Black Bean and Corn Curry

This black bean and corn curry is a quick and easy weeknight meal that's packed with flavor. The combination of black beans, corn, and cilantro gives the dish a hearty and satisfying texture, while the cumin, coriander, turmeric, and chili flakes add a warm and spicy kick. Serve this curry over rice or with naan bread for a complete meal.

This recipe was inspired by my travels to India, where I fell in love with the flavorful curries. I wanted to create a curry that was easy to make at home, but that still had all the flavor of the curries I had in India. After a few experiments, I came up with this recipe for black bean and corn curry. It's a simple dish to make, but it's packed with flavor and it's sure to become a favorite in your household.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili flakes
• 2 15-ounce cans black beans, rinsed and drained
• 2 15-ounce cans corn, drained
• 1 cup chopped cilantro

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, turmeric, and chili flakes and cook for 1 minute more.
4. Stir in the black beans, corn, and cilantro.
5. Bring to a simmer and cook for 10 minutes, or until heated through.
6. Serve over rice or with naan bread.

Why It Works

• The combination of black beans and corn gives the dish a hearty and satisfying texture.
• The cumin, coriander, turmeric, and chili flakes add a warm and spicy kick.
• The cilantro adds a fresh and aromatic flavor.
• Serving the curry over rice or with naan bread helps to soak up all the delicious sauce.