Black Bean Curry
- 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.