Coconut Bean and Sweet Potato Curry

There’s something undeniably comforting about a bowl of Coconut Bean and Sweet Potato Curry. This dish brings together soft, tender sweet potatoes, creamy coconut milk, and a blend of warming spices, creating a deeply flavourful and satisfying meal. It’s naturally vegan and gluten-free, making it a fantastic option for those looking for a wholesome, plant-based dinner that doesn’t compromise on taste.

This curry is not just about great flavour. It’s also quick, easy, and perfect for busy weeknights. With a mix of store-cupboard staples like tinned beans and coconut milk, alongside fresh ingredients like cherry tomatoes and spinach, it strikes the perfect balance between convenience and nutrition. Whether you serve it with fluffy rice, warm flatbreads, or simply on its own, this dish is guaranteed to leave you feeling nourished and satisfied.

Table of Contents

• Ingredient Breakdown
• The Perfect Spice Combination
• The Power of Plant-Based Protein: Beans in Curry
• Sweet Potatoes: Achieving the Perfect Texture 
• Coconut Milk: The Heart of This Velvety Curry
• Serving Suggestions
• More Sweet Potato Recipes

Ingredient Breakdown

• Coconut oil: Adds richness while enhancing the curry’s creamy texture.
• Onion: Builds a savoury base and adds depth.
• Garlic: Intensifies the flavour and pairs beautifully with the spices.
• Ginger: Provides warmth and a subtle zing.
• Curry powder: A fragrant spice blend that forms the backbone of the dish.
• Ground cumin: Adds an earthy, slightly nutty note.
• Ground coriander: Contributes a citrusy, floral touch.
• Ground turmeric: Brings colour and mild bitterness.
• Ground cinnamon: Enhances warmth and depth.
• Garam masala: A complex spice mix that enriches the overall flavour.
• Kashmiri chilli powder: Provides gentle heat and a vibrant colour.
• Sweet potato: Adds natural sweetness and a satisfying bite.
• Cherry tomatoes: Introduce acidity and juiciness.
• Vegetable stock: Deepens the savoury notes and enhances the sauce.
• Butter beans: Provide a creamy texture and boost plant-based protein.
• Chickpeas: Offer additional protein and a pleasant bite.
• Coconut milk: Creates a rich, velvety sauce.
• Baby spinach: Brings freshness and colour.
• Fresh coriander: A fragrant finishing touch that brightens the dish.

The Perfect Spice Combination

A great curry depends on layers of flavour, and this Coconut Bean and Sweet Potato Curry achieves just that with a well-balanced mix of spices. Instead of overpowering heat, this recipe leans on warmth and depth, making it suitable for a variety of palates.

The curry powder, cumin, and garam masala provide a strong aromatic base, while turmeric adds a subtle bitterness that balances the sweetness of the coconut milk and sweet potato. A touch of cinnamon introduces a mild, unexpected warmth, while the Kashmiri chilli powder offers a gentle heat without making the dish too spicy.

If you prefer extra heat, a chopped fresh chilli can be added when cooking the aromatics. Alternatively, a sprinkle of chilli flakes at the end allows you to adjust the spice level to your liking.

The Power of Plant-Based Protein: Beans in Curry

One of the best things about this Coconut Bean and Sweet Potato Curry is its high plant-based protein content. By combining butter beans and chickpeas, this dish provides a substantial, satisfying meal that keeps you feeling full and energised.

Butter beans have a creamy texture, which works beautifully against the slight firmness of chickpeas. Together, they absorb the rich coconut-infused sauce, adding heartiness and nutritional value to the dish. The combination of legumes also provides a variety of essential nutrients, including fibre, iron, and B vitamins, making this curry not just delicious but also incredibly nourishing.

If you’d like to switch things up, cannellini beans, black beans, or even lentils would work as fantastic alternatives. The key is to maintain a balance between texture and flavour absorption.

Sweet Potatoes: Achieving the Perfect Texture

Sweet potatoes are the star vegetable in this dish, offering natural sweetness and a melt-in-the-mouth texture that complements the creamy coconut base. The trick to getting them just right is cutting them into evenly sized pieces. This ensures they cook at the same rate and become beautifully tender without falling apart.

Simmering the curry gently over low heat allows the sweet potatoes to soften while absorbing the surrounding flavours. Since they are naturally starchy, they also help thicken the sauce slightly, giving the dish a rich, velvety consistency.

For a slight variation, butternut squash makes a great substitute, offering a similarly sweet and tender result. If you prefer a firmer texture, carrots or even cauliflower florets can add a different dimension to the dish.

Coconut Milk: The Heart of This Velvety Curry

Coconut milk is what gives this Coconut Bean and Sweet Potato Curry its luxurious, creamy texture. It acts as the perfect backdrop for the bold spices, helping to mellow their heat and bitterness while adding a naturally sweet richness. For the most indulgent curry, opt for full-fat coconut milk. It will yield a thicker, creamier sauce.

To achieve the best texture and consistency, make sure to stir in the coconut milk towards the end of cooking, once the sweet potatoes are tender and the curry has simmered to perfection. This ensures that the coconut milk doesn’t curdle or separate, preserving the smooth, velvety finish that defines this curry.

If you prefer a lighter option, you can replace part of the coconut milk with extra vegetable stock, but keep in mind that the dish may lose some of its creaminess. Nonetheless, this substitution still results in a delicious, wholesome meal.

Serving Suggestions

This Coconut Bean and Sweet Potato Curry is incredibly versatile when it comes to serving. While it’s delicious on its own, pairing it with the right accompaniments can take it to the next level.

• Fluffy basmati rice: The perfect way to soak up the creamy sauce.
• Brown rice or quinoa: A higher-fibre option for a more filling meal.
• Warm flatbreads: Great for scooping up every last bit of curry.
• Steamed greens: Lighten up the meal with a side of tender broccoli or green beans.
• A squeeze of fresh lime: Brightens up the dish and enhances the flavours.

For extra texture, a handful of toasted cashews or coconut flakes sprinkled on top adds a lovely crunch.

More Sweet Potato Recipes

If you’ve enjoyed this Coconut Bean and Sweet Potato Curry, then here are some more recipes for you to try:

• Sweet Potato Hummus: This recipe is perfect for using up any leftover sweet potato you might have knocking about and makes for a delicious, autumnal twist on a classic hummus.
• Sticky Tahini Butter Sweet Potatoes: These sweet potatoes are as delicious as they are indulgent. They’re so simple to make and come together in the time it takes to bake a sweet potato.
• Harissa Sweet Potatoes: Everything a great vegetarian dish should be: bold, flavourful, and deceptively simple to make.
• Cajun Chicken & Sweet Potato Bowls: Delicious, easy to make and so versatile! Chicken and sweet potato roasted in an incredible spice mix served with whatever veg you have in the fridge!

See how I make these recipes and more over on my Instagram!