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Veggie Black Bean Curry
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Veggie Black Bean Curry

Veggie Black Bean Curry

with Lime-Coconut Quinoa

This delightful black bean curry lightly sweetened with veggies on a bed of coconut quinoa will hit all the right spots for those with a hankering for a South Asian-inspired veggie dish!


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

Preparation Time25 minutes


serving amount

370 mL

Black Beans

1 tbsp

Indian Spice Blend

2 tbsp

Mild Curry Paste

½ cup

White Quinoa

400 mL

Coconut Milk

7 g


1 unit


170 g

Sweet Potato

170 g

Coleslaw Cabbage Mix

50 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tbsp



Nutrition Values

Calories850 kcal
Fat48 g
Saturated Fat37 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber18 g
Protein17 g
Cholesterol15 mg
Sodium960 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
Medium Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook quinoa

Before starting, wash and dry all produce. Add coconut milk to a medium pot. Warm over medium heat, whisking often, until there are no lumps. Transfer half to a medium bowl and set aside. Add 1/4 cup water, 1/8 tsp salt (dbl both for 4 ppl) and quinoa to the medium pot with coconut milk. Bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and cook until quinoa is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.


While quinoa cooks, peel, then cut sweet potato into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Zest lime, then cut half into wedges (whole lime for 4 ppl). Roughly chop cilantro. Drain and rinse black beans in a strainer.

Start curry

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan to melt. When melted, add shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Season with salt and pepper. Add mild curry paste and sprinkle Indian Spice Mix over top. Cook, stirring often, until paste is fragrant and slightly thickens, 30 sec.

Finish curry

Add black beans, sweet potatoes, reserved coconut milk and 3/4 cup water (dbl for 4 ppl) to the pan with onions. Season with salt and pepper. Bring to a simmer over high heat, then stir to combine. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until sweet potatoes are fork-tender, 10-12 min. Add coleslaw cabbage mix. Cook, stirring often, until coleslaw cabbage mix is tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Finish quinoa

While curry cooks, add lime zest to the pot with quinoa. Fluff with a fork, then season with salt, to taste.

Finish and serve

Divide quinoa between plates. Spoon curry over top. Sprinkle with cilantro. Squeeze a lime wedge over top, if desired.

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