Vibrant Sweet Potato & Black Bean Curry
A colorful, protein-packed curry with roasted sweet potatoes, earthy black beans, and aromatic spices. This indian-inspired vegetarian (high protein, gluten-free) ready in about 55 minutes pairs tablespoon olive oil, minced garlic, teaspoons curry powder 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 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
- 2 medium, peeled and diced into 1/2-inch cubes (about 2 cups) sweet potatoes
- 1 tablespoon olive oil
- 1 medium, finely chopped (about 1 cup) onion
- 3 cloves, minced garlic
- 2 teaspoons curry powder
- 1 can (15 ounces), rinsed and drained canned black beans
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 3 tablespoons, chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, stir in 3 tablespoons chopped cilantro. Serve hot over brown rice or quinoa with extra cilantro for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vibrant Sweet Potato & Black Bean Curry take to make?
Total time is about 55 minutes (20 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 Vibrant Sweet Potato & Black Bean Curry?
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 tablespoon olive oil from drying out.
Can I substitute ingredients in Vibrant Sweet Potato & Black Bean Curry?
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 Vibrant Sweet Potato & Black Bean Curry 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 Vibrant Sweet Potato & Black Bean Curry high protein?
Yes — this recipe is tagged high protein, 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
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
