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Black Bean Zucchini Curry with Rice

Name: Black Bean Zucchini Curry with Rice
Cuisine: Indian
Ingredients: 1 large onion, diced (200g); 3 cloves garlic, minced; 1 tbsp ginger root, minced; 3 dried red chilis, optional; 6 oz tomato paste (170g); 3 medium zucchinis, chopped (700g); 3/4 cup water (180g); 3 cups cooked black beans (500g after draining); 1 cup full-fat coconut milk (200g); 1 1/2 tsp paprika; 2 tsp ground coriander; 3/4 tsp ground cumin; 3/4 tsp ground turmeric; 1/2 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper

1-PotQuick & EasyVeganVegetarianHealthyIndianBeans

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vegancanteen

1570 recipes

Ingredients

1 large onion, diced (200g)
3 cloves garlic, minced
1 tbsp ginger root, minced
3 dried red chilis, optional
6 oz tomato paste (170g)
3 medium zucchinis, chopped (700g)
3/4 cup water (180g)
3 cups cooked black beans (500g after draining)
1 cup full-fat coconut milk (200g)

Spices

1 1/2 tsp paprika
2 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper

Preparation

In a large skillet, heat some oil and add the onion. Cook for 5 minutes, then add in garlic, ginger, red chilis, spices, and tomato paste. Stir until incorporated.
Once the mixture is fragrant, add in zucchini and water. Cover the pot and simmer on low heat for 10 minutes.
Add in black beans and coconut milk, then simmer again for 10 minutes or until the zucchini is tender.
Season with more spices if desired, then serve warm.