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 curry, Jamaican curry pork and more Caribbean-inspired recipes.


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

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