Vegan Rice Bowl with Black Bean Curry
Course: MainDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
1
hourThis recipe is entirely plant-based, perfect for weeknight dinners or slow weekend cooking. Follow along with soft cooking sounds and cozy kitchen visuals.
Ingredients
- For the black beans curry:
1 shallot, peeled and chopped
3 garlic cloves, peeled and chopped
255g tomatoes, chopped
50g celery stick, chopped
2 tsp garam masala
1 tsp cayenne chili
120g black beans
500ml water
10g coconut cream
Rapeseed oil
Ground rock salt, to taste
Ground black pepper, to taste
- For the brown rice
120g brown rice
300ml water
Fresh coriander, finely chopped (for garnish)
Directions
- Cook the aromatics: Heat a pan over medium heat with a little rapeseed oil. Sauté the chopped shallot and garlic until soft and fragrant.
- Add spices & veg: Stir in the garam masala and cayenne pepper. Cook for 1–2 minutes. Then add the chopped tomatoes and celery. Mix well.
- Simmer the curry: Add the black beans and stir. Pour in 500ml water and bring to a boil. Once boiling, reduce the heat, cover with a lid, and let it simmer gently for about 1 hour.
- Cook the rice: While the curry simmers, combine the brown rice and water in a pot. Bring to a boil, then lower the heat and simmer for about 20 minutes or until tender.
- Finish the curry: Stir in the coconut cream until fully melted. Season with rock salt and black pepper to taste.
- Serve: Spoon the brown rice into a bowl, ladle over the black bean curry, and garnish with finely chopped coriander.
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