Black Bean Curry

Black Bean Curry from Jamaica makes a great vegan entree, or even a delicious side dish for Meatless Monday.
Black Bean Curry

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


Carrot and onion
Carrots and Onion

Peppers, ginger and garlic added
Peppers, garlic & ginger added

Curry cooking
Curry cooking


Black Bean Curry

Black Bean Curry

  • Servings: 2-4
  • Difficulty: easy
  • Print

Black Bean Curry

  • 1-2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup sliced baby carrots
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons grated ginger
  • 2 tablespoons Jamaican curry powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cumin
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons vinegar
  • 1 teaspoon Worcestershire sauce, (vegan if preferred)
  • salt and black pepper (to taste)
  • 6 ounces unsweetened coconut milk
  • 1 15-ounce can black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • habanero pepper sauce (to taste)
  • cooked rice (as needed)


  1. Saute carrot and onion in a wok skillet in oil until semi-soft; then stir in the bell pepper, garlic and ginger and saute a few minutes more.
  2. Stir in curry powder, allspice, cumin, veg. broth, tomato paste, vinegar, Worcestershire sauce, salt and black pepper to taste.
  3. Cover and simmer  for 20 minutes, then stir in the coconut milk, and beans, heating them for about 5 minutes or so, then stir in the cilantro, and pepper sauce.
  4. Serve over steamed rice if desired.

From the kitchen of

Black Bean Curry

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4 responses

    • 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.

  1. 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!

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