Black Bean Curry (vegan) 

I just love the darkness of this dish against rice with a splash or green coriander to garnish it’s pretty impressive and awesomely delicious.

As with most beans, Black beans are high in protein (serve with rice to get the complete set of aminos) and fibre. Having a slow absorption rate can have you feeling fuller for longer.

They also are good source of flavonoids, great as an antioxidant and shown to reduce certain types of cancer. Black beans detoxify sulphites and can even reduce erectile dysfunction!

Heres how to make Black Bean Curry – Serves 3-4 

Soak 300gms of black beans with 1 6” strip of Sweet ‘Kombu’ seaweed (optional) for 48 hours, changing the water twice daily.

After 48 hours, rinse the beans and seaweed, cover with fresh water and boil for 90 minutes, or until the beans are soft


To save time, use 1 – 500gm can of pre-prepared black beans

Fry 1 finely chopped Medium Onion with
1” finely chopped cube of Fresh ginger,
2 finely chopped medium Cloves of garlic,
1 teaspoon of Yellow Mustard seeds and
1 teaspoon of Cumin seeds in
a splash of Olive oil OR Coconut oil until the seeds start to ‘pop’;

Add to the bean/seaweed mixture together with
1 teaspoon of ground Cumin,
1/2 teaspoon of ground Coriander,
1/2 teaspoon of Himalayan Rock salt,
1/4-1/2 teaspoon of Cayenne pepper (to taste)

Stir together and serve with a garnish of freshly chopped coriander, rice, roti or chapattis



You could do this with absolutely any beans, lentils or chickpeas.

Serve with basmati rice and or wholemeal chapatis.


To save time, make the onion space mixture in advance or in bulk. The flavours will infuse. Store in a glass jar for up to a week.

If you make this recipe, please leave a comment below and share what you thought to the finished product. We’d love to know what you think! 🙂