• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
    • Blog
  • Recipes
    • Scottish
    • Mains
    • Sides
    • Soups
    • Pasta
    • Appetisers
    • Dips and Snacks
    • BBQ
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • All Recipes
  • Mains
  • Sides
  • Soups
  • Scottish Recipes
  • Pasta
  • Appetisers
  • Dips and Snacks
  • BBQ
  • Blog
  • Vegan FAQ
  • Contact
×

Home » Recipes » Black Bean Curry with Tomatoes and Cashew Cream

Black Bean Curry with Tomatoes and Cashew Cream

Aug 3, 2021 by The Pesky Vegan | 6 Comments

354 shares
Jump to Recipe >

Black bean curry? Yes indeedy. This delicious vegan recipe began as an experiment a while back that turned out really, really well. Instead of using coconut milk, simply stir in a bit of homemade cashew cream for an easy dinner recipe that's creamy, dairy-free, gluten-free, and high in protein.

Black Bean Curry with Rice and Coriander

Featuring store cupboard ingredients and flavourful spices, this curry is a great one to put together on a busy weeknight. While this recipe includes red pepper and spinach, you could swap these out for anything you like and add some chilli if you prefer a bit of heat.

For more legume-based curry recipes, check out this vegan chana masala (chickpeas), vegan rajma masala (kidney beans), and sweet potato dal (red lentils).

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Creamy Black Bean Curry in Bowl

Can you make curry with black beans?

Absolutely. When you think about it, cooking with black beans is no different to using other legumes such as chickpeas, lentils, or kidney beans (all great sources of plant-based protein and popular ingredients in vegetarian curries).

While this recipe uses black beans, in reality you could swap these out for any tinned beans you like. Alternatively, try using black beans in sweet potato and black bean chilli or jackfruit and black bean tacos.

Can I use dried beans?

Canned black beans are great for convenience as they are already cooked and can be stored for a very long time. However, dried beans offer up an even cheaper alternative and require just a couple of extra steps before making this curry.

If using dried beans, you'll want to soak and/or pre-cook these until soft before using in this recipe. For more info, check out my beginner's guide to pulses.

Drained Black Beans in Bowl

What is cashew cream?

Cashew cream is simply a blend of soaked cashew nuts and water. Different ratios will result in a slightly different consistency – see my cashew cream recipe for details.

It's a handy ingredient in a plant-based kitchen and I use it in several dishes:

  • Ultimate Vegan 'Fish' Pie
  • Creamy Mushroom Pasta
  • Vegan Cranachan
  • Creamy Tempeh Pasta
  • Vegan Whisky Cream Sauce
  • Vegan Cream of Mushroom Soup
  • Creamy Beetroot Risotto

What you'll need

This black bean curry recipe uses an array of flavourful ingredients to create a well-rounded final dish. You'll need:

  • Black beans as the star of the show
  • Mixed spices in the form of cumin, turmeric, smoked paprika, fenugreek, and garam masala
  • Homemade cashew cream to bring the curry together
  • Lime juice and zest to really make it sing 🎵
List of Ingredients To Make Black Bean Curry

How to make black bean curry

Heat the oil in a large pan on medium heat. Add the onion along with a pinch of salt and stir occasionally for 5-6 minutes or until soft and starting to turn golden.

Once the onion starts to soften, add the finely chopped garlic, ginger, and sliced pepper and cook for a couple of minutes (1).

Process Shots Showing Fried Vegetables and Spices in Pan

Next, add the ground cumin, ground turmeric, smoked paprika, and fenugreek. Mix well and stir for a minute or so to help release the flavours of the spices (2).

After a minute, stir in the tinned tomatoes, drained black beans, and stock or water. You can also rinse the tomato can with a splash of water and add this to the pan. If using tinned whole tomatoes, break these apart with a spoon.

Cook for 10 minutes, adding as much extra stock as you want to maintain the desired consistency (3).

Black Bean Curry Cooking Process

After 10 minutes, add the spinach, cashew cream, garam masala, lime zest, and lime juice (4). If using fresh coriander, chop some of the stems and throw these in as well.

Cook for a few minutes until the spinach has wilted, adding extra liquid as necessary (the cashew cream will really thicken the curry).

Once the spinach has wilted down and you're happy with the consistency, adjust the seasoning and serve.

