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 and peas recipe. This is actually quite good and not too spicy if you don’t add the “hab” (habanero) sauce.
I think combining mojito chicken with Jamaican black bean curry would work out great for a dinner party with both vegetarian and meat-eating guests. Those who eat meat can have the chicken and enjoy the black beans on the side, while the Jamaica curry blacks beans are substantial enough as the main meal for vegetarians.
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.
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. Sauté 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.
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