When it came to finding out a black bean curry recipe that works out for both mine and my husband’s needs became important, I was thrilled we had developed not one but two black bean curry recipes that are pleasing like no other.

Black bean curry is a winter staple and meal planing curry in my home. One of the big reasons for that is it is super easy to make, flavorful, I can make multiple meals ideas with just one curry, it tastes so good in rice and curry meals. At the same time, it is going to be perfect in a sub or as a sandwich dressing. What not to like about that? Health and Nutrional benefits are another reason to make black beans into meals as much as possible. This impressive micronutrient and mineral packed little turtle beans are perfect for pairing with curries because of its ability to elevate plain rice dish into next level with its silky-smooth texture and creamy mild flavor.

A black bean curry sauce that cuts through the bitterness of the beans and make it not boring but bingeworthy dish that makes Sri Lankan spices shine was a must have on my recipe making agenda. That was how these two black bean curry recipes were born.

It is the middle of winter 2022 when I first published my black bean curry recipes. We were already under quite a bit of snow cover, which only made me want to cook more delicious curries and write about them. Mornings were cozy, warm culinary moments of me in my pajamas with my tea and cook up a storm and made sourdough breads while kids were schooling. We had been mostly on plant based low glycemic meals for our family and meal planning with several types of legumes, beans and pulses were not only convenient, budget friendly but healthy and nutritious as well.

Life has become different than then, since I decided to become an educator but meal planning with plant-based ingredients like black beans and making them to mimic my favorite versions of spicy beef curry and spicy fish curry is still a highlight of my cooking.

A better way of spicing up black bean curry…

 On my first black bean curry recipe I used a mild blend of spices that shine in background as giving savory notes in the curry sauce. Spices like turmeric, cumin, cilantro, mild paprika and cardamom will accentuate the mild and creamy flavors of black beans without any heat and give you a wonderful mild and savory refried black bean curry. An effective way of adding some spicy heat for this type of mild black bean curry is to use a good amount of green hot peppers that will melt into the sauce.

On my second version of black bean curry, seasoning blend like red curry seasoning along with crushed chili peppers or spicy cayenne peppers are going to give a plant-based version of a beef curry or spicy fish curry.

Savory black bean curry with green peppers and mild Sri Lankan homemade spice blends

I am cooking first black beans curry with spicy Anaheim peppers (New Mexico hatch green chilies). I find it readily available where I live, and it is one of my favorite green chili peppers to cook with. This is a coconut milk-based curry sauce with a lighter texture. Black beans are going to have a firmer texture than that of a refried bean. Caramelized onions, cloves, turmeric, and coconut milk make a wonderful spicy aromatic sauce to complement earthy black beans. Simmered black bean curry truly resembles a Sri Lankan spicy fish curry.

If you find it harder to find spicy hatch green peppers where you live, you can replace any other spicy green pepper variety to replace them with. Be mindful of the change of the heat level, flavor, and experiment to find out how much to use.

This savory black bean curry is perfect to pair with steamed rice, stirring hoppers or sourdough bread.

Ingredients you will need to make savory black bean curry

• Five Spicy Anaheim green peppers
• Two cups of soaked and pre-boiled black beans
• 2-inch cinnamon stick
• Teaspoon of ginger and garlic paste
• Two medium red onions
• One can of coconut milk
• Teaspoon of turmeric powder
• One clove of Malabar tamarind
• Teaspoon of Sri Lankan black curry powder
• Two tablespoons of Sri Lankan red curry powder

Cooking method for savory black bean curry

• Soak dry black turtle beans for 12 to 24 hours change water after first 12 hours. Drain rinse. Boil-soaked beans for an hour until they are just soft. I highly recommend starting out with dry beans when you are making curries. Flavor always better compared to canned black beans.
• Wash and slice the green chilies diagonally. I chose to leave seeds in because I wanted to have all the heat from seeds too.
• Slice the onions thin and caramelize until golden brown add ginger garlic paste, curry powders with salt. Sauté for another minute.
• Make a seasoning paste by pureeing everything.
• Add boiled and drained beans, sliced peppers, seasoning paste, cinnamon, Malabar tamarind, coconut milk to the clay pot. Gently simmer and cook until peppers and beans become soft, sauce thickens, and flavors are combined. Scrape the bottom of the pot from time to time to prevent burning.
• Enjoy black bean curry with steamed rice or bread!

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