Spinach Coconut Black Bean Curry Recipes

SPINACH, COCONUT & BLACK BEAN CURRY

Spinach, Coconut & Black Bean Curry image

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

Ingredients

1 tablespoon olive oil
1 onion, (diced)
3 garlic cloves, (minced)
1 teaspoon freshly grated ginger
1 serrano pepper, (minced)
2 (14 ounce) cans black beans, (rinsed and drained)
2 tablespoons lime juice
1 (14 ounce) can coconut milk
1/2 cup vegetable broth
1 tablespoon garam masala
1/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
Pinch cayenne pepper, (or to taste)
Salt and pepper to taste
5 ounces fresh spinach, (chopped)
1/4 cup fresh cilantro, (chopped)
Cooked basmati rice, (for (I cooked mine with a pinch of turmeric))

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

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