Description
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!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large brown onion, diced
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 1 red capsicum (bell pepper), chopped
- 450g/ 1 lb (1 small head) cauliflower, small florets
- 2 tablespoons curry powder
- 1½ teaspoons garam masala
- 1 teaspoon salt
- 2 x 400g (14 oz) cans black beans, rinsed
- 400g (14 oz) can diced tomatoes
- 400 ml (14 oz) can coconut milk
- 1 cup (250 ml) water
- 1 tablespoon lemon juice
- To Serve: Cooked rice and coriander (cilantro)
Instructions
- 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.
- Add the cauliflower, capsicum, curry powder, garam masala, and salt. Stir for 2 minutes or until fragrant.
- 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.
- Remove from heat and add lemon juice (optional) and more salt if needed. Enjoy!
Notes
- Store leftover curry in an airtight container in the fridge for up to 3-5 days.
- Freeze it for up to 3 months.
- To defrost, thaw it in the fridge overnight. Note: the cauliflower may become mushy once defrosted.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 414
- Sugar: 8.7g
- Fat: 22.9g
- Saturated Fat: 13g
- Carbohydrates: 41.4g
- Fiber: 9.8g
- Protein: 12.4g