Nothing says fall comfort food like a warm, fragrant bowl of this sweet potato black bean curry! My family loves how this toss-and-simmer dish blends sweet potato, black beans, and creamy coconut milk into a hearty, one-pot meal.
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Perfect for a cold night or an easy weeknight dinner, this vegan recipe lets fall flavors shine.. My husband can’t get enough of its flavourful spices: curry, paprika, smoky cumin, and earthy cinnamon. Best of all, it's ready in 35 minutes! We love curling up with this curry on chilly fall evenings.
For more sweet potato favorites, try my Air Fryer Sweet Potato Wedges, Oven Roasted Sweet Potatoes, and Sweet Potato Breakfast Hash. They’re hearty dishes packed with natural sweetness and crispy, roasted edges. Let’s get cooking—comfort food is on the menu tonight!
Jump to:
- Why You’ll Love This Sweet Potato Black Bean Coconut Curry
- Ingredients and Substitutions
- How to Make Sweet Potato Black Bean Coconut Curry
- Variations
- Serving Suggestions & Food Pairings for Sweet Potato Black Bean Coconut Curry
- Storage and Reheating Tips
- Top Tips for Sweet Potato Black Bean Coconut Curry
- FAQs
- Related
- Pairing
- Easy One-Pot Sweet Potato Black Bean Coconut Curry (Vegan & Gluten-Free)
Why You’ll Love This Sweet Potato Black Bean Coconut Curry
This creamy black bean curry is one of our favorite dinners! It's an easy, healthy meal packed with fresh veggies and beans for the whole family.
One-pot dish: Cooking everything in one large pot keeps the cleanup minimal.
Diet-friendly: This recipe is vegan, vegetarian, gluten-free, and dairy-free.
Super quick: Ready in 35 minutes, ideal for a weeknight dinner without sacrificing flavor.
Great for meal prep: Double the batch for the week ahead or freeze for later.
Ingredients and Substitutions
A handful of simple ingredients creates this rich, saucy curry that’s packed with plant-based protein! Scroll to the recipe card at the bottom for the exact amounts.
- Olive oil: Adds a neutral base. Swap with coconut oil for a fruitier note or use vegetable or canola oil.
- Onion: Use red or yellow. Red onions have a slightly sweeter bite.
- Garlic: Infuses bold, aromatic flavor. Use 1½ teaspoons garlic powder if you prefer.
- Curry powder: It delivers warm spice. Try garam masala for a deeper flavor.
- Smoked paprika: Regular paprika is a great substitute.
- Ground cumin: It adds smokiness. There is no swap.
- Ground cinnamon: It has an earthy, warm undertone that enhances the rest of the flavors.
- Sweet potato: Use orange sweet potatoes, not Japanese or purple sweet potatoes. Swap with butternut squash for variety.
- Black beans: They offer hearty plant-based protein. Red kidney beans are great swaps.
- Full-fat coconut milk: It makes the recipe creamy. Use light coconut milk for a lighter curry sauce.
- Vegetable broth: It thins the curry slightly while adding flavor. Chicken broth or water can be used instead.
- Spinach: Use regular or baby spinach for a vibrant green pop. Kale or Swiss chard works too.
- Salt and black pepper: They enhance all flavors. Adjust to taste.
- Lime juice: It adds brightness. You can swap it for lemon juice.
- Parsley: It adds a fresh, herby garnish. Fresh cilantro or chopped scallions offer a similar vibe.
See recipe card for quantities.
How to Make Sweet Potato Black Bean Coconut Curry
This easy recipe simmers up a flavorful veggie-bean curry in one pot! See the full recipe below for a cozy dinner that’s ready in no time.
1. Step 1: Heat olive oil in a pot and sauté onions and garlic 3–4 minutes.
2. Step 2: Stir in curry powder, paprika, cumin, and cinnamon for 1 minute.
3. Step 3: Add sweet potatoes, black beans, coconut milk, and stock. Simmer covered 15 minutes, then uncovered 5–7 minutes to thicken.
4. Step 4: Stir in spinach, add lime juice, garnish with parsley, and serve with rice.
Variations
This effortless sweet potato curry is a hit with friends and family, and it’s easy to customize depending on who’s coming for dinner! Here are yummy ways to take it to the next level:
Make it spicy: Add ¼-1/2 teaspoon red pepper flakes or a dash of hot sauce for a bit of heat. You can also top the curry with a drizzle of chili oil.
More veggies: Stir in ½ cup chopped bell peppers, sliced mushrooms, carrots, parsnips with the sweet potatoes for added color and flavor.
Coconut lentil curry: Swap the black beans for red lentils for an easy variation.
Sweet potato-tofu curry: During the last 5-10 minutes of cooking, gently stir in 1-2 cups diced firm tofu for extra protein.
Serving Suggestions & Food Pairings for Sweet Potato Black Bean Coconut Curry
This spiced, creamy black bean curry with sweet potatoes is perfect for fall evenings! Here are our favorite ways to enjoy it:
- Serve over white rice, brown rice, or cauliflower rice, with a side of Cucumber Pepper Salad for a fresh contrast.
