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Black Bean Curry Recipe - User Review
(661 ratings) 
Recipe: Black Bean Curry Mar 14, 2013
Easy, Mild, Sweet, & Healthy Curry Dish - Versions 1 & 2
Reviewed By: Diet.com Member
Version 1 -I normally hate black beans and am not much of a fan of tomatoes but this dish made me like them. It was so easy to put together too! I made basmati rice to go with (found a tip on ehow.com about putting in 1 tsp of rice wine vinegar so the rice never sticks to the pot!). I used red and yellow onions and halved cherry tomatoes since there were no canned tomatoes in the pantry. I love spicy curry but this yellow curry was not spicy at all, sweet and tasty. For those salt and spice fiends like me out there, just add your extra tastes either while cooking during the last step or after. I can\'t wait to experiment with variations or other curries now. For anyone who fears spice or curry, give this a try anyway! Version 2 - This time I had a can of diced tomatoes. The extra liquid really helps. I also cut the onions into thin strips instead of chopping them. I used preminced jarred garlic and I used about a tablespoon. I doubled the curry powder to 4 tablespoons. Still have no rosemary, so I used a bunch of dried oregano. I can only imagine how fresh herbs make a difference! I also used a teaspoon of salt. The salt, and the lemon juice (add more for more freshness if you\'re using dried herbs and canned fruit) really brings the flavor profile forward. Last time I reheated this I used a slice of provolone cheese on top and it was delicious. This whole thing is great on its own but sometimes a little cheese is great! I think adding paneer (which is not too hard to make or buy) would be perfect. The dish actually simmers now. I would advise, if you use fresh tomatoes, a splash of vegetable broth. And definitely double the YELLOW curry powder. It is a sweet curry for sure. Time to enjoy!
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