SPINACH, COCONUT & BLACK BEAN CURRY
Tender black beans and spinach are simmered in rich coconut milk and Indian spices in this bowl-licking delicious spicy black bean curry.
Provided by Alissa
Categories Entree
Time 30m
Number Of Ingredients 17
Steps:
- Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
- Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
- Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
- Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.
Nutrition Facts : Calories 487 kcal, Carbohydrate 47.1 g, Protein 15.3 g, Fat 29.7 g, SaturatedFat 22.8 g, Sodium 877 mg, Fiber 13.1 g, Sugar 6.8 g, ServingSize 1 serving
BLACK BEAN CURRY (VEGAN AND HEALTHY)
This creamy black bean curry is a super simple recipe that's rich in flavor and done within 30 minutes. Made with canned black beans, fresh tomatoes, green pepper and yellow curry powder, the curry transforms itself into a super rich mixture once you add coconut yogurt. Perfect for busy weeknight dinners or meal-prep.
Provided by Jessica Laroche
Number Of Ingredients 13
Steps:
- In a large pan, start by cooking the onion and pepper until softened, about 5 minutes. Use a small amount of oil if desired to prevent the veggies from sticking to the pan.
- Then, add the cinnamon stick, garlic, ginger, curry powder and a good pinch of salt and pepper. Cook for about 1 minute while stirring.
- Add the tomatoes, maple syrup, water and stir. Bring to a simmer and keep cooking for about 7-10 minutes (uncovered) or until the veggies are tender and the mixture a little thicker. Then, add the black bean and coconut yogurt, stir and cook for a few minutes until desired consistency. Add a splash of water if too much water has evaporated and add more coconut yogurt if you want a creamier/thicker consistency.
- Remove from the heat, take the cinnamon stick out, add the cilantro and stir to combine. Taste and adjust the seasoning.
- Serve over rice with a dollop of yogurt and some more fresh cilantro. Enjoy!
EASY VEGAN BLACK BEAN CURRY
Black bean curry is a naturally vegan recipe that's perfect for a busy weeknight. It's a delicious, rich dish made with canned black beans simmered in a spicy, rich coconut milk sauce. It's super easy to make in one pot, and you can have it on the table in just 40 minutes.
Provided by Alice | Skinny Spatula
Categories Curry
Time 40m
Number Of Ingredients 12
Steps:
- In a large pan, heat the oil and fry the onion on medium heat for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Add the spices and stir to combine. Cook for 1 minute, then stir in the tomato paste. Add the coconut milk and stir well to combine.
- Next, stir in the black beans and bring to a boil. Lower the heat and simmer for 20 minutes, giving it an occasional stir.
- Stir in the lemon juice and serve over your rice of choice or with naan bread.
Nutrition Facts : Calories 379 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 25 grams fat, Fiber 11 grams fiber, Protein 12 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLACK BEAN COCONUT CURRY (VEGAN)
This black beans coconut curry is a healthy addition to any diet whether you use dried or canned beans and coconut. This simple, easy and effortless recipe makes for a meal in less than 15 mins. Black beans being high in protein, high in fiber and an excellent antioxidant for the body is a great addition to the family diet.
Provided by Veena Azmanov
Time 15m
Number Of Ingredients 12
Steps:
- Have all ingredients ready - this gets done very quickly
- Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucentPro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
- Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
- Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
- Server with steamed white rice, chapati, naan, or even with crusty bread.
Nutrition Facts : ServingSize 172 g, Calories 417 kcal, Carbohydrate 48.5 g, Protein 16.1 g, Fat 19.6 g, SaturatedFat 13.3 g, Sodium 398 mg, Fiber 12.2 g, Sugar 4.3 g, UnsaturatedFat 3.3 g
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
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