Black Bean Sweet Potato Curry
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!
Ingredients
- 1 tbsp butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 14-oz can fire roasted tomatoes
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1 14-oz can black beans drained and rinsed
- 1/2 tbsp ground coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp crushed red pepper flakes
- 1/2 tsp turmeric
- 1 14-oz can 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
- hot sauce
Instructions
- 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!
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.
Nutrition
Calories: 293kcalCarbohydrates: 55gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 193mgPotassium: 936mgFiber: 9gSugar: 12gVitamin A: 32550IUVitamin C: 12mgCalcium: 116mgIron: 3mg
Tried this recipe?Let us know how it was!