Kale and Black Bean Curry
Prep time: 15 mins
Cook time: 1 hour.
Overnight soaking required
Food processor or blender desirable.
Looking for a delicious way to boost your plant-based protein intake? Look no further. Black beans are loaded with vitamins, minerals and fibre. Yet they also have an added benefit over other pulses. The black colour on their coating is full of anthocyanin flavonoids similar to those found in blueberries!
Native to the Americas black beans are a staple of Mexican cuisine. You can pair this recipe with steamed brown rice or quinoa as a typical curry, but it also makes a fabulous filling for tacos, burritos and all your favourite Mexican dishes.
- 1 cup black beans soaked overnight
- 1 onion
- 3 cloves garlic
- 10 cm piece ginger
- 1/2 bunch coriander plus extra for garnish
- 1 green chilli or 1/3 green capsicum
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp garum masala
- 1/2 tsp fenugreek powder
- Juice of 1 lime
- 1 tsp miso paste
- 2 cups water
- 1/2 cup tomato passata
- 1 cup chopped kale.
- Drain black beans, place in a pot with plenty of water. Bring to boil and then simmer until they begin to soften, about 15 minutes. Strain off water.
- Make a paste of the onion, garlic, ginger, fresh coriander and green chilli by pulsing it together in a food processor or blender.
- Put the paste in a pot and gently sauté for 2-3 minutes. Add the dried spices and cook while stirring for another minute.
- Add lime juice and use to deglaze the bottom of the pot.
- Add the black beans, miso, tomato passata and 1.5 cups of the water.
- Simmer for 30 minutes or until the beans start to break down. Mash them lightly with a wooden spoon or potato masher.
- Add the kale and the other half cup of water and cook for a further 10 minutes
- Garnish with sprig of fresh coriander and serve.