, heart disease, type 2 diabetes, and more. But at the same time, you will need to be more creative in the kitchen and open yourself up to a wider variety of healthy, plant-based foods that can be both filling and delicious. Black beans are a great way of filling your protein needs. Not only that they are versatile, cholesterol-free, high in fiber, and low in fat. Sounds great, right?

Try this black beans curry which is tasty easy and creamy and vegan.


  • Amount per Serving
  • Calories 251g
  • Fats: 12.3g
  • Cholesterol: 0.0mg
  • Total Carbohydrate: 19g
  • Protein: 11g


  • 2 ½ cups of organic coconut milk
  • 1 pound of organic black beans
  • 1 pound of crushed tomatoes
  • 1 pound of vegetables of your choice: mushrooms, Chinese cabbage, leeks and broccoli. Fresh or frozen
  • 1 yellow onion
  • 1 tsp yellow curry powder
  • 1/2 teaspoon of red curry paste (spicy) Optional if you don’t like spicy dishes
  • 1 tsp mustard seeds
  • ½ inch of grated fresh ginger
  • 1 tbsp of olive oil
  • 1 pinch of salt, pepper, garlic powder


  • Fry the mustard seeds in olive oil (be careful, it will jump a little, as they burst they unfold their aromas) 2 minutes.
  • Add the minced onion and once it is transparent, add the curry powder.
  • Add the vegetables. Gently stir them into the mixture.
  • Then add the drained and rinsed black beans. Mix well then add the crushed tomatoes and coconut milk.
  • Add red curry paste, ginger, season with salt, pepper and garlic powder. Mix well to have a homogeneous preparation and simmer over low heat without covering for 15-20 minutes.
  • The preparation will have reduced a little and the curry should be creamy without being too liquid. Adjust the seasoning according to taste.
  • Serve immediately. Add a little fresh coriander to the plate if you like and enjoy with a little rice or just like that.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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