Vegan Black Bean Curry Cooking in Pan

Serving suggestions

  • Boiled basmati/white rice
  • Vegan pilau rice
  • Brown rice
  • Quinoa
  • Roasted cauliflower with cumin
  • Fresh lime juice
  • Chopped fresh coriander
  • Toasted almond flakes
  • Sliced spring onions
  • Fresh chilli

Recipe FAQ

Is this recipe gluten-free?

This curry is completely gluten-free provided you use a vegan stock that is certified or labelled as such (or just use water).

Can I use other veg?

I've used red pepper and spinach, but you could use any other ingredients such as mushrooms, aubergine, or cooked potato cubes.

How long will it keep for?

Store this black bean curry in the fridge for up to four days. Reheat in the microwave or in a pan with an extra splash of water.

Can I freeze it?

Store the curry in the freezer in sealed containers or resealable bags for up to six months. Defrost and reheat thoroughly before eating.

Variations and tips for black bean curry

Vegan Black Bean Curry and Basmati Rice in Serving Bowl
  • Other cream: If using a different plant-based cream, you probably won't need to use as much stock or water. If using coconut milk, add this at the same time as the tomatoes and simmer gently to thicken.
  • Consistency: If you want the black beans to break down more, mash the curry lightly with a potato masher before adding the spinach.
  • Frozen spinach: If using frozen spinach instead of fresh, add this at the same time as the tomatoes and beans to ensure it's cooked through.
  • Other ingredients: Feel free to add other ingredients such as mushrooms, aubergine, or cooked potato cubes.
  • Heat level: This recipe doesn't include chilli, but feel free to add this for a bit of a kick.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Creamy Jackfruit Curry with Coconut and Lime
  • Spicy Tofu Jalfrezi
  • Lemony Butter Bean Stew
  • Easy Vegan Chana Masala
  • Vegan Aubergine Curry
  • Pinto Bean Soup with Chilli and Lime
  • Aloo Palak (Spinach and Potato Curry)
  • Crispy Roasted Black Beans

You can also check out my full list of vegan mains.

Vegan Black Bean Curry and Basmati Rice in Serving Bowl

Black Bean Curry with Tomatoes and Cashew Cream

The Pesky Vegan
Featuring store cupboard ingredients and flavourful spices, this creamy black bean curry is a quick vegan dinner recipe that's high in protein and gluten-free.
5 from 2 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Gluten-free, Vegan
Servings 4
Calories 407 kcal

Ingredients
  

  • 1 tablespoon coconut oil (or other cooking oil)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 inch piece of fresh ginger, peeled and finely chopped
  • 1 red bell pepper, deseeded and finely sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon fenugreek
  • 2x 14 oz (400 g) tins tomatoes
  • 2x 14 oz (400 g) tins black beans, drained and rinsed
  • 1 cup (240 ml) vegan stock or water (plus more if necessary)
  • 3 oz (100 g) fresh spinach (approx. 3 cups)
  • 1 cup (240 ml) cashew cream ('single' cream – see notes)
  • 1 teaspoon garam masala
  • Zest and juice of 1 lime
  • Small handful fresh coriander (optional)
  • Salt to taste
Prevent your screen from going dark

Instructions
 

  • Heat the oil in a large pan on medium heat. Add the onion along with a pinch of salt and stir occasionally for 5-6 minutes or until soft and starting to turn golden.
  • Once the onion starts to soften, add the finely chopped garlic, ginger, and sliced pepper and cook for a couple of minutes.
  • Next, add the ground cumin, ground turmeric, smoked paprika, and fenugreek. Mix well and stir for a minute or so to help release the flavours of the spices.
  • After a minute, stir in the tinned tomatoes, drained black beans, and stock or water. You can also rinse the tomato can with a splash of water and add this to the pan. If using tinned whole tomatoes, break these apart with a spoon. Cook for 10 minutes, adding as much extra stock as you want to maintain the desired consistency.
  • After 10 minutes, add the spinach, cashew cream, garam masala, lime zest, and lime juice. If using fresh coriander, chop some of the stems and throw these in as well. Cook for a few minutes until the spinach has wilted, adding extra liquid as necessary (the cashew cream will really thicken the curry).
  • Once the spinach has wilted down and you're happy with the consistency, adjust the seasoning and serve with chopped fresh coriander leaves. This curry is great alongside boiled basmati rice or vegan pilau rice.
Rate this recipe 👇

