| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 20g | 13g | 57g |
| sugars | fibre | protein | salt |
| 5g | 11g | 16g | 1.1g |
Why I Love Thai Coconut Cumin Black Bean Curry
One recipe that has captured my heart, my palate, and my culinary imagination is the Coconut Cumin Black Bean Curry. This delightfully aromatic recipe marries Thai flavours and NYC’s multifaceted culinary scene to create a hearty and delicious curry, both warming and comforting. Inspired by the creativity of David Thompson, the renowned Australian chef who revolutionized western perceptions of Thai cuisine, this curry draws on unlikely combinations to deliver something truly extraordinary.
Spotlight on Ingredients
This recipe marries humble ingredients to create a flavorful experience not soon to be forgotten. From the earthy undertones of black beans to the assertive spices of curry powder and cumin, every element contributes to the rich tapestry of flavors. The sweetness of fresh carrots and red bell peppers, in contrast, chips away at the intense flavours, while the heat from garlic and ginger adds another layer to the experience. And let’s not forget the incredible creaminess lent by coconut milk! Finished off with a splash of fresh lime juice and a sprinkle of chopped cilantro, this creation is nothing short of a masterpiece.
Food Pairing and More
Serving the Coconut Cumin Black Bean Curry over fluffy jasmine rice makes for an exquisite meal, much like the traditional Thai Massaman curry. Furthermore, the curry could also be paired with some flatbread, like an Indian curry. And for those who fancy a bit of heat, serving it with a side of Thai Prik Nam Pla (a fiery condiment made with fish sauce, lime juice, and chopped bird’s eye chilies) will certainly have your taste buds tingling! A refreshing glass of Riesling or a cool Thai beer would complement the curry, neutralizing its heat, and providing a perfect finale to your dining experience.
In conclusion, the beauty of the Coconut Cumin Black Bean Curry lies not just in its flavor profile, but also in the way it encapsulates the vibrant diversity of NYC, and the respect for authenticity found in Thai cuisine. It’s a recipe that passionately declares – food has no borders, and deliciousness speaks a universal language. Can’t wait for you to try it!
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2 teaspoons cumin seeds, toasted and ground
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (13.5 ounces each) coconut milk
- 1 cup vegetable broth
- 1 large red bell pepper, cut into strips
- 2 medium carrots, sliced
- 1 cup fresh or frozen peas
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 2 cups jasmine rice, cooked
- Salt to taste
Method
Step One
Start by heating your vegetable oil in a large saucepan over medium heat. Once the oil is hot, put in the chopped onion and cook until it becomes soft and translucent.
Step Two
Add the minced garlic, fresh grated ginger, curry powder, and toasted cumin seeds to the cooked onions. Stir well to evenly distribute the spices, then let the ingredients cook together until the garlic is fragrant.
Step Three
Pour the rinsed and drained black beans into the saucepan with the onion and spice mixture. Stir in the coconut milk and vegetable broth, then add the red bell pepper strips and sliced carrots. Bring the mixture to a simmer.
Step Four
Once the mixture is simmering, stir in the peas and let the curry cook for about 10 minutes. This will help soften the vegetables and let the flavors meld together.
Step Five
Stir in the soy sauce, sugar, and fresh lime juice. After you stir these in, let the curry simmer for another few minutes to help the flavors develop. Then add salt to taste.
Step Six
Remove the saucepan from heat and stir in the chopped fresh cilantro. Now your curry is ready to serve!
Step Seven
Serve your Coconut Cumin Black Bean Curry over cooked jasmine rice. Enjoy!
