One Pan Black Bean & Coconut Curry

Struggling for ideas on budget-friendly meals that don't involve throwing cheese on toast in the air fryer? Here's a one pan, throw whatever-you-have-in-the-fridge concoction that's might just meet your comfort food criteria. It's brimming with flavour, makes plenty a portion and the leftovers are bloody delicious. I had a bowlful for breakfast and it was then that I knew I was entering my new Live Laugh Love era.

This easy vegan curry is not spicy (although feel free to add in some chilli if you’re in to that life) as much as creamy, sweet and ridiculously moreish. I can recommend serving generously with rice and your favourite sides to secure a whole table happily fed campers - carnivores and plant-advocates alike.


1 red onion, finely chopped

2 cloves garlic, grated

thumb size knob of ginger, grated

1/2 tsp turmeric

1 tsp cumin

1/4 tsp fennel seeds

1/2 cauliflower, chopped in to florets

1/2 sweet potato, diced

1 can coconut milk

1/2 red pepper, sliced

salt + pepper

3/4 tin black beans

1 large handful spinach brown rice, to serve


Heat some oil in a deep pan and fry the onion on a medium heat until soft. Add in the garlic, turmeric, ginger, cumin + fennel seeds and cook for a further few minutes to let the flavours come out.

Add in the cauliflower and sweet potato, allowing them to be completely covered in your delicious spice mix, stirring and shimmying for a few minutes.

Add in the coconut milk, the red pepper, salt, pepper and bring to a bowl before simmering with the lid on for about 25 minutes. minutes before serving, throw in the black beans and spinach until wilted.

Serve up with your brown rice, a little ribboned carrot if you’re feeling fancy and devour.


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