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Black Bean Tomato Carrot Curry Bowls with Brown Basmati Rice

Black Bean Tomato Carrot Curry

It may no longer be the International Year of Pulses, but lentils, beans and peas have been a staple for me ever since I can remember. They are not only nutritious, delicious and filling, but they make a great base for many a meal. These black bean tomato carrot curry bowls are simple to make and they taste very good indeed, especially when served with brown basmati rice. A perfect healthy whole food supper for Veganuary and to Jumpstart January.

Black Bean Tomato Carrot Curry Bowls

The recipe is adapted from Meera Sodha’s new vegetarian cookbook, Fresh India which I featured in my Christmas gift guide. It’s fast become one of my favourite books. Meera’s curry, which she names Rajma contains kidney beans and no carrots. I had no kidney beans to hand, but I did have some cooked black beans in the freezer; I thought they might look rather dramatic against the red of the tomato sauce. My veg rack was sporting a few not-quite-but-nearly wrinkled carrots, so I thought I’d better use them up quick and incorporate into the sauce. I substituted a red chilli rather than a green one, omitted the chilli powder and used slightly different quantities of the other spices.

Black Bean Tomato Carrot Curry Bowls

Hidden Veg

The sauce for the black bean tomato carrot curry is whizzed up in a blender. I used my Optimum G2.3 platinum series induction blender, This made short work of grinding the onions, carrots, ginger and other firm ingredients into a loose paste. It was then a simple process of frying some spices, adding the sauce and finally the beans and a few more spices.

Brown Basmati Rice

I served the curry with the last of the Christmas Brussels sprouts and brown basmati rice. This is probably my favourite rice: it’s fragrant, slightly nutty and keeps the selenium, manganese, niacin, calcium, magnesium, fibre and more that is largely lost in white rice. I like a bit of chilli heat, but you can always use a mild or small chilli instead if you don’t want it too hot. We ate half of the curry one day and the remainder the next. Like all curries, it was even better on day two.

Black Bean Tomato Carrot Curry Bowls – The Recipe

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Black Bean Tomato Carrot Curry with Brown Basmati Rice
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A simple, yet delicious curry with hidden carrots for fussy eaters.
Course: Main Course
Cuisine: Indian
Keywords: black beans, bowl food, carrots, curry, vegan
Servings: 4
Calories: 445 kcal
Author: Choclette
Ingredients
  • 200 g brown basmati rice
  • 1 large onion or 2 small ones - peeled and roughly chopped
  • 4 medium carrots - topped , tailed and scrubbed
  • 1 red chilli - deseeded
  • 3 cloves garlic - peeled
  • thumb sized piece of ginger (I use organic ginger and keep the skin on)
  • 1 400 g tin of plum tomatoes
  • 2 tbsp rapeseed or sunflower oil
  • 1/2 tsp cumin seeds
  • 400 g cooked black beans or 1 tin - drained and rinsed
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • ¾ tsp ground coriander
  • 1 tsp salt (or to taste)
  • a few sprigs of coriander leaves (optional) - washed and chopped
Instructions
  1. Wash the rice well, place in a pan with 425ml water. Place a lid on the pan. Bring to the boil, then turn the heat right down and allow the rice to steam for 30 minutes. Turn the heat off and leave the pan covered for a further ten minutes or until ready to serve.
  2. Blitz the onions, carrots, chilli, garlic, ginger and tomatoes in a blender until a loose paste forms (I use my Froothie Optimum G2.3).
  3. Heat the oil in a large pan and fry the cumin seeds for a few seconds, then add the tomato paste.
  4. Stir, bring to a simmer and cook for twenty minutes.
  5. Fill the empty tomato tin with water and add this to the paste.
  6. Bring to a simmer and add the beans and remaining spices. Add salt to taste and cook for a further ten minutes.
  7. Scatter the coriander leaves over the top just before serving.
  8. Serve with the rice, your choice of green vegetable and pickles.
Recipe Notes

Soak the rice in warm water for at least an hour before needed to speed up the cooking time. Wash well and cook as above.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Adapted from Fresh India by Meera Sodha

Nutrition Facts
Black Bean Tomato Carrot Curry with Brown Basmati Rice
Amount Per Serving
Calories 445 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 0.9g6%
Sodium 629mg27%
Potassium 692mg20%
Carbohydrates 77.5g26%
Fiber 12.7g53%
Sugar 4.7g5%
Protein 14.8g30%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Other recipes for vegan curries you might like

For even more curry inspiration, head over to my Cure All Curries board on Pinterest. There you’ll find plenty of both vegan and vegetarian curries from all over the world.

