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Add olive oil to the pot with chopped onions and sauté on medium heat until the onions are softened.
Add crushed garlic and minced ginger and sauté for a minute.
Add black beans, garam masala, cumin, ground coriander, turmeric, and cayenne pepper and gently toss the beans and spices with the onions. Let it cook for a minute to lightly toast the spices.
Add crushed tomatoes and vegetable stock and bring to a simmer. Then reduce the heat and let it simmer for 10 minutes.
Add salt, pepper, heavy cream, coconut sugar, and chopped cilantro and stir in.
Serve over basmati rice, topped with ground black pepper, fresh cilantro, and lime wedges.