Creamy Vegan Black Bean Curry (Instant Pot or Stovetop)

5 from 1 vote

Creamy Vegan Black Bean Curry (Instant Pot or Stovetop)

Cream vegan black bean curry transforms dry black beans (or canned beans), into a luscious Indian curry using the Instant Pot or stovetop.

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 287kcal

Author: Denise Perrault

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

US Customary - Metric

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