Coconut Bean and Sweet Potato Curry
This mild but tasty plant-based curry combines butter beans, chickpeas and sweet potato with coconut milk and flavourful spices. It’s naturally vegan, gluten-free and so quick and easy to make – perfect for a weeknight dinner. Like your curries extra spicy? Add a chopped chilli (or 2!) when cooking the aromatics.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: vegan
Ingredients
Scale
- coconut oil or neutral oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 40 g ginger
- 2 tsps curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp garam masala
- 1 tsp mild Kashmiri chilli powder
- 1 large sweet potato, cut into 2cm pieces
- 200 g cherry tomatoes
- 400 ml vegetable stock
- 1 x 400g tin butter beans, drained and rinsed
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400ml tin coconut milk
- 200 g baby spinach
- small handful of fresh coriander, roughly chopped
Instructions
- Heat a couple of tablespoons of coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute, then add the spices and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Add the sweet potato, cherry tomatoes, vegetable stock, butter beans, chickpeas and coconut milk and season very generously with salt.
- Turn the heat up to medium-high and bring the curry to a bare simmer. Reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the sweet potato is cooked through.
- Add the baby spinach and stir until wilted. You may need to do this in two batches, waiting for the first to wilt down before adding the next.
- Taste and season with sea salt and freshly-ground black pepper. Top with the fresh coriander and serve with rice and/or flatbreads.