Black Bean Coconut Curry Vegan Food

EASY VEGAN BLACK BEAN CURRY

Steps:

• In a large pan, heat the oil and fry the onion on medium heat for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
• Add the spices and stir to combine. Cook for 1 minute, then stir in the tomato paste. Add the coconut milk and stir well to combine.
• Next, stir in the black beans and bring to a boil. Lower the heat and simmer for 20 minutes, giving it an occasional stir.
• Stir in the lemon juice and serve over your rice of choice or with naan bread.

SPINACH, COCONUT & BLACK BEAN CURRY

Steps:

• Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
• Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
• Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
• Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.

BLACK BEAN COCONUT CURRY (VEGAN)

Steps:

• Have all ingredients ready - this gets done very quickly
• Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucentPro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
• Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
• Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
• Server with steamed white rice, chapati, naan, or even with crusty bread.

BLACK BEAN CURRY (VEGAN AND HEALTHY)

Steps:

• In a large pan, start by cooking the onion and pepper until softened, about 5 minutes. Use a small amount of oil if desired to prevent the veggies from sticking to the pan.
• Then, add the cinnamon stick, garlic, ginger, curry powder and a good pinch of salt and pepper. Cook for about 1 minute while stirring.
• Add the tomatoes, maple syrup, water and stir. Bring to a simmer and keep cooking for about 7-10 minutes (uncovered) or until the veggies are tender and the mixture a little thicker. Then, add the black bean and coconut yogurt, stir and cook for a few minutes until desired consistency. Add a splash of water if too much water has evaporated and add more coconut yogurt if you want a creamier/thicker consistency.
• Remove from the heat, take the cinnamon stick out, add the cilantro and stir to combine. Taste and adjust the seasoning.
• Serve over rice with a dollop of yogurt and some more fresh cilantro. Enjoy!

COCONUT CURRY BLACK BEAN BURGERS

Steps:

• BURGER PREP:.
• In a food processor, blend black beans and all ingredients (except the bread crumbs and tofu meat)until a smooth consistency. Spatula ingredients into a large bowl and gradually incorporate breadcrumbs into mixture. Add tofu meat and stir to combine.
• Add more bread crumbs if mixture is too loose. If mixture is too thick, add coconut milk.
• Form mixture into 6 patties and place on wax paper. Put in freezer for up to 30 minutes for patties to set.
• Once set, heat a grill pan or frying pan with a small amount of non-stick spray. Grill or fry the burgers about 4-5 minutes on each side or until brown. Be careful when flipping as the burgers can be fragile.
• Set each burger aside in a baking pan and place in a warm (175-200 degrees) oven until ready to use (not more than a half hour).
• SAUCE PREP:.
• Put peanut butter and all of the ingredients into a sauce pan on low-medium heat and let melt, stirring often. Let lightly simmer for about 1 minute then reduce heat to very low and heat for an additional 3 minutes, stirring occasionally.
• TOPPINGS PREP:.
• Slice and dice herbs (cilantro and mint) and veggies.
• To compose the burgers:.
• Place a black bean patty on each of the bottom buns. Top with a generous drizzle of the peanut sauce, a spoonful of the carrot/cucumber mixture, a couple leaves of mint and cilantro, and a sprinkle of green onion.
• Top with the bun top and have some napkins handy.

BLACK BEAN AND COCONUT MILK SOUP

Steps:

• In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
• Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
• Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
• Reduce the heat to medium-low and simmer the soup for 15 minutes.
• Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
• Adjust seasoning if necessary, adding salt and pepper as needed.
• Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.