Creamy vegan black bean curry transforms dry black beans, Indian spices, tomatoes, and aromatics with no added oil or coconut milk into a luscious plant-based dinner you can make in the Instant Pot or on the stovetop.
Try my quick canned beans option and never miss out on delicious curry!
Spicy black bean curry makes a satisfying meal with a side of brown rice. Or try a healthy flatbread recipe, like 3-ingredient sweet potato flatbread or potato tortillas. For more veggies, bake a batch of gluten-free baked pakoras.
Table of Contents
Why You'll Love This Recipe
- Black beans are unequivocally healthy - high in antioxidants, loaded with fiber, and a blood sugar regulator.
- Whole and ground spices highlight the flavor of Indian cuisine, with substitutes provided in case you need to improvise.
- Cook dry black beans in the Instant Pot or on the stove. And if you're in a hurry, make this curry recipe with canned beans.
Ingredients, Notes, and Substitutions
- Black beans. Also known as black turtle beans, you can find them everywhere. They are an inexpensive way to get your bean protein.
- Black mustard seeds. Available at larger supermarkets or specialty stores. If you can’t find black mustard seeds, substitute them with yellow mustard seeds.
- Cumin seeds. Toasted cumin seeds not only smell great, but they add fantastic flavor. Use ½ a teaspoon of ground cumin as a substitute.
- Garlic. 6 garlic cloves - grab your trusty garlic press and go to town. If you use the ready-chopped garlic, that’s about 2 tablespoons.
- Ginger. Fresh ginger is preferred, but you buy it minced. Ground ginger can be slightly bitter, so only use ½ a teaspoon if you substitute.
- Jalapeno pepper. Use a fresh jalapeno or another hot chili. To reduce the spice level, remove the seeds. You can also use a pinch of cayenne pepper, red chili powder, or red chili flakes.
- Coriander. Ground coriander powder isn't the same as fresh coriander (cilantro). If you have coriander seeds, take a minute and grind them first.
- Vegetable broth. You can use water to cook the beans, but vegetable broth adds an excellent depth of flavor. Vegetable stock cubes or vegan chicken broth can also be used.
- Lime Juice. Use a fresh lime or ¼ a cup of lime juice. Lime juice delivers a bolder flavor than more traditional curry leaves. Plus, limes are more accessible.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
I've not tried this recipe with other types of beans, like red kidney beans, but you could add whole, cooked kidney beans after blending the black beans for varied texture.
Step-by-Step Instructions
Step 1: Set the Instant Pot to sauté mode. Toast the cumin and mustard seeds for about 1 minute, stirring them constantly. Then add the onions and cook for 2-3 minutes.
Step 2: Add the jalapeno, garlic, ginger, tomato paste, cumin, and coriander. Stir for 30 seconds to mix all the ingredients.
Step 3: Turn the Instant Pot off, add the vegetable broth, and use a wooden spoon to clear the bottom.
Step 4: Add the tomatoes and beans. Close the steam handle and cook on high pressure for 27 minutes.
Step 5: Allow another 20-25 minutes for natural release. Remove the lid and stir the curry.
Step 6: Add lime juice and puree the curry to the desired consistency.
Stovetop Instructions
Set a large pot to medium heat and, starting with toasting the seeds, follow the instructions. When you add the dried beans, bring the pot to boiling. Lower the heat so the ingredients are simmering. Cover the pot and simmer the beans until they are tender. For unsoaked black beans, plan for about 2 hours to cook the beans.
Instructions for Cooked Beans
Use three 15-ounce cans of black beans (4 ½ cups) to replace the dry beans. Rinse and drain the beans before adding them. Reduce the broth to 1 cup to reheat, soften the beans, and build the flavor. Simmer them for 15 minutes.
Pro Tips
Turning the Instant Pot off and deglazing with vegetable broth helps avoid the 'burning food' notice that happens when food is stuck to the bottom.
To puree or not to puree?
It's entirely your call whether to puree a little, a lot, or none at all.
Use a stick (immersion) blender to puree the beans right in the pot for creamy black bean curry. Be careful to keep the blades away from the sides and bottom of the pot to prevent damage.
Alternatively, transfer all or part of the curry to a blender or food processor. Or go old school and use a potato masher.
Serving Suggestions
Serve the curry piping hot over rice (my personal preference is brown basmati rice. Garnish curry with lime wedges, chopped cilantro, or finely diced red onions.
