ELIZE’S BLACK BEAN CURRY
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 cups 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.
Notes:
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