One Pot Black Bean Curry

This one-pot, veggie-packed black bean curry is a quick, comforting, and delicious vegan dinner. Ready in 30 minutes, it’s perfect for the whole family!

This black bean curry has quickly become one of my favourite meals. It’s incredibly easy to make and packed with warming flavours! Black beans make an excellent base for curry since they’re ready to use immediately and are full of plant fibre and protein.

This dish has everything you need for a well-balanced, complete meal: protein and fibre from black beans, fat from coconut milk, and plenty of veggies. The ultra-rich curry sauce and warm spices will keep you coming back for more. The cauliflower adds a satisfying texture, and the peppers provide a delightful sweetness that makes every bite irresistible. It’s a perfect weeknight-friendly meal with rich and decadent flavours, yet it’s simple and made in one pot. Using all pantry staples, it takes just 10 minutes of actual effort to prepare.

Ingredients you’ll need

All you need to make this black bean curry recipe are a few fresh ingredients and aromatics:

• Black Beans: The star of the dish, adding fibre, texture, and protein. Be sure to drain and rinse them.
• Ginger + Garlic: About 1 tablespoon of each, minced, for added depth of flavour.
• Vegetables: Brown onion, cauliflower, and red capsicum (bell pepper) form the base. You can use these or any other fresh or frozen veggies you have on hand.
• Tomatoes: They add flavour and help thicken the curry sauce.
• Coconut Milk: Adds creaminess and smoothness; use full-fat canned coconut milk for the best result.
• Curry Powder: Choose a mild or spicy brand you prefer.
• Lemon: Adds a fresh pop of flavour; be sure to use fresh lemon

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Black Bean Curry

Cook the Aromatics: In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the garlic and ginger and stir for another minute, until fragrant.

Veggies and Spices: Add the cauliflower, capsicum, curry powder, garam masala, and salt. Stir for 2 minutes or until fragrant.

Add Beans and Liquids: Add the black beans, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 20 minutes.

Finish: Remove from heat and add lemon juice (optional) and more salt if needed. Enjoy!

Substitutions and Tips

• Time Savers: Use pre-diced garlic, a tube of ginger, ground spices, and a bag of frozen cauliflower instead of fresh.
• Beans: Instead of black beans, substitute with other kinds like cannellini, navy, kidney, butter beans, or edamame.
• Vegetables: I kept the curry simple with cauliflower and bell pepper, but you can easily add any veggies you like! Frozen peas, asparagus, kale, zucchini, white potatoes, sweet potato, broccoli florets, mushrooms, or any other vegetables already in your fridge or freezer.
• Boost of Flavor: Add a pinch of cayenne when you add the curry powder, or include diced jalapeno or serrano peppers with the onions.

Serving suggestions

Scoop the delicious back bean curry into bowls some basmati rice, quinoa, roti or naan for a simple and filling meal. Serve it along with other side dishes like broccoli dahl, roasted Brussels, carrots, salad to make it a more filling meal. 

How to Store

• Refrigerate: The leftovers will last for about 5 days when kept in airtight containers in the fridge.
• Freezing: Let the batch cool, then transfer it to freezer-safe containers and freeze. Let the frozen leftovers thaw in the fridge before reheating on the stove or in the microwave. Note that the cauliflower may become mushy once defrosted.
  

Recipe FAQ

More curry recipes

Broccoli Lentil Dahl Curry

Peanut Butter Chickpea Curry

Slow Cooker Chicken Satay

If you try this black bean curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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