Black Bean Tomato Curry with Mushrooms (Vegan High-Protein)
Creamy, rich and wholesome, this Black Bean Tomato Curry with Mushrooms is light, vibrant and packed with fragrant flavours. Made with a vegetable packed sauce, lots of protein and with tempered mushrooms on top.
This is the third recipe that shows off my very favourite Vegetable Packed Vegan Curry Sauce, which in itself, contains so many nutrients, vegetables, vitamins and minerals! Add to this creamy, vibrant and fresh sauce some black beans, tomatoes, coconut kefir (or coconut milk) and top this curry with some tempered spiced mushrooms, and you’re on for a midweek winner in less than 20 minutes. This recipe really is a go-to for me, it’s fresh, fun and so quick to make.
Why will I love this curry?
This curry is fabulous, it is:
- Creamy, vibrant and rich
- Tomatoey, packed with fragrant flavours and fresh
- Made with simple, wholefood ingredients
- Naturally high in protein
- High in fibre, vitamins and minerals
- Naturally vegan, gluten-free, dairy-free and nut-free]
- Ready in 20 minutes and easy to make
- Topped with tempered spiced mushrooms
- Packed with creamy coconut kefir (great for gut health)
- Ideal for meal prep and quick midweek meals
If you already love the sound of this curry then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are simple and so delicious when combined together. You can see my favourite brands and key staples in the “shop the recipe” section below.
For the mushrooms we need:
- Shiitake or other mushrooms: there was an offer on these shiitake mushrooms at my local supermarket so I had to buy some but these will work with any mushrooms you have.
- Garlic and ginger: fresh is best for adding in tons of flavour.
- Tamari soy sauce: this adds a richness and depth of flavour to the mushrooms on top.
- Sesame oil: for frying off. I love the nutty flavour of sesame oil but you can use olive, coconut or avocado oil, too, for example.
- Black mustard seeds and chilli flakes: these pack a massive flavour punch to elevate these wholesome mushrooms.
As for the curry:
- Vegetable Packed Vegan Curry Sauce: my favourite curry sauce, ever. Find the recipe here (it’s a good idea to have this ready-made, in the fridge or defrosted from the freezer before starting).
- Black beans: these are not as common in curry dishes, but they are SO good and I love the juicy ones from Bold Bean Co.
- Cherry tomatoes: or plum tomatoes. Any fresh tomatoes that you can chop up and add some tomatoey goodness into this dish.
- Lemon: or you can use lime to add so much freshness to this dish. Either use fresh lemon juice or from a bottle.
- Coconut kefir: or you can use coconut cream, yoghurt or really thick coconut milk (from the tin) to add creaminess to this curry without it feeling heavy. I also use the Cocos Organic kefir or their natural yoghurt. Kefir is a fermented drink and while it’s still super thick and creamy, it will be less thick than the yoghurt.
- Freshly chopped herbs: for this curry I went with coriander or you can use parsley if you don’t have it (which I often do!).
And to serve this curry I love to add some of my favourite flatbreads which are taken from my cookbook (you can find the recipe here and get your copy) or try some of my other breads online here. You can also serve this with rice, other grains and naan, too.
Is this nut-free and gluten-free?
Yes this curry is nut-free and gluten-free, just check whatever you serve this with is also free of any allergens.
How do I make this?
This curry is a breeze to make:
- Make sure the curry sauce is ready to go: and defrost it where needed.
- Toss the mushrooms with the garlic, ginger and tamari: and allow to sit for 5 minutes or you can do this 1-2 hours in advance. I use the mini Always Pan here.
- Heat up the sesame oil and add the mustard seeds and chilli flakes: this stage is where we temper the spices. Fry off until they pop and smell amazing.
- Add in the mushrooms and fry off: till they have released their juices and are sticky, charring and juicy. Remove the mushrooms from the pan.
- Using the same pan add the curry ingredients: the sauce, black beans and tomatoes and warm through.
- Now pour in the coconut kefir, lemon and herbs: and warm back through.
- Serve the curry topped with the mushrooms: and any extra accompaniments.
How long will this last?
Once made, allow the curry to cool down and then store in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up to eat. Keep the mushrooms separately in the fridge and enjoy within 1-2 days.
What else can I try?
If you are looking for other quick dinners and lunches, how about my:
- 10-Minute Tahini Noodle Salad
- Tofu Curry Ramen Noodles
- Tomato and Chickpea Vegan Curry
- Roasted Broccoli Pea and Quinoa Bowl
- Crispy Pesto Kale Orzo Salad
Black Bean Tomato Curry with Mushrooms
Creamy, rich and wholesome, this Black Bean Tomato Curry with Mushrooms is light, vibrant and packed with fragrant flavours. Made with a vegetable packed sauce, lots of protein and with tempered mushrooms on top.
Ingredients
For the Tempered Mushrooms:
- 120g shiitake (or other) mushrooms
- 1 garlic clove
- ½-inch piece ginger, washed
- 1 tbsp tamari soy sauce
- 1 tbsp sesame oil
- ¼ tsp black mustard seeds
- ¼ tsp chilli flakes
For the Curry:
- ¼ Veggie Packed Vegan Curry Sauce
- 240g black beans, drained weight
- 100g cherry tomatoes, quartered
- 1/2 lemon, juiced (or 1 tbsp juice)
- 60g coconut kefir, cream or yoghurt
- 1 tbsp freshly chopped parsley or coriander
To Serve:
- Flatbreads, rice, yoghurt, herbs, red chilli, spring onion
Instructions
- Start with the mushrooms: wash the mushrooms and add to a small bowl. Grate the garlic and ginger into the bowl, add the tamari soy sauce and toss well. Leave to one side (you can make these 1-2 hours in advance).
- For the tempering: add the sesame oil to a non-stick pan and allow to heat up. Add the black mustard seeds and chilli flakes and fry off for a few minutes, until they pop. Now add in the mushrooms and all the juices and fry off for 5-10 minutes, until they have released their juices. They will also start to turn golden. Pick the mushrooms out of the pan and leave to one side, covered on a plate. Do not clean out the saucepan.
- For the curry: using the same pan, add the curry sauce, black beans and tomatoes. Allow to warm through until just bubbling and simmer for 10 minutes. Add in the lemon juice, coconut kefir/cream/yoghurt and the fresh herbs. Stir well and warm through for 1 more minute.
- To serve: spoon the curry into bowls, top with more coconut kefir, some fresh herbs, chilli, spring onions and the mushrooms. I add on some chilli oil and serve with flatbreads. You can also serve this with rice and other breads.
- To store: allow the curry to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Keep the mushrooms separately in the fridge and best eaten within 1-2 days.
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Stay in touch
I look forward to hearing what you think of this Black Bean Tomato Curry with Mushrooms so please let me know in the comments below and leave a review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With black bean curry love x
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