Black beans are becoming increasingly popular in our home these days. They are easy to incorporate into your diet once they have already been boiled. I love to soak and boil a big batch and store it in the freezer. That way I have them on hand for anything I need to use them. For example, add a handful to my salad or pulao rice.
Benefits of black beans
First and foremost, black beans are an excellent source of plant-based protein. With every bite of this curry, you’ll be fueling your body with a wholesome protein that is essential for muscle repair and growth. For vegetarians or those looking to reduce their meat intake, black beans serve as a valuable protein alternative that can easily be incorporated into a balanced diet. In addition to their protein content, black beans are rich in dietary fiber. Fiber is crucial in maintaining a healthy digestive system and promoting regular bowel movements. Including black beans in your curry will aid your body’s digestion and support overall gut health. Furthermore, black beans are packed with important vitamins and minerals. They are an excellent source of folate, which is essential for proper cell function and reproduction, making it particularly important for pregnant women. Additionally, black beans provide an abundance of iron, magnesium, and potassium, which all contribute to maintaining a healthy body and supporting vital bodily functions. Another key benefit of black beans is their low glycemic index. This means they cause a slower and more gradual rise in blood sugar levels compared to high glycemic foods. Incorporating black beans into your diet can help stabilize your blood sugar levels and maintain steady energy throughout the day. Lastly, black beans are known for their antioxidant properties. These powerful antioxidants help protect your body against harmful free radicals, reducing the risk of chronic diseases and inflammation. By enjoying this ultimate black bean curry, you’ll be giving your body a boost of antioxidants and supporting overall well-being.
Easy black beans curry
Firstly, gather all the necessary ingredients and utensils. You will need a large pot or Dutch oven for cooking, a cutting board and knife for chopping, and a wooden spoon for stirring. Ensure you have measured and prepared all the ingredients beforehand to streamline the cooking process.
Begin by heating a tablespoon of oil in the pot over medium heat. Once the oil is hot, add the diced onions, minced garlic, and ginger. Sauté them until they turn translucent and release a wonderful aroma. This will create a solid flavor base for your curry. Add the chopped parsley and sauté a minute more. Next, it’s time to add the spices. Sprinkle in the curry powder paprika, and garam masala. Stir everything together and let the spices toast for a minute or two. This step helps to deepen the flavors and enhance the overall richness of the dish. Once the spices have coated the onions and garlic, pour the vegetable broth or liquid from the beans. Stir well to combine all the ingredients. Then, add the canned black beans along with their liquid. Then, add the coconut milk. This liquid adds a velvety texture to the curry and allows the flavors to meld more harmoniously. Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes. This will give the flavors ample time to develop and intensify. The liquid will reduce slightly as the curry simmers, creating a thick and luscious sauce.
While the curry is simmering, take a moment to taste and adjust the seasonings. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. If it needs a touch of sweetness, a teaspoon of brown sugar or maple syrup can do wonders. Remember, cooking is all about personal preference, so feel free to experiment and tailor the flavors to your liking. Finally, don’t forget to garnish your black beans curry with a squeeze of fresh lime juice and a sprinkle of cilantro. These finishing touches not only enhance the taste but also add a burst of freshness to each bite. Now, with your black beans curry simmered to perfection, it’s time to dive in and experience the ultimate satisfaction of a homemade curry that will leave you craving for more.
Creative ways to make black beans curry
Black Bean Curry Tacos: Take your love for tacos to the next level by filling warm tortillas with a generous spoonful of black beans curry. Top it off with fresh cilantro, diced tomatoes, and a dollop of sour cream for a burst of flavors and textures that will satisfy your taste buds. Black Bean Curry Stuffed Bell Peppers: Elevate the classic stuffed bell peppers by using black beans curry as a tasty filling. Scoop out the seeds and veins from the bell peppers, stuff them with the black beans curry mixture, and bake until the peppers are tender and the filling is heated through. The result is a vibrant and nutritious meal that is as pleasing to the eyes as it is to the palate. Black Bean Curry Quesadillas: Spice up your quesadilla game by adding a spoonful of black beans curry alongside the gooey cheese. Assemble your quesadilla as usual, but instead of just cheese, add a layer of black beans curry to give it a burst of flavor. Toast it on a skillet until the cheese is melted and the tortilla is crispy. Serve it with some chunky salsa and enjoy the perfect fusion of Indian and Mexican cuisines. Black Bean Curry Buddha Bowl: Create a nourishing and colorful Buddha bowl by incorporating black beans curry as the star ingredient. Layer your bowl with a bed of quinoa or brown rice, then add your black beans curry and top it off with a variety of fresh vegetables like avocado, roasted sweet potatoes, shredded carrots, and crunchy radishes. Drizzle some lime juice and tahini dressing over the top for a zesty finish.
More vegetarian curries
Chickpeas Curry – Channa Masala Quick and Easy Black Beans Coconut Curry Kidney Bean Coconut Curry Spinach Tofu Curry Mushroom Masala See all Indian recipes
Frequently asked questions
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Stovetop – Dried black beans need to be soaked in water for a couple of hours (at least 4) or overnight. Then boil them in water for about 60 to 90 minutes on medium to low until they are soft and tender Pressure cooker – Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 20 minutes Instant pot – Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 15 minutes, then natural release. Slow cooker – place the black beans in the slow cooker without soaking. Add 4 times the amount of water. Cook on low for 8 to 10 hours.
