Thai Coconut Sweet Potato Curry with Black Beans
A vibrant, protein-packed curry with creamy coconut milk, sweet potatoes, and black beans, simmered with aromatic Thai spices for a restaurant-quality meal. This thai-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs coconut oil, small, diced red onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1 medium, peeled and diced into 1/2-inch cubes sweet potato
- 1 tbsp coconut oil
- 1 small, diced red onion
- 2 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 can (15 oz), rinsed and drained black beans
- 1, thinly sliced red bell pepper
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 diced sweet potato and cook for 5 minutes, stirring occasionally, until slightly softened.
- Step 2: Add 1 diced red onion, 2 minced garlic cloves, and 1 minced tablespoon of ginger. Cook for 3 minutes until onions are translucent and fragrant.
- Step 3: Stir in 1 tbsp red curry paste and cook for 1 minute until aromatic, then add 1 cup vegetable broth and 1 can coconut milk, stirring to combine.
- Step 4: Bring to a gentle simmer, then add 1 can rinsed black beans, 1 sliced red bell pepper, 1 tbsp soy sauce, and 1 tbsp lime juice. Simmer for 15 minutes until sweet potatoes are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped cilantro. Serve immediately over rice with extra lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Coconut Sweet Potato Curry with Black Beans take to make?
Total time is about 40 minutes (15 min prep + 25 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 Thai Coconut Sweet Potato Curry with Black Beans?
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 coconut oil from drying out.
Can I substitute ingredients in Thai Coconut Sweet Potato Curry with Black Beans?
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 Thai Coconut Sweet Potato Curry with Black Beans 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 Thai Coconut Sweet Potato Curry with Black Beans vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
