Caribbean Curried Sweet Potato and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-powered stew featuring tender sweet potatoes and black beans simmered in a fragrant coconut curry broth with Caribbean spices. This caribbean-inspired one pot (vegetarian) ready in about 50 minutes pairs (13.5 oz) coconut milk, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and sauté for 5 minutes until soft and translucent, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp chopped fresh thyme, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tsp curry powder and 1 tsp ground cumin, cooking for 30 seconds until spices are aromatic.
  4. Step 4: Add 1 lb diced sweet potatoes, 30 oz rinsed black beans, 13.5 oz coconut milk, and 1 cup vegetable broth. Bring to a gentle simmer.
  5. Step 5: Cover and simmer for 25 minutes, or until sweet potatoes are fork-tender.
  6. Step 6: Stir in 1 finely chopped Scotch bonnet pepper (if using) and 1 tsp salt. Simmer uncovered for 5 minutes to meld flavors, then adjust seasoning to taste.

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Frequently asked questions

How long does Caribbean Curried Sweet Potato and Black Bean Stew take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean Curried Sweet Potato and Black Bean Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Caribbean Curried Sweet Potato and Black Bean Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean Curried Sweet Potato and Black Bean Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Caribbean Curried Sweet Potato and Black Bean Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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