Frequently Asked Questions
Store leftover curry in an airtight container for 5 days or freeze it for months. Store leftover rice separately or cook enough for now and make it fresh next time.
You don’t need to soak black beans before cooking them; however, soaking will reduce cooking time by half. If you cook beans on the stovetop or in the pressure cooker, you can save cooking time using soaked beans. Soak them overnight or cover them with boiling water and soak them for 4 hours.
You don’t need coconut milk, but if you want to add a cup of light coconut milk or a spoonful of coconut cream, add it after the beans have cooked. You can replace some of the added beans with coconut milk using canned beans.
This delicious black bean curry needs no flavor adjustments; however, if you make tweaks or leave out ground coriander or turmeric, you can add some curry powder or garam masala powder. I added fresh cilantro as a garnish, but you can also add it directly to the curry to distribute the flavor.
More Vegan Curry Recipes
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Creamy Vegan Black Bean Curry (Instant Pot or Stovetop)
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Ingredients
- 1 tablespoon black mustard seeds
- 1 tablespoon cumin seeds
- 1 medium onion - chopped
- 1 medium jalapeno chili - chopped
- 6 cloves garlic - minced or pressed
- 1 tablespoon ginger - chopped
- 1 can tomatoes - 15 ounces
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 4 cups vegetable broth - or water
- 2 cups dry black beans - rinsed and sorted
- 1 medium lime - juiced
Instructions
- Set the Instant Pot to Sauté. Add the mustard seeds and cumin seeds. Toast the seeds for 1 minute, stirring constantly.
- Stir in the onions and keep moving for about 3 minutes until they soften. Then add the garlic, ginger, and jalapenos. Stir to combine the ingredients.
- Mix in the tomato paste, turmeric, and coriander. Turn off the Instant Pot.
- While the Instant Pot is off, add 4 cups of vegetable broth. Use a wooden spoon to clear the bottom of the pot carefully.
- Add the tomatoes and black beans. If you use whole or cherry tomatoes, add them first and use a spoon to break them apart. Stir the Instant Pot once more to ensure nothing is stuck to the bottom.
- Place the lid on the Instant Pot and set the steam handle to sealing. Set the Instant Pot to High Pressure for 27 minutes. Turn off the warming function.
- Once the Instant Pot beeps, allow the steam to release naturally. This will take 20-25 minutes).
- Remove the lid when the silver pressure button on the Instant Pot lid has fully depressed. Add the juice of ½ a lime. Use an immersion blender to puree the curry or transfer some or all of it to a blender or food processor.
- Taste the curry and add more lime juice, salt, and/or black pepper if desired. If the curry is too thick, add a little vegetable broth.
- How to make curry on the stove
- Set a large pot to medium heat and, starting with toasting the seeds, follow the instructions. When you add the dried beans, bring the pot to boiling. Reduce the heat so the ingredients are simmering. Cover the pot and simmer the beans until they are tender. For unsoaked black beans, plan for about 2 hours to cook the beans.
- How to use canned beans
- Use three 15-ounce cans (4 ½ cups) of black beans to replace the dry beans. Rinse and drain the black beans before adding them. Use 1 cup of broth to reheat the canned beans and let the flavor build. Simmer them for 15 minutes.
Video
Notes
- Store leftover curry in an airtight container for 5 days or freeze it for months. Store leftover rice separately or cook enough for now and make it fresh next time.
- When you reheat, you may want to add a bit of broth or water as the curry thickens as it cools. You can also reheat it in the microwave.
- You don’t need coconut milk, but if you want to add a cup of light coconut milk or a spoonful of coconut cream, add it after the beans have cooked. You can replace some of the added beans with coconut milk using canned beans.
- You don’t need to soak black beans before cooking them; however, soaking will reduce cooking time by half. If you cook beans on the stovetop or in the pressure cooker, you can save cooking time using soaked beans. Soak them overnight or cover them with boiling water and soak them for 4 hours.
Nutrition
Nutritional information is an estimation only.
Debra
Hi. So if we use canned black beans, we should use 3 - 15 ounce can no matter the serving sizes 6, 12, or 18? Thanks
Denise
Hi, 3 cans of black beans balance the tomatoes and spices. If you want fewer servings, you may want to adjust the spices. Please let me know if you have further questions. I'm here to help 🙂