- Pair with warm naan or pita bread and Homemade Chipotle Sauce or Spicy Garlic Aioli for dipping.
- Enjoy with a side of roasted cauliflower, green beans, or broccoli.
- Add to a fall spread with Easy 3 Ingredient Pumpkin Muffins or Easy Pumpkin Bread with Cake Mix for a cozy feast.
Storage and Reheating Tips
This smoky sweet potato curry tastes even better the next day! Here’s how to keep it fresh and flavorful.
Refrigeration
Refrigerate it in an airtight container for up to 4 days.
Reheating
Place on medium heat for 8–9 minutes, stirring occasionally. Add a splash of vegetable broth if needed. Microwaving it in 30-second increments works too.
Freezing
Transfer it to a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight.
Top Tips for Sweet Potato Black Bean Coconut Curry
These tips ensure this 35-minute, easy weeknight dinner is absolutely perfect every time!
Cut evenly: Dice the sweet potatoes into 1-inch pieces for even cooking, otherwise, you'll end up with overcooked and undercooked pieces.
Thicken it: Blend half the curry until smooth and pour it back into the pot. Stir well and let everything simmer until slightly thickened.
Prep ahead: Chop the veggies in advance to save prep time right before dinner.
Add leftovers: Clean out the fridge and add any leftover roasted corn, cabbage, broccoli, or cauliflower into the curry during the last 10 minutes of cooking.
Keep the spice mild: Start with ¾ teaspoon curry powder and build up the spice level to taste. It's better to start with a bit less curry powder and gradually add more than ending up with an overly-spiced meal.
FAQs
Here’s what other home cooks are asking about this garlicky, vegetarian curry recipe!
Yes, but regular potatoes won’t be as sweet. It's a good swap if you want to reduce the curry's sweetness.
Absolutely! Add red pepper flakes, chili flakes, or hot sauce to taste.
Yes, but cook the dry beans separately first, as they take longer than canned black beans. Once ready, stir them into the curry.
Yes! Sauté chopped onion and fresh garlic in a large skillet, then transfer to a slow cooker with the other ingredients and cook on low heat for 4–5 hours.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Sweet Potato Black Bean Curry:
This sweet potato black bean coconut curry is a cozy recipe our family loves for an easy weeknight dinner! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more delicious recipes!
Easy One-Pot Sweet Potato Black Bean Coconut Curry (Vegan & Gluten-Free)
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 cup yellow onion finely chopped
- 3 garlic cloves minced
- 1 ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 cups sweet potato peeled and diced
- 1 15 oz can black beans, drained and rinsed
- 1 14 oz can full-fat coconut milk
- ¼ cup vegetable broth
- 1 cup baby spinach packed
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- In a large pot, heat oil over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic, curry powder, smoked paprika, cumin, and ground cinnamon. Stir for 1 minute.
- Add sweet potatoes, black beans, coconut milk, and ¼ cup broth. Season with salt and pepper. Stir well.
- Bring to a gentle simmer. Cover and cook for 15 minutes or until sweet potatoes are fork-tender.
- Uncover and simmer for another 5–7 minutes to thicken the curry into a rich gravy.
- Add spinach and cook just until wilted for a minute or so. Stir in lime or lemon juice.
- Top with parsley or scallions. Serve warm with rice, quinoa, or bread.
Notes
Nutrition
Leanne says
I love that I had this tasty meal on the table in about 40 minutes! It was delicious and easy to follow.
Madhu (Author) says
That is amazing! Quick, easy, and delicious is the best combination, especially on a busy weeknight.
Cara Leonard says
The flavors in this dish are amazing, and packed with nutrients. Thanks for an easy, healthy dinner idea!
Madhu (Author) says
So glad you enjoyed it! I love how it’s both flavorful and nourishing, makes dinner feel so satisfying without the fuss.
Courtney says
I loved this so much!! Not only was it great to have another one-pot meal to choose from, I ended up having almost everything on hand so there was minimal shopping involved. Loved the sweet potatoes and black beans together -- so incredibly good!
Madhu (Author) says
So happy you enjoyed it!! One-pot meals are the best, and I agree, the sweet potato and black bean combo is a winner!
Eva says
This sounds fantastic. We are always looking for good meatless Monday options to always mix it up. I think this is going on next week's menu!
Madhu (Author) says
That makes me so happy to hear! It’s a great pick for Meatless Monday, hope it’s a hit on your menu next week!
Abi says
Made this Sweet Potato Black Bean Coconut Curry tonight, so creamy, hearty, and full of warm spice! The lime and cilantro at the end brighten everything up. Perfect over rice leftovers were even better the next day! Thanks for sharing such a wonderful recipe!
Madhu (Author) says
So glad you enjoyed it! I agree the flavors get even better the next day and it makes the leftovers such a treat.
Madhu (Author) says
I love how easy and comforting this curry is! The sweet potatoes and black beans make it hearty, and the coconut milk gives it such a creamy, cozy flavor. Perfect for a quick weeknight dinner that’s vegan and gluten-free!