Buttered Black Turtle Bean Curry

For my first trick, did you know that if you count the numerical value of a deck of cards, using 11 for a Jack, 12 for a Queen, and 13 for a King plus one for the Joker, it adds up to 365, the number of days in a year?

Now count the black beans in this bowl… a correlation? Perhaps…

The real trick is that this week’s Buttered Black Beans recipe can be pulled out of your sleeve at a moment’s notice and is a delicious side dish for any audience. Just like the best magic tricks, however, planning ahead and soaking the beans overnight is a small sacrifice for an even-more-delicious buttery black bean curry!

Buttered Black Turtle Bean Curry

Cook the black beans – In a 4 quart lidded saucepan, cook the black turtle beans in unsalted water for about an hour, or until tender. Drain.

Make the curry –  Add the shallot, ginger, garlic, chipotle chili, garam masala, cumin, ancho chili powder, sea salt and turmeric to a food processor. Pulse until a smooth paste is formed.

Melt the butter in a large skillet over medium heat. Add the mustard seeds and cook until fragrant, about 1 minute. Add the curry paste and cook for  5-7 minutes. Add the tomatoes, coconut milk and cooked black beans. Cook for another 10 minutes. Taste and adjust the salt, if necessary.

Serve with basmati rice, naan, cilantro and yogurt.

serves 6


  • 2 cups black turtle beans, soaked overnight 
  • ½ cup shallot, peeled and chopped
  • 1″ piece of ginger, chopped
  • 5 garlic cloves, smashed
  • 1 chipotle chili, from a can, finely chopped 
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp sea salt
  • ½ tsp turmeric
  • 4 tbsp vegan butter
  • 1 tsp black mustard seed
  • 1 cup chopped tomatoes
  • 1 cup of coconut milk


  • fresh cilantro leaves, chopped
  • vegan yogurt or sour cream


  • naan and basmati rice