Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 cup crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the neutral oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and starting to turn golden.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Lower the heat slightly and add the ground cumin, coriander, turmeric, garam masala, chili powder, and salt. Stir constantly for 1-2 minutes to bloom the spices.
  4. Stir in the drained black beans, crushed tomatoes, coconut milk, and vegetable broth.
  5. Simmer the curry and use a potato masher or fork to lightly mash about 10% of the black beans against the side of the pot to naturally thicken the sauce.
  6. Remove from heat and stir in the fresh lime juice. Garnish with chopped cilantro before serving.