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Sweet Potato & Butterbean Curry

November 14, 2017

This sweet potato and butter bean curry is perfect for these dark autumn nights, it's full of fibre and healthy fats which your gut will love you for. Little tip: make big portions as it keeps perfectly for lunch the next day or stored in an air tight container in the fridge for a quick dinner that upcoming week! 




1 tsp olive oil

one large sweet potato 

one can butter beans 

200ml coconut milk 

Turmeric 1/4 tsp 

2 tbsp tomato paste 

2 tbsp water 

1 tbsp olive oil 

1 tsp garam masala 

1/2 onion chopped 

3 cloves chopped garlic 

1/4 can chopped tomatoes 




1. Chop the sweet potato into medium sized chunks 


2. Place the sweet potato into a medium sized pan with boiling water to cover. Simmer on medium heat for approx. 20 mins. 


3. Add 1 tsp olive oil in a medium sized frying pan. Heat 1-2 mins on medium heat. 


4. Add chopped onion and garlic. Fry for approx. 5 mins. 


5. Mix tomato paste, garam masala, turmeric and 2 tbsp water into a small pot until a paste forms. 


6. Fry with the onion and garlic for 30 seconds. Stir frequently. 


7. Add butter beans. Fry 3 mins. 


8. Add 200ml coconut milk and olive oil. Simmer 5 mins. 


10. Add cooked sweet potato (ensure soft, should be able to place a fork in and take back out easily). 


11. Next add the chopped tomatoes and stir. 


12. Simmer 20 minutes on low-medium heat. 



Serve and simmer with cauliflower rice, brown rice or quinoa. 














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