Linkies

I’m sending my black bean tomato carrot curry to Jac at Tinned Tomatoes for Meat Free Mondays.

It also goes to Elizabeth’s Kitchen Diary for the No Food Waste Challenge – those carrots really wouldn’t have lasted any longer nor would the Brussels sprouts.

Froothie Power Blenders

As a Froothie Ambassador, I can offer Tin and Thyme readers free P&P on any Froothie blender – add 2483 free ambassador delivery to the comment box when ordering to get free postage and packing. Delivery will be credited back onto your card. The Optimum G2.3 is currently on offer at £399.

For more recipes using Froothie blenders take a look at my Full on Froothie page.

Linkies

I’m sharing this black bean tomato carrot curry bowl recipe with Everyday Healthy Recipes for #CookBlogShare and with Searching for Spice for #CookOnceEatTwice.

Like this recipe for Black Bean Tomato Carrot Curry Bowls? Pin it for later.

Black Bean Tomato Carrot Curry Bowls - nutritious, delicious and filling. This meal in a bowl is suitable for pretty much anyone as they're vegan, vegetarian, nut-free and gluten-free. #TinandThyme #curry #VeganRecipe #veganuary #vegetarian #vegan #BowlFood #Healthy

I use my Optimum Blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

32 Comments

  1. Becca @ Amuse Your Bouche

    10th January 2017 at 4:34 pm

    Yum! I can never follow a recipe to the letter, even one from a really great cookbook, so I like the sound of your substitutions!

    Reply
    • Choclette

      10th January 2017 at 5:06 pm

      Yes, I’m hopeless at following recipes, but they are great for inspiration and guidelines 🙂

      Reply
  2. joe ledesma

    10th January 2017 at 4:44 pm

    thanks for sharing your wonderful recipes. I have been a vegetarian for 5 years now and I can’t tell you enough how your blog has perked up my cooking! I look forward to your postings and trying your recipes. Thanks again and best wishes for the new year.

    Reply
    • Choclette

      10th January 2017 at 4:52 pm

      Hello Joe. Thank you so much for commenting and letting me know. That’s possibly the nicest thing that’s happened to me this year 🙂 Happy New Year to you too.

      Reply
  3. Angie@Angie's Recipes

    10th January 2017 at 4:52 pm

    I love that black bean tomato curry sauce! It’s not only healthy, also very delicious, Choclette.

    Reply
    • Choclette

      10th January 2017 at 5:32 pm

      Thanks Angie, it was definitely delicious, although it’s the sort of food we eat all of the time 🙂

      Reply
  4. Cathy @ Planet Veggie

    10th January 2017 at 5:10 pm

    We have the same ‘loosely based on a recipe’ technique – use what we’ve got in the cupboard and add/omit to our own personal taste 🙂

    Reply
    • Choclette

      10th January 2017 at 5:34 pm

      Well that’s what good cooking’s all about really 🙂

      Reply
  5. Chris @thinlyspread

    10th January 2017 at 5:27 pm

    Black beans are my absolute favourite, I bung them in everything! This looks like perfect January food and I am totally craving sprouts again now!

    Reply
    • Choclette

      10th January 2017 at 5:35 pm

      Black beans are so good. I’ve only come across them in the last few years. My mother always used to use large black beans which I wasn’t very keen on, so I was suspicious of these turtle beans – until I tried them!

      Reply
  6. Heidi Roberts

    10th January 2017 at 6:52 pm

    There is something about brown rice – plain or basmati that just screams healthy and goodness! this looks like it would be really satisfying.