Notes

Cashew cream: You can use homemade cashew cream to make a 'single' cream or 'double' cream. In this recipe, the thickness doesn't really matter as you can thin out the sauce as needed with stock or water. If you only want enough cashew cream for this black bean curry, you'll want approx. ½ cup (75 g) raw cashews to ½ cup (120 ml) water, blended thoroughly until very smooth.
Other cream: If using a different plant-based cream, you probably won't need to use as much stock or water. If using coconut milk, add this at the same time as the tomatoes and simmer gently to thicken.
Consistency: If you want the black beans to break down more, mash the curry lightly with a potato masher before adding the spinach.
Frozen spinach: If using frozen spinach instead of fresh, add this at the same time as the tomatoes and beans to ensure it's cooked through.
Other ingredients: Feel free to add other ingredients such as mushrooms, aubergine, or cooked potato cubes.
Heat level: This recipe doesn't include chilli, but feel free to add this for a bit of a kick.
Gluten-free: This curry is gluten-free provided you use a vegan stock that is certified or labelled as such (or just use water).
Storage: Store in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
  • Creamy Jackfruit Curry with Coconut and Lime
  • Spicy Tofu Jalfrezi
  • Lemony Butter Bean Stew
  • Easy Vegan Chana Masala
  • Vegan Rajma Masala (Kidney Bean Curry)
  • Pinto Bean Soup with Chilli and Lime
  • Chickpea, Cauliflower and Coconut Curry
  • Vegan Lentil Dal
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 407kcalCarbohydrates: 60gProtein: 20gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 874mgPotassium: 1480mgFiber: 18gSugar: 13gVitamin A: 3885IUVitamin C: 72mgCalcium: 165mgIron: 9mg
Nutrition Facts
Black Bean Curry with Tomatoes and Cashew Cream
Amount Per Serving
Calories 407 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 874mg38%
Potassium 1480mg42%
Carbohydrates 60g20%
Fiber 18g75%
Sugar 13g14%
Protein 20g40%
Vitamin A 3885IU78%
Vitamin C 72mg87%
Calcium 165mg17%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword black bean recipe, vegan curry, vegetarian curry
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

Social follow

🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

Further reading

📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

📖 Find out more about my story.

🍽️ Want to get straight to the food? Hop aboard the recipe train.

🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

« Smoky Butter Bean Soup with Tomato and Spinach
Vegan Three-Bean Salad with Lemon, Mint and Parsley »
354 shares

Reader Interactions

Comments

  1. Steve

    August 11, 2021 at 6:43 pm

    5 stars
    Delicious!

    Reply
    • The Pesky Vegan

      August 11, 2021 at 9:43 pm

      Glad you enjoyed!

      Reply
  2. Renee Newell

    August 26, 2021 at 3:41 pm

    Hi, I was really excited about this recipe using cashew cream. It was a huge recipe I was looking forward to eating and freezing some for other nights. But it tasted like soap. I've had this happen once before with spices. I don't know if it were the lime zest and the Indian spices. I don't know which spice this would be but it tastes exactly like soap and made me just as sick with only a little on the spoon. I had to throw this out and all those nice ingredients gone to waste.

    Reply
    • The Pesky Vegan

      August 27, 2021 at 8:20 am

      Hi Renee, I'm sorry to hear that you felt you had to throw this all away! Are you aware that as many as one in five people think that fresh coriander (cilantro) tastes like soap? This is exactly the reason why my girlfriend hates coriander, and why people would simply omit that ingredient in a dish like this (it's listed as optional in the recipe). Did you try it before adding any fresh coriander? It doesn't go in until near the end, and if removed might have salvaged the dish for you. I made this recently and have no reason to believe that a combination of lime and ground spices would taste like soap. When cooking/eating out in future, I'd recommend avoiding anything with too much fresh coriander (cilantro)!

      Reply
  3. Liz

    August 31, 2021 at 4:26 pm

    5 stars
    Absolutely lovely! First time I've had a go at making cashew cream, did it the quick way and turned out great. Will definitely be making this recipe again. Keep them coming please.

    Reply
    • The Pesky Vegan

      September 02, 2021 at 10:29 am

      Great to hear, cheers for the review Liz!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

Learn more about me →

Free Download

vegan-kitchen-top-ten-tips

Popular Posts

  • Ultimate Vegan Haggis
  • Easy Vegan Scalloped Potatoes (Dauphinoise)
  • Lemony Butter Bean Stew (Vegan + Gluten-Free)
  • Easy Vegan Pea and Mint Soup

Footer

↑ back to top

About

  • Privacy Policy
  • Cookie Policy
  • Terms of Use

Newsletter

  • I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Contact

  • Contact

Copyright © 2022 The Pesky Vegan. All rights reserved.