Black Bean Curry

Here’s a hearty, protein-rich recipe for Black Bean Curry—a creamy, spiced dish that’s vegan, gluten-free, and ready in under 30 minutes . It’s perfect for pairing with rice, flatbreads, or wild greens.

This version is adapted from Veena Azmanov’s Black Bean Curry.

🍛 Black Bean Curry (Vegan & Creamy)

Ingredients:

• 2 tbsp oil
• 4 garlic cloves, minced
• 3 inches fresh ginger, grated
• 1 large onion, chopped
• 2 bay leaves
• 2-inch cinnamon stick
• 2 tbsp curry powder
• ½ tbsp cayenne pepper
• 1 tsp sweet paprika
• 1 cup coconut milk
• 14 oz cooked or canned black beans
• ½ cup chopped cilantro
• Juice of ½ lemon
• Salt & pepper to taste

Instructions

1. Sauté aromatics: Heat oil in a pan. Add garlic, ginger, onion, bay leaves, and cinnamon. Cook until onions are translucent.
2. Bloom spices: Stir in curry powder, cayenne, and paprika with a splash of water. Cook until fragrant.
3. Simmer: Add coconut milk and black beans. Season with salt and pepper. Simmer 10–15 mins until thick and creamy.
4. Finish: Stir in lemon juice and chopped cilantro. Adjust seasoning to taste.

Adaptations

• Fermented Boost: Add aged garlic mash or probiotic coconut cream
• Wild Greens Matrix: Wilt in nettles, chickweed, or lemon balm
• Flavor Evolution: Track spice mellowing and microbial shifts over 3–7 day ferment
• Global Fusion Node: Layer ras el hanout or za’atar for Moroccan-Middle Eastern depth
• Protocol Integration: Plug into your Curry Ferment Timeline Builder at day 7+ for aged complexity