I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Curried Black Bean Bowl

Curried Black Bean Bowl

Tomorrow we leave for Aruba! Thanks to some cheap flights we will enjoy a long weekend in the sun with a couple of our friends. I didn’t realize until a couple weeks after booking that we won’t be in the states for Super Bowl! I’m not really disappointed because I would much rather be on this trip. While I hope to be sipping a drink on a beach or exploring the caves, I won’t leave you empty handed for game day munchies.


My email subscribers received early access to this curried bean recipe (hint, hint, signup). Personally, I believe it to be an upgrade from the standard seven layer bean dip you see at many football parties. It amps up the heat and will surprise and delight your friends. I love how the sweet crunch of the apple and the tang of the yogurt contrasts with the spicy curry flavor of the beans and cauliflower. You can add a little more or a little less of the curry powder to monitor the heat based on your taste buds.

This does not have to be an appetizer and serves as a great vegetarian dinner. You can increase the cauliflower or add in an additional vegetable to boost the vegetable to bean ratio. We’ve eaten this as a mid-day snack on the weekends to tide us over until dinner.

Note: If using for dip, omit the rice and serve with tortilla chips. For a meal, split the rice between two servings.

Curried Black Bean Bowl

  • 1 TBS grated cucumber

  • 1/4 cup diced apple

  • 1/3 cup greek yogurt

  • 1/2 tsp ginger

  • 1 can black beans, drained and rinsed

  • 3/4 cup finely chopped cauliflower florets

  • 1/2 TBS Olive Oil

  • 1/2 TBS minced garlic

  • 1/2 TBS kimchi sriracha

  • 3oz cream cheese

  • 1 1/2 tsp hot curry powder

  • 1/4 cup coconut milk

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 cup cooked jasmine rice (for a meal)

  1. Heat water in pan for rice

  2. Grate cucumber and dice apple

  3. Mix cucumber, apple, yogurt, and ginger together and keep in fridge

  4. Add rice and cook to the instructions on package

  5. Drain and rinse 1 can of black beans

  6. Finely chop (or throw in food processor) cauliflower until you have 3/4 cup.

  7. Heat cauliflower in a sauce pan with olive oil over medium heat for 8 minutes

  8. Add garlic, kimchi sriracha, cream cheese and hot curry powder to the cauliflower

  9. Turn the heat down to low and stir until cream cheese melts

  10. Add coconut milk, salt, and pepper and stir

  11. Add the beans to the mixture, folding into the curry mixture.

  12. When ready to serve, top with rice and yogurt. (mix together to eat)


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