Name: Vegan Black Bean Curry: 5 Comforting Secrets Revealed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 2 tablespoons Oil (For sautéing onions; substitute with vegetable broth for oil-free cooking.); 1 medium Onion (Provides depth and sweetness; can be replaced with onion powder.); 1 teaspoon Garlic Powder (Adds aromatic flavor; use fresh garlic for more intensity.); 1 teaspoon Ground Coriander (Contributes a citrusy, nutty flavor; can swap with ground cumin.); 1 teaspoon Chili Powder (For heat and flavor; adjust according to spice preference.); 1/2 teaspoon Cinnamon (Offers warmth and sweetness; can be omitted.); 1 teaspoon Cumin (A key spice for earthiness; can substitute with coriander.); 2 tablespoons Curry Powder (Adds the primary curry flavor; can replace with homemade spice blends.); 1 cup Marinara or Tomato Sauce (Forms the base for the curry; diced tomatoes can be an alternative.); 1 teaspoon Kosher Salt (Enhances all flavors; adjust to taste.); 2 cans Black Beans (Main protein source; other beans can be used.); 1 can Coconut Milk (full fat) (Adds creaminess; low-fat alternatives can be used.); 2 tablespoons Green Onions (For garnish; can be substituted with chives.); 2 tablespoons Fresh Parsley (Enhances freshness; cilantro can be a substitute.)

Description

Enjoy a quick and flavorful Vegan Black Bean Curry, perfectly spiced and ready in just 20 minutes.

Ingredients

Scale

2 tablespoons Oil (For sautéing onions; substitute with vegetable broth for oil-free cooking.)
1 medium Onion (Provides depth and sweetness; can be replaced with onion powder.)
1 teaspoon Garlic Powder (Adds aromatic flavor; use fresh garlic for more intensity.)
1 teaspoon Ground Coriander (Contributes a citrusy, nutty flavor; can swap with ground cumin.)
1 teaspoon Chili Powder (For heat and flavor; adjust according to spice preference.)
1/2 teaspoon Cinnamon (Offers warmth and sweetness; can be omitted.)
1 teaspoon Cumin (A key spice for earthiness; can substitute with coriander.)
2 tablespoons Curry Powder (Adds the primary curry flavor; can replace with homemade spice blends.)
1 cup Marinara or Tomato Sauce (Forms the base for the curry; diced tomatoes can be an alternative.)
1 teaspoon Kosher Salt (Enhances all flavors; adjust to taste.)
2 cans Black Beans (Main protein source; other beans can be used.)
1 can Coconut Milk (full fat) (Adds creaminess; low-fat alternatives can be used.)
2 tablespoons Green Onions (For garnish; can be substituted with chives.)
2 tablespoons Fresh Parsley (Enhances freshness; cilantro can be a substitute.)

Instructions

Heat the oil in a large pan over medium heat. Sauté the chopped onion for 5-7 minutes until translucent and aromatic.
Add the garlic powder, ground coriander, chili powder, cinnamon, cumin, and curry powder. Stir continuously for 2-3 minutes.
Pour in the marinara or tomato sauce along with drained black beans and coconut milk. Stir well and bring to a gentle simmer for about 10 minutes.
Stir occasionally. Garnish with green onions and parsley just before serving.
Serve hot, ideally over a bed of rice for a complete meal.

Notes

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 15 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: Vegan Black Bean Curry, Quick Curry, Plant-Based Recipe