Black bean zucchini curry with rice by vegamelon! 🍛
It’s a flavourful dish and you can use whatever types of beans and vegetables you have on hand in place of the black beans and zucchini!
Get the recipe 👇🏼
black bean & zucchini curry (serves 3-4)
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1 tbsp ginger root, minced
-3 dried red chilis; optional
-spices: 1 1/2 tsp paprika, 2 tsp ground coriander, 3/4 tsp ground cumin, 3/4 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp salt, 1/2 tsp black pepper
-6 oz tomato paste (170g)
-3 medium zucchinis, chopped (700g)
-3/4 cup water (180g)
-3 cups cooked black beans (500g after draining)
-1 cup full-fat coconut milk (200g)
In a large skillet, heat some oil and add the onion. Cook for 5 minutes, then add in garlic, ginger, red chills, spices, and tomato paste. Stir until incorporated. Once the mixture is fragrant, add in zucchini and water. Cover the pot and simmer on low heat for 10 minutes. Add in black beans and coconut milk, then simmer again for 10 minutes — or until the zucchini is tender. Season with more spices if desired, then serve warm.