Black Bean Curry

Nutritional Information

Calories: 326
Protein: 24g
Carbohydrates: 49g
Fat: 5g

If you hadn’t guessed by now, I love a curry.

Not only are they super versatile, but they can be low calorie still and taste amazing, thanks to the range of spices used.

They’re also an easy way to make vegetables taste UH-mazing.

This recipe is a bit more involved as it requires whole spices, but it is well worth the extra effort, and it’s still super simple to make.

The other plus about a recipe like this is that the more effort you put in and the more time you take over it (especially to caramelise the onions) the better it tastes.

Eat this on its own, serve it with rice, or just with bread to dip. The possibilities are endless!

  • 1 can of black beans
  • 1 can of chopped tomatoes
  • 1tsp cumin seeds
  • 1tsp mustard seeds (optional)
  • 1 cardamom pod
  • 4 cloves
  • 1/2 onion
  • as much garlic as your heart desires
  • ginger
  • 1tsp ground coriander
  • 1tsp chilli powder (less if you don’t want it as spicy)
  • 1/2 tsp turmeric
  • 1/4 tsp garam massala
  • Fresh, chopped coriander to finish
  1. Fry off the cumin seeds, mustard seeds, cardamom pod and cloves for a minute or so in a tbsp of oil or light butter
  2. Add the onion and cook until caramelised
  3. Cook the garlic and ginger for a couple of minutes
  4. Add the can of chopped tomatoes and can of black beans (wash and rinse these first), followed by the ground coriander, chilli powder and turmeric
  5. Cook this for a couple of minutes, then add salt and leave to simmer for 10 minutes or so, adding water if it starts to get too thick or dry
  6. I like to cook it until it’s a bit too thick, then add some soya milk or some yoghurt to make it a bit creamier and add a bit more protein
  7. Add the garam massala and simmer for another couple of minutes
  8. Serve, and sprinkle the chopped coriander on top