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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does 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 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 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 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 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.

What others are saying

Related recipes