Ingredients

The following ingredients have 4 Servings
  • 2 cans black beans (15 ounces/425 grams each)
  • 2½ medium onions (1 lb/454 grams)
  • 3 tablespoons vegan butter
  • 3 tablespoons olive oil
  • 8 ounces canned tomato sauce ((227 grams))
  • 8 cloves garlic, minced
  • 2 teaspoon turmeric
  • 1½ teaspoons methi
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • ½ teaspoon ginger powder
  • ¼ teaspoon cayenne pepper ((optional))
  • 1 large green pepper (9½ ounces/269 grams)
  • ½ cup water

Instruction

  • Rinse and drain the black beans. Cut the onions in half and then into thin half-moons. Seed the green pepper and chop it into ½-inch dice (1.27 cm). Mince the garlic cloves. 
  • Melt the butter in the oil in a cast iron Dutch oven over medium heat on the stovetop. Saute the onions in the butter and oil mixture over medium heat for 10-15 minutes. You want them to become softened and translucent, with minimal browning. 
  • Add the tomato sauce, garlic, turmeric, methi, cumin, allspice, ginger, and cayenne to the pot. Stir fry for 2-3 minutes. 
  • Stir in the drained beans and chopped bell pepper and heat an additional 5-10 minutes. You can add salt here if necessary (it should not be if you’re using canned beans). 
  • To allow the flavors more time to meld, add ½ cup of water to the pot and cover it. Let it simmer for 15-30 minutes over medium-low heat. (If the peppers have softened enough and you are short on time, you can skip this step.) 
  • Serve the curry over rice or with another grain. Enjoy!