This Black Bean Curry is full of the good stuff. With so many of us trying to eat a little less meat these days it's always a good idea to have a few veggie meals up your sleeve and this veggie curry doesn't disappoint in any way at all. Try it instead of take-out, served with all the usual curry night sides and you'll wonder why you didn't make your own sooner!
Course: Dinner
Cuisine: Clean Eating
Keyword: Black Bean Curry
Servings: 4people
Author: Stephanie
Ingredients
For the curry paste
1TinChopped tomatoes
1OnionPeeled and diced
1tspGinger Peeled and finely diced
½tspRed chilli Diced very small, optional
6tbspWater
1tspOlive oil
1tspPaprikaGround
1tspCumin
1tspCoriander Ground
½tspCinnamon Ground
For the curry
1tinBlack beans Drained and rinsed
1Onion Peeled and diced
2Red peppers Washed and diced
½CupTomato puree
1½CupsVegetable stock
1tbspMaple syrup
1tspWhite wine vinegar
1tspOlive oil
3HandfulsSpinach Washed
Instructions
Curry paste
In a large frying pan, fry your onions and ginger in the olive oil until they're soft
When the onion and ginger is soft, add the spices and fry them for 2 minutes. Add a tbsp of water if they're sticking
Add the tomatoes and the water and combine well. Let this simmer for 20 minutes until you have a thick paste. Put to one side
Curry
In a saucepan, cook the second onion and the red pepper in the olive oil until soft, about 5 minutes ish
Add the tomato puree and combine, and then add the vegetable stock
Add the white wine vinegar and maple syrup and combine
Add the curry paste into the main curry and simmer for 45 minutes on a low heat
Once the curry has been simmering for 45 minutes, add the black beans and allow them to cook through for 5 minutes
Just before serving this curry add the washed spinach and allow it to wilt in the heat