These black bean curry bowls are simple to make and they taste very good indeed, especially when served with brown basmati rice. They include some hidden carrots for additional veg oomph. A perfect healthy whole food vegan supper to Jumpstart January.
It may no longer be the International Year of Pulses, but lentils, beans and peas have been one of my staples ever since I can remember. They’re not only nutritious, delicious and filling, but they make a great base for many a meal.
Black Bean Curry Bowls with Tomato and Carrots
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 them into the sauce. I substituted a red chilli for the green one, omitted the chilli powder and used slightly different quantities of the other spices.
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.
Because the sauce is so fine, no-one would know there were carrots in it. So it’s a great curry for anyone whole doesn’t like, or doesn’t think they like, carrots.
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.
Other Recipes for Vegan Curries You Might Like
- Aubergine, mushroom & sweet potato massaman curry via Planet Veggie
- Cauliflower leaf and sweet potato curry via Veggie Desserts
- Cauliflower rice and jerk sweet potatoes via Tin and Thyme
- Chickpea lentil curry via Casa Costello
- Creamy pumpkin curry via Amuse Your Bouche
- Green split pea curry via Tin and Thyme
- Kill-a-cold lentil curry via Tin and Thyme
- Prashad’s vegetable hindi via Gingey Bites
- Spinach chickpea curry via Tin and Thyme
- Thai green curry with cashew nuts via Tin and Thyme
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.
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Thanks for visiting Tin and Thyme. If you make these black bean curry bowls, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Black Bean Tomato Carrot Curry Bowls – The Recipe
Black Bean Tomato Carrot Curry with Brown Basmati Rice
- 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)
- 400 g tin of plum tomatoes
- 2 tbsp rapeseed or sunflower oil
- ½ 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
- 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.
- Blitz the onions, carrots, chilli, garlic, ginger and tomatoes in a blender until a loose paste forms (I use my Froothie power blender).
- Heat the oil in a large pan and fry the cumin seeds for a few seconds, then add the tomato paste.
- Stir, bring to a simmer and cook for twenty minutes.
- Fill the empty tomato tin with water and add this to the paste.
- Bring to a simmer and add the beans and remaining spices. Add salt to taste and cook for a further ten minutes.
- Scatter the coriander leaves over the top just before serving.
- Serve with the rice, your choice of green vegetable and pickles.
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.
Finally, I’m sharing this black bean curry bowl recipe with Everyday Healthy Recipes for #CookBlogShare and with Searching for Spice for #CookOnceEatTwice.
I use my Optimum Blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Affiliate links are marked with an *. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blithe and blogging. Opinions are, as always, my own.