Easy Vegan Black Bean Curry

By Alice | Skinny Spatula · skinnyspatula.com

35 min

A fragrant vegan curry of black beans simmered in coconut milk with warm spices and tomato.

15 ml oil (sunflower, canola or grape seed)	Heat oil, fry onion 3–4 min until translucent	Add garlic, cook 1 min until fragrant	Add spices, cook 1 min, stir in passata & coconut milk	Stir in beans, bring to boil, simmer 20 min	Stir in lime juice, serve
1 medium onion, finely diced
2 large garlic cloves, finely chopped
1/2 teaspoon red chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon medium curry powder
1 teaspoon ground cinnamon
200 ml passata (tomato puree)
1 x 400 ml can coconut milk
2 x 400 g cans black beans, drained
Juice of 1 lime

Read left to right — each column combines what's behind it.