One-Pot Black Bean Coconut Stew
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
1
hour10
minutesI prepare a comforting vegan black bean curry—flavored with garam masala, coconut cream, and cavolo nero. It’s a one-pot dish perfect for cozy nights.
Ingredients
100g black beans
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 red bell pepper, deseeded and chopped
150g tomatoes, chopped
50g cavolo nero (or kale), chopped
2 tsp garam masala
1 tsp cayenne chilli powder
500ml water
25g coconut cream
Ground rock salt
Ground black pepper
Rapeseed oil
Fresh coriander, finely chopped (for garnish)
Directions
- Heat some rapeseed oil in a sauté pan over medium heat. Add the chopped red onion and garlic. Sauté until fragrant.
- Stir in the garam masala and cayenne pepper. Add the chopped tomatoes and cook until soft.
- Add the black beans and water. Bring to a boil, then lower the heat, cover with a lid, and simmer for about 1 hour until the beans are soft.
- Once the beans are cooked, stir in the coconut cream until fully dissolved.
- Add the chopped red bell pepper, stir, cover, and cook for about 10 minutes until the pepper softens.
- Stir in the cavolo nero. Cook until wilted. Season with salt and pepper to taste.
- Garnish with chopped coriander. Serve warm with rice, bread, pasta, or salad—however you like.
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