Best 5 Curried Coconut Black Beans And Rice Recipes

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

BLACK BEAN COCONUT CURRY (VEGAN)

Steps:

• Have all ingredients ready - this gets done very quickly
• Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucentPro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
• Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
• Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
• Server with steamed white rice, chapati, naan, or even with crusty bread.

COCONUT CURRY RICE

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Cover and reduce heat to low.
• Cook about 15 minutes.
• Stir and fluff rice.
• Let stand 5 minutes.

CURRIED RICE AND BEANS

Steps:

• Prepare rice with broth and curry separately. Saute onion, garlic until soft.
• add remaining ingredients, add rice. Serve.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.