Spicy Black Bean Curry
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Spicy Black Bean Curry

Spicy Black Bean Curry

with Rice and Garlic Naan

The perfect mid-week pick-me-up! This spinach and bean curry is loaded with creamy coconut milk, warming spices and fresh chilis, all on a bed of fluffy basmati. And just for good measure, we've thrown in a garlic naan to help make sure none of that delicious sauce goes to waste!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL

Black Beans

400 mL

Coconut Milk

2 tbsp

Tomato Sauce Base

2 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Blend

1 unit

Chili Pepper

113 g

Yellow Onion

3 unit

Garlic, cloves

¾ cup

Basmati Rice

2 unit


(Contains Milk, Gluten)

7 g


56 g

Baby Spinach

Not included in your delivery

3 tbsp


1.25 tsp


0.06 tsp


1 tsp



Nutrition Values

Calories1350 kcal
Fat64 g
Saturated Fat38 g
Carbohydrate168 g
Sugar16 g
Dietary Fiber15 g
Protein31 g
Cholesterol0 mg
Sodium2420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!) Drain and rinse black beans.

Cook rice

Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Start curry

While rice cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then onions. Season with 1 tsp salt (dbl for 4 ppl). Cook, stirring often, until onions soften, 4-5 min. Add Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add tomato sauce base, curry paste and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until sauce thickens, 2-3 min.

Finish curry

Add coconut milk, black beans and 1 tsp sugar (dbl for 4 ppl) to the pan. Season with salt and pepper, then stir to combine. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until curry thickens slightly, 6-8 min.

Make garlic naan

While curry cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange naan on an unlined baking sheet. Spread garlic oil over naan, then season with salt. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on the naan, so they don't burn!)

Finish and serve

Add spinach to curry. Stir until wilted. Fluff rice with a fork. Halve or quarter naan. Divide rice and curry between plates. Sprinkle with cilantro. Serve garlic naan on the side for dipping.