Backyard Black Beans Curry with Rice Noodles
A backyard vegan black bean curry with carrots, mushrooms and bell pepper, finished with nutritional yeast, smoked paprika and coconut milk, served over rice noodles.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until they begin to catch color, about 5 minutes.
Add the carrots, mushrooms and bell pepper, cooking until softened, about 3 minutes.
Stir in the nutritional yeast, smoked paprika and coconut milk for 4 minutes.
Cook the rice noodles separately according to package directions.
Let the curry simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.