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Vegan Sweet Potato, Black Bean and Coconut Curry

Tip: Substitute the black beans for chickpeas or kidney beans if desired.


  • 3 large sweet potatoes; cubed, skin on)
  • 100g dried black beans)
  • 1 can full-fat coconut milk)
  • 1 small white onion, chopped)
  • 1 garlic clove, crushed)
  • 2 salad or vine tomatoes, chopped)
  • 1 sprig of fresh thyme)
  • 1/2 tsp each of paprika, curry powder, garam masala & chilli powder)
  • 1/2 tsp black mustard seeds)
  • Salt and black pepper to taste)
  • 1 tbsp flavourless cooking oil)
  • 2 cups water)
  • Soya milk (optional)


Soak the black beans in a cup of cold water for at least 2 hours, or overnight if possible.

Gently simmer in a deep non-stick saucepan for 25-30 minutes until tender, then drain and set aside.

In the same pan, heat the oil on a low heat. Add the mustard seeds, onion and garlic, and fry until they begin to pop.

Add the potatoes to the pan with the spices, thyme, seasoning and second cup of water. Steam with the lid on for 15 minutes until tender.

Stir in the chopped tomatoes, black beans and coconut milk. Cook for 5 minutes and remove from the heat. The sauce should be thick and creamy, coating the back of a spoon. Drizzle with soya cream and serve with any grain or bread for a filling family feast!

Recipe by Not Without Cake