Inspired by the Mexican black bean dishes, this Indian style black bean curry is blended with spices and green spinach leaves for a healthy, delicious combination.
Prep Time 10 minutes
Cook Time 10 minutes
pressure build up and release time 25 minutes
Total Time 20 minutes
Enjoy the black bean spinach curry with rice, quinoa or anything as you wish for lunch or dinner. Instead of garlic powder, you may use 2 to 3 cloves of fresh garlic which can be blended along with the tomatoes or you can crush them and add to the curry. You may also use a small one inch piece of peeled ginger, which can also be added to the blender while making the tomato mixture or you can use ginger powder also if you wish.
If you want to retain the bright, green color of spinach leaves and want to enjoy a fresher, crispier texture for the leaves, you can add the spinach leaves after the initial cooking is done in the instant pot (before simmering the contents). I added the leave early for this recipe, so the leaves got cooked along with the beans allowing the flavors to blend in more. Based on your preference, you can do it both ways.
In this chickpea spinach curry recipe (in pressure cooker), I added the spinach leaves later on to retain
the color and texture of the spinach leaves.