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Sweet Potato Bean Curry

Sweet Potato Bean Curry I was looking for something to do with the beautiful sweet potatoes that are in season now, other than the typical sweet potato casserole. Here is a tasty curry that is not too sweet. Serves 4-6.


    • 1 large sweet potato
    • 1 Tbsp vegetable oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 tsp minced ginger root
    • 1 Tbsp mild curry powder
    • 1/4 tsp salt
    • 1 Tbsp all-purpose flour
    • 2 c vegetable stock
    • 1 large tomato, chopped
    • 1-15 oz can cranberry beans (or pintos)
    • 1 c frozen peas
    • 1 lemon or lime, cut in wedges


  1. Peel sweet potato and cut in 1/4 inch dice. Set aside.
  2. In a large, heavy pot on medium heat, warm oil. Saute onion for 3-4 minutes, or until transparent.
  3. Add garlic, ginger root, curry powder, flour and salt; saute another minute or two.
  4. Stir in vegetable stock, tomatoes, and beans, sweet potatoes, and peas.
  5. Bring to a simmer. Reduce heat and simmer about 12-15 minutes, or until sweet potatoes are tender.
  6. Serve over rice and with lemon or lime wedges. If desired, sprinkle with nuts.

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