a silver pan with a wooden handle on a white wooden chopping board filled with pan of a bright-red coloured curry

Caribbean black bean curry

  • serves 2
  • Easy

Bring together the right combination of spices, condiments and herbs to transform humble black beans into a punchy Caribbean-style curry, ready in under half an hour


Recipe extracted from Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (£16.99, Harper Thorsons)

Try this flavoursome Caribbean black bean curry, then check out our Caribbean chicken stew, Caribbean fish curryJamaican curry pork and more Caribbean-inspired recipes.



  • coconut oil 2 tbsp
  • onion 1 small, finely chopped
  • ginger 20g, grated
  • garlic 2 cloves, grated
  • dried or fresh thyme leaves 1 tsp
  • bay leaf 1
  • cinnamon stick 1 small
  • coriander seeds 1 tsp
  • ground allspice ¼ tsp, or 3 allspice berries
  • scotch bonnet chilli 1 (optional)
  • soy sauce 1 tbsp
  • maple syrup, honey or brown sugar 1 tbsp
  • black beans 400g tin, drained and rinsed
  • chopped tomatoes 400g tin
  • roasted red peppers from a jar 160g, roughly chopped
  • lime 1, juiced
  • coriander leaves 15g, chopped


  • Step 1

    Melt the coconut oil in a frying pan over a low-medium heat, and gently fry the onion, ginger and garlic for 2-3 minutes or until softened. Add the thyme, bay leaf, spices (including the chilli, if using), soy sauce and maple syrup, honey or sugar, and cook for a further minute.

  • Step 2

    Add the beans, tomatoes and peppers, and simmer for 10 minutes until slightly reduced and sticky. Season to taste and serve with a good squeeze of lime juice and the coriander leaves.

Check out more easy Caribbean-inspired recipes

Jamaican Goat curry

Nutritional Information

  • Kcals 372
  • Fat 12.9g
  • Saturates 9.9g
  • Carbs 43g
  • Sugars 17.3g
  • Fibre 11.3g
  • Protein 15.4g
  • Salt 1.2g