Black Bean and Zucchini Curry with Rice
Ingredients
- 1 large onion, diced (200g)
- 3 cloves garlic, minced
- 1 tbsp ginger root, minced
- 3 dried red chilis; optional
- 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
- 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)
Preparation
Heat some oil in a large skillet and add the diced onion. Cook for 5 minutes.
Add minced garlic, ginger, red chilis, spices, and tomato paste to the skillet. Stir until incorporated and the mixture becomes fragrant.
Add chopped zucchini and water to the skillet. Cover the pot and simmer on low heat for 10 minutes.
Add in the cooked 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 with rice.
