Caribbean black bean curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp coconut oil
- 1 small onionfinely chopped
- 20g gingergrated
- 2 cloves garlicgrated
- 1 tsp dried or fresh thyme leaves
- 1 bay leaf
- 1 small cinnamon stick
- 1 tsp coriander seeds
- ¼ tsp ground allspiceor 3 allspice berries
- 1 (optional) scotch bonnet chilli
- 1 tbsp soy sauce
- 1 tbsp maple syrup, honey or brown sugar
- 400g tin black beansdrained and rinsed
- 400g tin chopped tomatoes
- 160g roasted red peppers from a jarroughly chopped
- 1 limejuiced
- 15g coriander leaveschopped
Nutrition: per serving
- kcal372low
- fat12.9g
- saturates9.9g
- carbs43g
- sugars17.3g
- fibre11.3g
- protein15.4g
- salt1.2g
Method
step 1
Melt the coconut oil in a frying pan over a low-medium heat, and gently fry the onion, ginger and garlic for 2-3 minutes or until softened. Add the thyme, bay leaf, spices (including the chilli, if using), soy sauce and maple syrup, honey or sugar, and cook for a further minute.
step 2
Add the beans, tomatoes and peppers, and simmer for 10 minutes until slightly reduced and sticky. Season to taste and serve with a good squeeze of lime juice and the coriander leaves.
