DO NOT underestimate the power of beans! This CURRIED
BLACK BEAN STEW is seriously a must-try! It’s deceptively simple but has the most comforting flavours, so please do yourself a favour and save to try later!
Big credits to my boyfriend who accidentally created this recipe whilst meal-prepping beans for his burritos. I just happened to have tasted it and fell in love.
Thus, we decided to make another batch to serve with rice & greens for dinner! It’s sooo good we gobbled up most of it in one meal.
Here is the recipe:
CURRIED BLACK BEAN STEW
October 5, 2020
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Notes
*Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for months
Ingredients
- ✅ 2 cans black beans, drained & rinsed
- ✅ 1 x large onion, sliced
- ✅ 3 x garlic cloves, minced (or 3 tsp garlic paste)
- ✅ 1 x jalapeño, sliced
- ✅ 350ml mushroom stock (or vegetable stock)
- ✅ 2 teaspoons curry powder
- ✅ 1 tsp salt (or to taste)
- ✅ Squeeze of lemon
- ✅ 1 tablespoon corn starch + dissolved in 1 tablespoon water
- ✅Oil for cooking
Instructions
- 1. Add 1 tablespoon oil to medium pot on medium-high heat. Sautée the onions for 3-5 mins until slight tender and a little charred. Add in the garlic & jalapeño and sautée for another 2 minutes
- 2. Add in the black beans, mushroom stock, curry powder and salt. Bring the mix to a boil and then reduce to a simmer. Pop a lid on and allow it to cook on low for 10-12 mins, stirring occasionally
- 3. Make the corn starch slurry by mixing the corn starch with water in a cup. Pour this into the black bean mix and cook for another 5 mins. The sauce will get thicker as you stir.
- 4. Finish with a little squeeze of lemon
- Serving suggestion: on a bed of rice