why make this recipe
Caribbean black bean curry is a delicious and comforting dish that brings the vibrant flavors of the Caribbean right to your table. This recipe is not only easy to prepare but is also packed with nutrients and plant-based protein, making it an excellent choice for both vegetarians and meat-eaters alike. The blend of spices and ingredients creates a rich and hearty meal that’s perfect for any occasion.
how to make Caribbean black bean curry
Ingredients:
- 2 tbsp coconut oil
- 1 small onion, finely chopped
- 20g ginger, grated
- 2 cloves garlic, grated
- 1 tsp dried or fresh thyme leaves
- 1 bay leaf
- 1 small cinnamon stick
- 1 tsp coriander seeds
- ¼ tsp ground allspice or 3 allspice berries
- 1 (optional) scotch bonnet chilli
- 1 tbsp soy sauce
- 1 tbsp maple syrup, honey, or brown sugar
- 400g tin black beans, drained and rinsed
- 400g tin chopped tomatoes
- 160g roasted red peppers from a jar, roughly chopped
- 1 lime, juiced
- 15g coriander leaves, chopped
Directions:
- Melt the coconut oil in a frying pan over low-medium heat.
- Gently fry the onion, ginger, and garlic for 2-3 minutes or until softened.
- Add the thyme, bay leaf, spices (including the chilli if using), soy sauce, and maple syrup, honey, or sugar. Cook for a further minute.
- Add the beans, tomatoes, and peppers. Simmer for 10 minutes until slightly reduced and sticky.
- Season to taste and serve with a good squeeze of lime juice and the chopped coriander leaves.
how to serve Caribbean black bean curry
Caribbean black bean curry pairs wonderfully with fluffy rice or warm naan bread. You can also serve it with a side of fresh salad or steamed vegetables to complete the meal. Feel free to add extra lime on the side for an extra zesty kick.
how to store Caribbean black bean curry
To store any leftovers, let the curry cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, freeze the curry in suitable containers or bags; it will keep well for about three months. Thaw and reheat before serving.
tips to make Caribbean black bean curry
- If you like more heat, keep the seeds from the scotch bonnet chili or add more chili peppers.
- For added texture,try mashing some of the black beans before adding them to the curry.
- Feel free to add more vegetables, like bell peppers or spinach, into the mix for added nutrition.
variation (if any)
You can easily customize Caribbean black bean curry by adding other beans, such as kidney beans or chickpeas. For a creamier curry, consider stirring in a splash of coconut milk. If you’re not a fan of spicy food, leave out the scotch bonnet chili or use a milder pepper instead.
FAQs
1. Can I use dried black beans instead of canned?
Yes, you can use dried black beans! Just soak them overnight and cook them thoroughly before adding them to the curry.
2. What can I substitute for coconut oil?
If you don’t have coconut oil, you can use vegetable oil or olive oil as a substitute.
3. Is this recipe suitable for vegans?
Yes, this Caribbean black bean curry is completely plant-based and suitable for vegans.
