Mexican Curry


Mexican Curry

Mexican Fiesta Curry

Mexican cuisine is known for its bold and spicy flavors. This Mexican Curry recipe is a fusion of traditional Indian curry and Mexican spices, creating a unique and delicious dish that will transport your taste buds to a fiesta in Mexico.

Jan Dec

15 minutes

20 minutes

35 minutes

4 servings


Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Atkins


This recipe takes the traditional Indian curry and adds a Mexican twist by using Mexican spices such as cumin, chili powder, and oregano. It also incorporates Mexican ingredients like black beans and corn. We alse have the original recipe for Curry, so you can check it out.


  • Calories: 320 kcal / 1340 KJ
  • Fat: 14g (10g saturated)
  • Carbohydrates: 40g (10g sugars)
  • Protein: 8g
  • Fiber: 10g
  • Salt: 1g


  1. 1.
    Heat the oil in a large pot over medium heat.
  2. 2.
    Add the onion and garlic and sauté until softened.
  3. 3.
    Add the cumin, chili powder, and oregano and cook for 1 minute.
  4. 4.
    Add the diced tomatoes, black beans, corn, vegetable broth, and coconut milk.
  5. 5.
    Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. 6.
    Season with salt and pepper to taste.
  7. 7.
    Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

  • Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
  • Black beans — Rinse the beans well to remove excess salt and starch.

Tips & Tricks

  • For a spicier curry, add more chili powder or a diced jalapeño pepper.
  • Serve with rice or tortilla chips for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Serving advice

Serve hot with rice or tortilla chips.

Presentation advice

Garnish with fresh cilantro for a pop of color and flavor.