Black Bean Sweet Potato Curry Recipe

This black bean sweet potato curry is packed full of flavor, with just the right amount of heat, and is perfectly creamy! Made with simple ingredients this easy curry can be on the table in under 30 minutes, and makes the perfect side or vegetarian main dish!

I love curry, both making it and eating it, all different kinds, all levels of spice. In my mind, you can’t go wrong with a good curry recipe, and this creamy black bean curry is one of my favorites! 

Whether you are a big fan of Indian-inspired cooking or you’ve never tried curry before in your life, I can promise you, that you’ll love this quick and easy vegetarian curry. It’s packed full of flavourful spices and carries all the flavor and taste that a curry should. 

I have toned down the spice a little to help ensure that everyone can enjoy this recipe, including young kids and those who don’t handle spice so well. But you easily make this curry recipe as spicy as you like! 

This easy black bean and sweet potato curry, makes a great lunch or side dish, but it can also be served for supper, it’s the perfect recipe for meatless Monday!

It’s a great recipe to make if you are trying to include more vegetables in your weekly meal plan, or trying to find easy, filling recipes that don’t call for meat. 

My sweet potato curry can be on the table in less than half an hour, it’s relatively cheap to make and is sure to be a hit with the whole family!

How to Make Black Bean Sweet Potato Curry

Ingredients

• butter, you can also use olive oil or coconut oil
• yellow onion, diced. You can also use a white onion or a sweet onion
• fresh garlic, minced
• fire roasted tomatoes
• sweet potatoes, peeled and cut into 1/2-inch cubes
• black beans, drained and rinsed. You can also use dry beans for this recipe, just be sure to adjust your cook time accordingly! If you aren’t a fan of black beans or don’t have any on hand you can easily sub your favorite kind of beans for this recipe. Kidney beans, pinto beans, black-eyed peas, and garbanzo beans all work well. 
• ground coriander
• cumin
• garam masala
• crushed red pepper flakes
• turmeric
• full-fat coconut milk

for serving

• naan bread
• basmati rice, you can also serve this curry with brown rice, white rice, or even cauliflower rice!
• fresh cilantro
• sour cream
• chili flakes
• hot sauce
• fresh corn 
• lemon juice or lime juice

Directions 

In a deep skillet or large saucepan, over medium heat melt your butter until hot and bubbly. Add the diced onion, minced garlic, and chopped sweet potato and saute until the onions are translucent and the sweet potatoes are soft.

Add the spices and cook until fragrant.  Then add the tomatoes and black beans and bring to a simmer, cook stirring often until the tomatoes have broken down, about 10 minutes. 

 Pour in the coconut milk, and stir to combine, continue to cook until hot.

Serve this curry with any of your desired toppings or sides, or on its own!

Enjoy!

Recipe Notes

Any leftover curry can be stored in an airtight container in the fridge for up to 5 days!

If your canned coconut milk has started to separate, pour it into a separate bowl, and whisk until it is smooth and creamy before adding it to the curry. You can also use light coconut milk for this recipe, but the finished curry won’t be as creamy. You can also use half and half or your favorite dairy or non-milk for this recipe in place of the coconut milk.

If you aren’t a huge fan of vegetarian meals, or you are simply looking to add a little extra protein to this recipe, you can easily add shredded chicken, shredded beef, or shrimp to this recipe! 

This recipe can easily be made as mild or hot as you like, if you don’t handle spice well you can easily leave out the crushed red pepper! If you are a fan of heat though you can double or triple the amount of crushed red pepper called for, or add some thinly sliced red chilis.

Be sure to check out these recipes too!

Easy Curried Black-eyed Peas Recipe

Homemade Indian Butter Chicken

Homemade Garam Masala