Creamy black bean curry (vegan, GF, one-pot)
This flavorful and creamy black bean curry is the ultimate one-pot dinner. It's packed with vegan protein and utterly delicious.
Ingredients
- 1 large onion | 250g; diced
- 3 cloves garlic | minced
- 1 tbsp ginger root | minced
- 3 dried red chili peppers | omit for less heat
- 1 1/2 tsp paprika
- 2 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp ground turmeric
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 oz tomato paste | 170g; the concentrated kind (not tomato puree!)
- 3 medium zucchinis | 700g*; chopped
- 3/4 cup water | 180g
- 3 cups cooked black beans | 500g** (or two 14-oz cans, drained)
- 1 cup full-fat coconut milk | 200g
Instructions
- In a large skillet, heat some oil and add the onion. Sauté the onion for 5 minutes.
- Add in garlic, ginger, red chills, all the spices, and tomato paste. Stir until incorporated and fry for 5 minutes.
- Once the mixture is fragrant, add in zucchini and water. Cover the pot, and bring to a boil over high heat.
- Reduce the heat to low, and simmer for 10 minutes.
- Add in black beans and coconut milk, then cover again. Simmer for 5-10 more minutes -- or until the zucchini is tender.
- Taste and adjust the seasoning, if desired. Serve warm.
Notes
*You may use any other chopped vegetables, such as cauliflower, eggplant, carrots, etc.
**You may use any other beans, such as kidney, pinto, cannellini, etc.