Carole Food.
Coconut Bean Curry
The sauce of this curry is very versatile, you can use any bean - or protein - that you want! It’s really rich and luxurious from the coconut cream, spices and aromatics. However if you don’t have coconut cream (it’s slightly more difficult to source than it’s milk alternative), then just add coconut milk - but you may want to leave out the water!
Jump to recipeThe sauce of this curry is very versatile, you can use any bean - or protein - that you want! It’s really rich and luxurious from the coconut cream, spices and aromatics. However if you don’t have coconut cream (it’s slightly more difficult to source than it’s milk alternative), then just add coconut milk - but you may want to leave out the water!
Why you’ll love this dish
- Quick - this recipe is ready in less than 30 minutes!
- Nutritious - thanks to the black beans there’s lots of fibre and nutrients in this dish.
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown, red or shallots would all work here.
Garlic and ginger: provides the base aromatic flavour!
Tomato paste: lots of tomato paste is needed for the colour and flavour in this recipe.
Spices: all essential to the recipe, but you can add more or less chilli powder depending on how spicy you want it!
Black beans: any canned bean/pulse would work here.
Coconut cream: coconut cream gives a delicious richness, but if you don’t have coconut cream then you can use coconut milk, but you may want to skip the water!
What to serve this with?
This would be great with naan bread or rice, and some sautéed spinach!
Instructions
Fry the onions
In a medium saucepan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes.
Add the tomato paste
Stir in the tomato paste and cook until it’s darkened slightly, about 5 minutes. Stir often.
Add the aromatics and spices.
Add the garlic, ginger and spices, cook for 2 minutes. Stir regularly.
Stir in the rest of the ingredients
Stir in the black beans, coconut cream and water. Bring to a simmer then cook for 5 minutes. Taste for seasoning, top with chopped coriander and that’s it!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another curry, be sure to try out these recipes:
Coconut Bean Curry
The sauce of this curry is very versatile, you can use any bean - or protein - that you want! It’s really rich and luxurious from the coconut cream, spices and aromatics. However if you don’t have coconut cream (it’s slightly more difficult to source than it’s milk alternative), then just add coconut milk - but you may want to leave out the water!
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 100g tomato paste
- 1.5 tsp ground cumin
- 1.5 tsp garam masala
- 1.5 tsp smoked paprika
- 3/4 tsp chilli powder
- 1 400g can black beans, drained
- 250ml coconut cream
- 100ml water
- Oil, salt
- Topping: chopped coriander
Method
- In a medium saucepan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes.
- Add the tomato paste and cook until it’s darkened slightly, about 5 minutes. Stir often.
- Add the garlic, ginger and spices, cook for 2 minutes. Stir regularly.
- Stir in the black beans, coconut cream and water.
- Bring to a simmer then cook for 5 minutes.
- Taste for seasoning, top with chopped coriander and that’s it!
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Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
