Easy Vegan Black Bean Curry
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 |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.