    Reply
    • Choclette

      11th January 2017 at 8:35 am

      Personally, I find it much tastier than white rice too 🙂

      Reply
  7. Kate @ Veggie Desserts

    11th January 2017 at 12:31 pm

    This curry sounds delicious. I love that you can whip up the sauce in the blender. 🙂

    Reply
    • Choclette

      11th January 2017 at 2:45 pm

      I would be so lost without a good blender. I use it most days.

      Reply
  8. Helen Costello

    12th January 2017 at 2:08 pm

    Oh I could really do with that warm and hearty dish right now. Definitely loving the idea of adding black beans to a curry. Thank you so much for the mention x

    Reply
    • Choclette

      13th January 2017 at 7:25 pm

      Thanks Helen. I’m not sure what makes black beans so good, but they really are rather fab 🙂

      Reply
  9. Michelle @ Greedy Gourmet

    13th January 2017 at 3:48 pm

    This is such a lovely vegetarian recipe, Choclette. I simply love the smell of Basmati rice. And the black beans there is a perfect match.

    Reply
    • Choclette

      13th January 2017 at 7:27 pm

      Oh yes, so right. The scent of basmati rice cooking is wonderful. Thank you.

      Reply
  10. Mel | A Virtual Vegan

    13th January 2017 at 8:16 pm

    My kind of dinner! I love beans and I love curry. I also love sprouts with my curry! It could have been made for me :O)

    Reply
    • Choclette

      14th January 2017 at 11:24 am

      I must have had you in mind Mel 🙂

      Reply
  11. Mina Joshi

    15th January 2017 at 12:04 pm

    I have made the Rajma curry from Meera’s recipe and substituting Rajma for black beans sounds perfect. I have only just started using black beans and find them so easy to cook.

    Reply
    • Choclette

      15th January 2017 at 3:26 pm

      I’d be interested to hear what you think of Meera’s book Mina? Black beans are just fabulous.

      Reply
  12. Kat (The Baking Explorer)

    15th January 2017 at 12:09 pm

    This curry sounds perfect for a weeknight meal!

    Reply
    • Choclette

      15th January 2017 at 3:27 pm

      It really is Kat and it’s also really easy to bulk up if needing to feed a crowd.

      Reply
  13. Rebecca @ Strength and Sunshine

    16th January 2017 at 11:43 am

    This looks like a perfect meal! I think I may have found me new favorite curry combo!

    Reply
    • Choclette

      16th January 2017 at 5:25 pm

      Haha, yes, it’s mine for the moment, but I’m rather fickle when it comes to food. I suspect something else will quickly win my affection 😉

      Reply
  14. Jacqueline Meldrum

    23rd January 2017 at 10:28 pm

    You rock at these bowls Choclette!

    Thanks for entering them into Meat Free Mondays, I featured your recipe and the roundup is now live, if you would like to see what else was featured this week or just how bonnie your dish looks. Right, now time to do a bit of promotion for this post for you!

    Reply
    • Choclette

      24th January 2017 at 5:38 pm

      Thanks Jac. I’ll head on over later to see what other feasts you have for us 🙂

      Reply
  15. ema

    26th January 2017 at 4:55 pm

    Love this and such a tasty combination with the black beans and carrots, and i’m a big fan of brown rice too.

    Reply
    • Choclette

      31st January 2017 at 9:30 am

      Thank you. Brown rice has such a lovely nutty flavour, I’m not quite sure why it is generally despised.

      Reply
  16. Elizabeth

    1st February 2017 at 6:57 am

    What a gorgeous way to serve the last of the festive sprouts! I love all the spices in this recipe – it sounds like a super inspiring book you’ve adapted it from. Thank you for sharing with the No Waste Food Challenge, it’s always great to have you on board! 🙂

    Reply
    • Choclette

      1st February 2017 at 1:09 pm

      Aw, thanks Elizabeth. It’s a fab book. I just need time to take a proper look at it. We’re big fans of spicy food here. It was curry for us again last night 🙂

      Reply

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