Curry is one of my favorite things to make, especially in the fall. This Japanese Sweet Potato and Black Bean Curry (vegan) is my latest curry recipe and it is so good.
This recipe uses japanese sweet potatoes which I love, but feel free to use any sweet potato. The black beans can also be subbed out for another bean, but again sweet potatoes and black beans are such a good combo that you do not want to miss.
I love japanese sweet potatoes! For more yummy japanese sweet potato recipes try my japanese sweet potato soup or my air fried japanese sweet potato fries.
Let's get into the recipe.
Why you'll love this recipe
- It's vegan, gluten free, dairy free and plant based
- Since it is made in one pot it requires minimal clean up
- It is easy to make and ready in less than 30 minutes
- It is full of fiber and protein
- Thanks to the spices it is anti-inflammatory
What ingredients do I need to make sweet potato and black bean curry?
- onion
- garlic
- bell pepper
- sweet potato
- cumin seeds
- mustard seeds
- turmeric
- parsley or cilantro
- curry paste
- black beans
- crushed tomatoes
- lime
- maple syrup or honey
- soy sauce
- coconut milk
- black pepper to taste
Substitutions
- Japanese sweet potato - any sweet potato works here.
- Cilantro - mint or parsley is a good substitute.
FAQ
Yes BUT this will make the curry less creamy.
Japanese sweet potatoes have the best flavor. They taste like a regular sweet potato but with more rich umami flavor.
How do I make sweet potato black bean curry?
- Add onions to your pot and cook for 5 minutes.
- Add all remaining ingredients to the pot and simmer for 20 more minutes.
- Serve and enjoy!
Other cozy plant based meals to try
If you make this Japanese Sweet Potato and Black Bean Curry (vegan), please leave me a rating and review on this blog post.
Tag me on Instagram so I can repost you!
Japanese Sweet Potato and Black Bean Curry (vegan)
Ingredients
- 1 small onion - finely chopped
- 4 garlic cloves - minced
- 2 bell peppers - finely sliced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 small japanese sweet potato - cubed can sub regular sweet potato
- 1 bunch parsley or cilantro - finely chopped
- 1 jalapeno - finely chopped with seeds removed
- 2 tablespoon red curry paste
- 2 cans black beans
- 1 24 ounce can crushed tomatoes
- juice from 1 lime
- 1 tablespoon maple syrup or honey
- 1 tablespoon vinegar I used rice wine vinegar
- 1 tablespoon soy sauce can sub salt to taste
- 1 can full fat coconut milk
- black pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook for 5 minutes.
- Add peppers, garlic, cumin and mustard seeds. Cook for 5 more minutes.
- Add all remaining ingredients to the pot. Cover and bring to a boil. Lower to a simmer and cook for ~20 minutes or until everything is cooked through.
- Let curry cool and serve with your favorite sides and toppings.
Mary says
This curry is fantastic. So flavorful and easy to make.