Spicy Black Bean Curry! We are bringing all the flavor with this simple “toss in Instant Pot and on your on way to curry heaven” recipe.
Easy-to-make and full of delicious spice, this recipe for oil-free Spicy Black Bean Curry is brimming with plant-based goodness. It’s creamy and amazingly hearty, boasting aromatic Indian spices and protein-packed black beans. This curry is warm, comforting, and makes for a super easy weeknight meal that it super affordable.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Spicy Black Bean Curry if bursting with amazing curry flavor. We totally loved it. If you are loving your Instant Pot and enjoy quick and easy Indian dishes, then this recipe is just for you.
You won’t believe how easy this recipe is. Seriously, no sautéing or hours cooking dry beans, this recipe gets the job done and everyone seated at the table in a flash.
Flavor!
We do want to warm you that this curry is not for the timid. It is full of spiciness and heat. It is utterly delicious. If you need to temper the heat, use a light coconut milk instead of plant milk.
Tips for Success:
- Jalapeno Pepper/Serrano Pepper: Jalapeno and serrano peppers come in varying degrees of heat. Make sure you remove the seeds before dicing. If concerned about heat, you may want to take a tiny taste to assist on determining heat. Serrano peppers are more traditional than jalapenos.
- Instant Pot and Tomato Paste: If using an Instant Pot, when stirring the mixture in Step 2, try to dissolve the tomato paste into the liquid before adding the black beans. This will help make sure the tomato paste doesn’t stick to the bottom of the Instant Pot and accidentally get the “Burn” Notice.
- Spices: The flavor/spices in this dish are at a spicy level. You can easily increase or decrease the spice levels based upon personal preferences. Our family was divided over the flavor palate, meaning some preferred different spices to be accented over others, so we split the difference. We suggest using the spice amounts indicated in the recipe, then after blending some of the beans, taste test and add additional spices at that time. If any additional spices are added, just simmer for a few more minutes to allow the flavors to develop. If you find the dish too spicy after blending, you can add more plant milk to temper the heat.
- Curry Powder: We used one Tablespoon of curry powder. The dish was very flavorful and spicy. However, we can see how some readers might find the curry overpowering especially since we opted to use plant milk instead of coconut milk. If you are concerned, then use 2 teaspoons of curry powder and ramp up from there.
- Unsweetened Plain Plant Milk versus Unsweetened Light Coconut Milk: Coconut milk is more traditional for this type of recipe; however, we were looking to cut back on some of the fat for this dish; we used unsweetened plain plant milk. If you do not have any concerns about fat content, then use unsweetened light coconut milk as it is more traditional. Note: Unsweetened Light Coconut Milk is Whole Food Plant Based while full fat coconut milk is not.
Leftovers and Freezing:
Leftovers will generally keep for 5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This curry freezes well. For best results, thaw in the refrigerator the day before.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Powder: Chili powders come in varying degrees of heat as well. We really enjoy Penzeys Regular Chili Powder. It has great flavor without the heat. Feel free to use your favorite chili powder.
- Curry Powder: Use your favorite curry powder. We used Penzeys The Now Curry. It has great flavor. We really enjoy it. Curry powders really vary in terms of taste and heat.
Kitchen Products Used:
- Instant Pot or Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot
We certainly hope you give this deliciousness a try.
If you try this delicious soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintSpicy Black Bean Curry
- Prep Time: 15 Minutes
- Cook Time: 6 Minutes (IP)
- Total Time: 21 Minutes (+Rest Time)
- Yield: 4-5 Servings 1x
- Category: Dinner
- Method: Instant Pot/Stovetop
- Cuisine: Indian Inspired
- Diet: Vegan
Description
Easy-to-make and full of delicious spice, this recipe for oil-free Spicy Black Bean Curry is brimming with plant-based goodness.
Ingredients
Base Ingredients:
- 1 cup yellow onions, fine dice
- 1 medium jalapeno pepper (or serrano pepper), fine dice *
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 cup vegetable broth *
- 1 cup water
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoon cumin
- ½ teaspoon mild chili powder *
- 2 to 3 teaspoons curry powder (+/-) *
- ½ teaspoon dried ground mustard powder
- 1/8 teaspoon coriander (+/-)
- pinch to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- 2 – [ 15 oz. cans ] black beans, drained and rinsed
- ¼ cup unsweetened plain plant milk *
Optional Toppings:
- Fresh chopped cilantro
Serving Ideas:
- Steamed rice
- Baked potato
Instructions
Instant Pot Instructions:
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Then add the drained and rinsed black beans, stir to mix.
- Set the Instant Pot to Manual Pressure High for 6 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.
- Once all the pressure is released, carefully remove the lid, stir in the plant milk.Then take an emersion blender, potato masher or fork and blend/mash about ½ of the mixture to thicken, then rest for 5 minutes to allow the flavors to marry.
- Serve over rice topped (or baked potato) with freshly chopped cilantro.
Stove Top Instructions:
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the diced onions and jalapeno peppers, sauté over medium-high heat until the soften, approx. 7 to 9 minutes.Add a splash of water (or broth) if needed to prevent burning.
- Lower the heat to medium, then add the minced garlic and tomato paste, stir constantly for 1 minute. Then add the Spice/Herb mix, stir constantly to allow the spices to release their fragrance, approx. 1 minute. Then add all the remaining Base Ingredients and stir well to incorporate.
- Simmer for 3 minutes, then add the black beans. Simmer for 20 minutes to allow the flavors to develop.
- After 20 minutes, add the plant milk, stir well to combine, then take an emersion blender, potato masher or fork and blend/mash about 1/2 of the mixture to create a stew-like thickness, stir well, simmer for 5 minutes, then serve over rice (or baked potato) topped with freshly chopped cilantro.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5
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I really enjoyed this recipe! I served it “burrito bowl style” with brown rice, cherry tomatoes, avocado, and cilantro. I found that the acidity from the tomatoes and coolness of the avocado were a must! I also added 1/4 tsp each of turmeric and black pepper for extra flavor and health benefits. Excited to try this recipe again and change up the bean type (perhaps a mixture of black and pinto beans or lentils)!
Hi there Jaycey 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
Thank you so much for this recipe! I’ve been vegan for about 5 months, but my husband has recently switched and now we are both not only vegan but also oil, sugar, and flour free. I was looking for a recipe for lunch that he could pack to work and which would use pantry ingredients. This one fit the bill perfectly. Also, it’s delicious. Thank you for all you do!
Hi there Susan 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate your kind words and you taking the time to write.
-Ameera and Robin 🙂
This recipe is spot on! The flavors blend beautifully and I wouldn’t change a thing. Both my husband and I loved it and it will be in our dinner rotation. Thank you!
Hi there Susan,
YAYYY!!! We are thrilled that you gave this recipe a try and both you and your husband enjoyed it! Thank you so much for taking time to leave us a lovely review.
-Ameera and Robin