Black Bean Curry
Makan Tengah Hari • Malaysia
How to Make Black Bean Curry (Traditional & Healthy Version)
Black Bean Curry, known locally as 'kari kacang hitam', is a staple lunch dish in many South Indian Malaysian households. Malaysia’s multicultural cuisine beautifully blends spices, herbs, and local ingredients, resulting in a comforting, aromatic curry that’s both hearty and wholesome. The dish’s roots can be traced to the South Indian communities in Malaysia, particularly in Penang and Kuala Lumpur, where rich curries are enjoyed with rice or roti canai. This vegetarian curry features black beans as the main protein, simmered with fragrant spices like cumin, coriander, and turmeric, along with santan (coconut milk) for a creamy texture. Lemongrass and pandan leaves add a uniquely Malaysian twist, while fresh vegetables boost nutrition and flavor. The result is a delicious, mildly spiced curry that’s perfect for health-conscious home cooks. Black Bean Curry is not only satisfying but also provides a balanced meal that celebrates Malaysia’s vibrant food culture.
Bahan-bahan(untuk 1 bowl with steamed rice or chapati)
- 1 cup Black beans (soaked overnight (kacang hitam))
- 1/2 cup Santan (coconut milk) (light santan preferred)
- 1 medium Onion (finely chopped (bawang))
- 3 cloves Garlic (minced (bawang putih))
- 1-inch piece Ginger (grated (halia))
- 1 medium Tomato (diced)
- 1 stalk Lemongrass (bruised (serai))
- 1 leaf Pandan leaf (tied in a knot)
- 1 tablespoon Curry powder (Malaysian style)
- 1 teaspoon Coriander powder (serbuk ketumbar)
- 1/2 teaspoon Cumin powder (serbuk jintan putih)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 1 small Carrot (diced)
- to taste Salt
- 1 tablespoon Cooking oil (can use minyak jagung or minyak bunga matahari)
- 1 tablespoon Fresh coriander leaves (for garnish) - pilihan
Arahan
- 1
Heat cooking oil in a deep pan. Sauté onion, garlic, and ginger until fragrant and translucent.
5 minutes
Ensure onions are soft for a sweeter curry base.
- 2
Add curry powder, coriander powder, cumin powder, and turmeric powder. Stir well to toast the spices.
2 minutes
Do not burn the spices; keep heat medium.
- 3
Add diced tomato, lemongrass, and pandan leaf. Cook until tomatoes soften.
3 minutes
Pandan leaf enhances aroma and flavor.
- 4
Stir in soaked black beans and carrots. Mix well.
2 minutes
Beans should be rinsed and drained before adding.
Kenapa hidangan ini sihat
This Black Bean Curry is a healthy lunch option because it uses minimal oil, features high-fiber legumes, and incorporates nutrient-rich vegetables. By using light santan and lean cooking techniques, you reduce saturated fat while maintaining authentic Malaysian flavor. The meal is well-balanced, keeping you full longer and supporting weight management. Its low glycemic index is perfect for diabetics and those watching their carbs.
Black Bean Curry is rich in plant-based protein from black beans, ideal for vegetarians seeking muscle maintenance and repair. The dish is high in dietary fiber, promoting healthy digestion and satiety. Coconut milk (santan) adds healthy fats, while vegetables like carrots and tomatoes supply vitamins A and C, antioxidants, and minerals. The use of spices such as turmeric and ginger offers anti-inflammatory benefits. This curry is naturally gluten-free and can be adapted for vegan diets.
Petua
- 💡Tip 1: Soak black beans overnight for faster cooking and better texture.
- 💡Tip 2: Tie pandan leaf into a knot for easy removal and enhanced aroma.
- 💡Tip 3: Use light santan to reduce calories without sacrificing creaminess.
Penyimpanan & hidangan
Store cooled curry in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water to restore consistency. Can be frozen for up to 1 month.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
