sweet potato and black bean curry

Hey there foodies!

If you’re looking for a cozy, filling and flavorful meal to warm up on a chilly night, this sweet potato and black bean curry is just what you need.

The combination of sweet and savory flavors, spiced up with curry, cumin, and coriander, will have your taste buds dancing in no time! Plus, it’s vegetarian and gluten-free, so it’s a crowd-pleaser for everyone. Let’s get cooking!


  • 2 large sweet potatoes, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can diced tomatoes
  • 1 can coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)



  1. Heat up a large pot or Dutch oven over medium heat. Toss in the onion and cook it up for 5-7 minutes until it’s soft and sweet.

  2. Add the garlic and ginger and cook it up for another minute or two, until your kitchen is smelling like a spice market!

  3. Time to spice things up! Add the curry powder, cumin, coriander, and cayenne pepper, and give it a good stir. Get ready to feel the heat!

  4. Add the sweet potatoes and toss them in the spice mixture until they’re fully coated. Add a pinch of salt and let them cook for 5 minutes or so.

  5. Drain and rinse your black beans, and add them to the party, along with the diced tomatoes and coconut milk. Give it a good stir, and bring it all to a simmer.

  6. Turn down the heat to medium-low, cover, and let it simmer for 20-25 minutes, or until the sweet potatoes are cooked through and tender.

  7. Taste and adjust seasoning as needed, then serve it up hot, with some fresh cilantro on top for an extra pop of color and flavor.

Get ready to dig in and enjoy this delicious sweet potato and black bean curry!


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