Black Bean and Zucchini Curry
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.
Add garlic, ginger, red chilis, spices, and tomato paste. Stir until incorporated.
Once the mixture is fragrant, add zucchini and water. Cover and simmer on low heat for 10 minutes.
Add 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.
Tips
You can use any type of beans and vegetables in place of black beans and zucchini.
This recipe serves 3-4 people.
