Jamaican Bean Curry

Dive into the bold and aromatic flavors of Jamaica with this hearty bean curry. This dish combines protein-packed beans, rich spices, and creamy coconut milk for a comforting meal. With influences from both Caribbean and Indian cuisines, it offers a unique taste that is delightful. This recipe is straightforward, making it accessible to cooks of all levels. It’s a wonderful choice for a nutritious and fulfilling dinner, promising a sensory journey to the tropical ambiance of Jamaica.

Ingredients

• 1 15 oz can coconut milk
• 2 15 oz cans black beans, drained and rinsed
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• salt, to taste
• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 14.5 oz can diced tomatoes
• 2 cups vegetable broth
• 2 cups spinach

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent, about 5 minutes.
3. Mix in the curry powder, cumin, paprika, and cayenne pepper, and cook for another 2 minutes to release the flavors.
4. Pour in the diced tomatoes, drained black beans, coconut milk, and vegetable broth, and bring the mixture to a simmer.
5. Allow the curry to simmer gently for 20-30 minutes, stirring occasionally to prevent sticking.
6. Stir in the spinach and continue to cook until the spinach has wilted, about 3-5 minutes.
7. Serve the curry warm over a bed of rice or with naan bread.

Keywords: Dinner, Bean, Spicy, Comforting, Nutritious, Main Course, Jamaican

Spice Rack: Curry Powder, Cumin, Paprika, Cayenne Pepper

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