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A rich, creamy black bean curry, cooked in a creamy curry sauce made with curry powder, tomatoes and yogurt, this will become your favourite in no time.

  • 2 cups black beans, soaked overnight or 2 cans black beans
  • 2 tablespoons cooking oil
  • ½ cup onions, diced finely
  • 2 cup tomatoes chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • ½ tablespoon hot cayenne or to taste
  • 2- inch cinnamon stick
  • 2 bay leaves
  • ¼ cup sour cream or yogurt
  • ½ cup cilantro, chopped
  • 1 teaspoon sweet paprika

Sauté onions, cinnamon and bay leaves in cooking oil for a minute or two, add curry powder, paprika, and cayenne, fry until spices are fragrant.
Add the ginger and garlic – sauté another minute.
Followed by the chopped tomatoes and sauté a minute more.
Add ¼ cup water and cook until the this form a soft curry base.
Add the black beans, sour cream, and chopped cilantro.
Season with salt and pepper.
Cook for 5 minutes more until thick and creamy.
Garnish with more cilantro.
Taste and adjust seasoning.
Serve as a side dish with Indian dishes, or as a main with flatbread and/or rice.

Storage – This recipe will stay refrigerated in the fridge for 4 to 5 days.
Vegan – Use coconut cream instead of sour cream or yogurt.

Recipe and photo: Elize de Kock

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