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.
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 and vegan rajma masala (kidney bean curry).
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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.
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:
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 🎵
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).
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).
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.
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
This curry is completely gluten-free provided you use a vegan stock that is certified or labelled as such (or just use water).
I've used red pepper and spinach, but you could use any other ingredients such as mushrooms, aubergine, or cooked potato cubes.
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.
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
- 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.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Black Bean Curry with Tomatoes and Cashew Cream
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
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.
Notes
- 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
Nutrition
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Delicious!
Glad you enjoyed!
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.
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)!
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.
Great to hear, cheers for the review Liz!