Vibrant Sweet Potato & Black Bean Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful, protein-packed curry with roasted sweet potatoes, earthy black beans, and aromatic spices. This Indian-inspired vegetarian recipe (high protein, gluten-free), ready in about 55 minutes, pairs sweet potatoes, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 35 min Serves 4 Indian-inspired cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups diced sweet potatoes with 1 tablespoon olive oil, spread on a baking sheet, and roast for 20 minutes until tender and slightly caramelized, stirring once halfway.
  2. Step 2: While potatoes roast, heat a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 teaspoons curry powder, cooking for 30 seconds until aromatic. Add 1 can rinsed black beans and 1 cup vegetable broth, stirring to combine.
  4. Step 4: Add 1 can coconut milk and 2 cups roasted sweet potatoes to the pot, then bring to a gentle simmer. Cook for 10 minutes until flavors meld, stirring occasionally.
  5. Step 5: Remove from heat, stir in 3 tablespoons chopped cilantro. Serve hot over brown rice or quinoa with extra cilantro for garnish.

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