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Veggie Black Bean Curry

Veggie Black Bean Curry

with Lime-Coconut Quinoa

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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!

Tags:VeggieQuick
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Black Beans

1 tbsp

Indian Spice Blend

2 tbsp

Mild Curry Paste

½ cup

White Quinoa

400 mL

Coconut Milk

7 g

Cilantro

1 unit

Lime

170 g

Sweet Potato

170 g

Coleslaw Cabbage Mix

50 g

Shallot

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.38 tsp

Salt*

0.13 tbsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Medium Bowl
Measuring Cups
Measuring Spoons
Strainer
Zester
Peeler
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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