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Garam Masala Carrot, Kale & Black Beans with Pasta

Garam Masala Carrot, Kale & Black Beans with Pasta

The Balanced Kitchen
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2 People



  • 2-3 servings Wholegrain pasta


  • 1 medium onion peeled, diced
  • 1 stick celery washed, chopped
  • 1 tsp rapeseed


  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin


  • 1 cup tomato passata
  • 1 cup water

Grated Vegetable

  • 1 large carrot peeled, grated


  • 1 tin black beans rinsed, drained

Finishing flavours

  • 2 cloves garlic
  • 1/2 cup grated vegan cheese
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar


  • 1-2 cups kale roughly 2 large leaves, stems removed and shredded


  • 1 tbsp shelled hemp seeds



  • Place the pasta into a pan, top with water and cook for around 10 minutes, as per packet instructions.

Main dish

  • Add the chopped onion and celery to a large pan with a dash of rapeseed oil and cook on a low heat for at least 5 minutes, until they begin to soften.
  • Add all of the spices and stir through.
  • Next, add the tomato passata and water.  Stir to combine.
  • Now add the grated carrot, black beans and kale and combine together.
  • Leave to simmer for about 5-6 minutes on a medium heat until heated through.
  • Next, add the garlic, grated vegan cheese, nutritional yeast flakes and apple cider vinegar and stir everything together.
  • Drain the pasta and serve together with the black bean mixture.  Top with the shelled hemp seeds and a seasoning of salt and pepper to taste.
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