Description
A cozy and filling one-pot meal that’s packed with fiber and plant protein, perfect for a quick and flavorful dinner.
Ingredients
Base Ingredients
- 1 tablespoon Olive oil or any neutral oil
- 1 Onion, diced
- 3 to 4 cloves Garlic, minced
- 1 tablespoon Grated ginger ((or 1 teaspoon ground ginger))
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
Main Ingredients
- 1 can Diced tomatoes ((or crushed tomatoes for a smoother sauce))
- 2 cans Black beans (Drained and rinsed)
- 1 can Coconut milk ((full fat for max creaminess))
- to taste Salt and black pepper
- 1 tablespoon Fresh lime or lemon juice
Optional Add-Ins
- to taste Spinach (Great for added texture)
- to taste Bell peppers (For sweetness)
- to taste Sweet potato cubes (Makes it extra hearty)
- to taste Corn (Adds a sweet pop)
Instructions
Cooking
- Heat oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Add garlic and ginger. Stir for about 30 seconds to 1 minute, just until it smells amazing.
- Add curry powder and cumin. Stir for 30 seconds so the spices wake up a bit.
- Pour in the diced tomatoes. Stir and let it bubble for 2 minutes.
- Add black beans and coconut milk. Stir, bring to a gentle simmer, then lower the heat.
- Simmer for 12 to 18 minutes, stirring occasionally. Adjust thickness by simmering longer for thicker or adding water or veggie broth for thinner.
- Taste and season with salt, pepper, and a squeeze of lime or lemon.
- For extra creaminess, mash a small scoop of beans against the side of the pot and stir it back in.
Notes
This dish stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Always include a squeeze of lime before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American, Vegan