Spinach, Coconut & Black Bean Curry
Tender black beans and spinach are simmered in rich coconut milk and Indian spices in this bowl-licking delicious spicy black bean curry.
Servings: 4
Calories: 487kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 serrano pepper, minced
- 2 (14 ounce) cans black beans, rinsed and drained
- 2 tablespoons lime juice
- 1 (14 ounce) can coconut milk
- ½ cup vegetable broth
- 1 tablespoon garam masala
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cardamom
- Pinch cayenne pepper, or to taste
- Salt and pepper to taste
- 5 ounces fresh spinach, chopped
- ¼ cup fresh cilantro, chopped
- Cooked basmati rice, for (I cooked mine with a pinch of turmeric)
Instructions
- Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
- Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
- Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
- Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.
Notes
Include the seeds from your serrano pepper for (a lot) more heat. For a milder version, leave them out.
Nutrition information does not include rice.
Nutrition
Calories: 487kcal | Carbohydrates: 47.1g | Protein: 15.3g | Fat: 29.7g | Saturated Fat: 22.8g | Sodium: 877mg | Potassium: 1311mg | Fiber: 13.1g | Sugar: 6.8g | Calcium: 120mg | Iron: 7.2mg