Black Bean Curry in Tomato and Coconut Milk Sauce

This is an aromatic black bean curry inspired by Indian cuisine.
Gluten-free, suitable for vegans and vegetarians!

Ingredients:

1 onion, finely chopped
3 medium tomatoes, finely chopped
4 garlic cloves, minced
3 tablespoons tomato paste
2 cans black beans
Fresh coriander, chopped
2 cups water
1 can coconut milk

Spices:
1 teaspoon sugar (could be coconut sugar)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon GARAM MASALA Indian spice blend
1 teaspoon ground turmeric
1 teaspoon chili flakes
2 teaspoons salt (or to taste)

Directions:

1. Heat a couple of tablespoons of water in a pan over medium-high heat. Add the diced onions and sauté until they turn golden brown.
2. Then add the diced tomatoes and cook until they are soft and mushy. Add water if necessary to prevent them from sticking to the bottom of the pan.
3. Stir in the chopped garlic and cook for about a minute. Then add the tomato paste, sugar, salt and spices. Stir for another minute and add a little more water if necessary to prevent them from sticking to the bottom.
4. Then add the black beans, fresh chopped coriander, water and coconut milk.
5. Stir everything together, cover and bring to a boil. Then reduce the heat to medium and simmer for 15-20 minutes (until the sauce thickens slightly).
6. We recommend serving this creamy black bean curry with rice.

Yield: 6 servings
Recipe: plantbasedfolk.com