Black Bean Curry from Jamaica makes a great vegan entree, or even a delicious side dish for Meatless Monday.
Black Bean Curry
by Sue Lau | Palatable Pastime
This curry is something I made to go with my Mojito Chicken as a side dish. I wanted some beans with Jamaican flavoring but didn’t want to do my usual rice & peas recipe. This is actually quite good and not too spicy if you don’t add the “hab” (habanero) sauce. I think it would work out great for a get-together where those who eat meat can have the chicken, and those who do not can have the curry and everyone can have a little curry anyway (on the side). I like a dinner I can put together that doesn’t leave me scratching my head for other ding options for guests.
This cooks up rather fast too, so it is quite an easy meal. I am posting it today for Meatless Monday, so if you like making those dinner options, this is yet another choice for you. Enjoy!
Curry spices and ingredients
Peppers, ginger and garlic added
Method: From the kitchen of palatablepastime.com
Black Bean Curry
From the kitchen of palatablepastime.com
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Thsi looks absolutely delicious Sue and wish black beans were not as difficult to obtain here!
Pinned and shared!
Joanne, you can sub other types of beans as well, such as red beans or pinto beans. The main thing about this curry that sets it apart is the seasonings. But even if you use non-Jamaican curry powder, it should be ok.
Sue Lau, this meal looks great! I was actually just talking to a friend today about how to make curry as I have never attempted it before. The pictures look great! I have never had curry with black beans so I think I’ll have to experiment with this for my first time! Thanks for the post and I look forward to checking this meal out soon!
I hope you enjoy it! We don’t have Jamaican style curry as often as Indian curry (the Indian curry with beans is called rajma) but curry makes a great meatless entree (or even side dish). Thanks for stopping by!