Black Bean Curry

    3 hours 5 minutes

    Easy delicious curry - healthy.


    New South Wales, Australia
    23 people made this

    Serves: 4 

    • 2 cups black beans (or black lentils)
    • 1 large onion, chopped
    • 2-4 cloves of chopped garlic (depends on how much you like)
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon cumin powder
    • 1 teaspoon tumeric
    • 2 teaspoons curry powder
    • chilli powder to taste (depends on how hot you like it)
    • olive oil
    • water (1-2 cups depending on how much gravy you want)
    • salt or soya sauce (to taste)
    • coriander, for garnish
    • 2 chopped tomatoes
    • 1 tablespoons tomato paste
    • optional: cauliflower or potato to thicken sauce
    • optional: for colour chopped carrot(s) and/or peas or broccolli
    • garnish: chopped cucumber and plain yoghurt

    Preparation:20min  ›  Cook:45min  ›  Extra time:2hours soaking  ›  Ready in:3hours5min 

    1. Soak black beans 1-2 hours and then put into saucepan and cook until tender.
    2. Saute onions, chilli, garlic, ginger, cumin, tumeric, curry powder and olive oil.
    3. When beans are tender add tomatoes and tomato paste and sauted ingredients. Add water to make the desired curry consistency along with salt (or soya sauce) to taste.
    4. Serve with cooked rice and garnish with coriander (if available) and yoghurt with chopped cucumber.


    I like to add some colour to my curries so just before curry is ready I add things like chopped carrot, peas, broccolli etc... To thicken the sauce add either chopped and pre-cooked potatoes (sweet potatoes or nomal potatoes) or cauliflower.

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    A favourite with the family. Sometimes I have added Yoghurt or sour cream to the sauce  -  25 Jan 2013