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Japanese Sweet Potato and Black Bean Curry (vegan)

This Japanese Sweet Potato and Black Bean Curry (vegan) is a cozy and easy to make meal.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner
Cuisine Indian
Servings 2
Calories 799 kcal

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.

Notes

This makes 2 servings.
You can use any sweet potato in place of the japanese sweet potato.

Nutrition

Calories: 799kcalCarbohydrates: 84gProtein: 16gFat: 51gSaturated Fat: 43gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1078mgPotassium: 2400mgFiber: 19gSugar: 42gVitamin A: 22896IUVitamin C: 201mgCalcium: 268mgIron: 11mg
Keyword japanese sweet potato curry, sweet potato black bean curry
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