I desperately need to go get some groceries. Luckily, we’re going tomorrow. But tonight dinner was an on-the-fly creation that ended up quite good.
We had some dumplings/gyoza from Trader Joe’s in the freezer so we knew that that would be part of our dinner. We also had some basmati rice (we like the basmati rice because it takes much less time to cook than brown rice) so that was another part. But what to do for the rest?
As I peeked into my pantry, I noticed a can of black beans. I also remembered that I had some left over coconut milk sitting in the fridge that needed to be used… Voila – Black Bean curry.
I must admit, as it was cooking, I wasn’t quite sure about the outcome. To my surprise and definitely to my husband’s surprise, it tasted rather good. Especially with the rice. As we were eating, Milan was pointing at the beans so I gave him one. His eyes lit up and he started smacking his lips. Turns out our son LOVED the black bean curry. Thus the recipe being listed below…
- 1 can of black beans (14 oz), drained
- ½ small onion, diced
- 1 tsp coconut oil
- ¼-½ can of coconut milk
- 3-4 tbsp curry powder (we use Sadaf – its got a good flavor without being hot)
- 1 tsp tumeric
- 1 tsp salt
- 1 tbsp fresh cilantro
Heat coconut oil in a pan. Once the oil is hot, add onions. Sautee until onions are translucent. Add beans, coconut milk and the rest of the spices to pan. Bring to a boil. Reduce and then simmer for 5-10 minutes (we only simmered it for 5 minutes tonight as we were starving and wanted to eat quickly). Enjoy!