HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Black Bean Curry
Veggie Black Bean Curry

Veggie Black Bean Curry

with Lime-Coconut Quinoa

Read more

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
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
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*


0.38 tsp


0.13 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat48 g
Saturated Fat37 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber18 g
Protein17 g
Cholesterol15 mg
Sodium960 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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


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