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Spicy Black Bean Curry

Spicy Black Bean Curry

with Rice and Garlic Naan

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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!

Tags:VeggieSpicy
Allergens:Milk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Red Chili Pepper

113 g

Yellow Onion

3 unit

Garlic, cloves

¾ cup

Basmati Rice

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

7 g

Cilantro

56 g

Baby Spinach

Not included in your delivery

3 tbsp

Oil*

1.25 tsp

Salt*

0.06 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1350 kcal
Fat64 g
Saturated Fat38 g
Carbohydrate168 g
Sugar16 g
Dietary Fiber15 g
Protein31 g
Cholesterol0 mg
Sodium2420 mg
Utensils
Utensilsarrow down iconarrow down icon
Colander
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!)

6

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.