Sweet Potato and Kidney Bean Curry
Want to enjoy yummy, creamy, flavorful, and comforting curry this cold winter? Sweet potato and kidney bean curry are very easy to prepare, and you can serve them as a main dish. You can also serve it at family gatherings or holidays as this dish looks colorful and yummy!
Print
Pin
Servings: 6 servings
Calories: 74kcal
Ingredients
- 1 tablespoon coconut oil melted
- 1 small onion chopped
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 2 green onions chopped
- 1 tablespoon curry powder
- 1/4 teaspoon ground allspice
- 1 me dried thyme or 2 sprigs
- 2 cup medium sweet potatoes peeled and chopped
- 1 15-ounce can kidney beans, drained
- 1 cup water
- 1/2 teaspoon Cayenne pepper or 1 whole Scotch pepper
- 1 teaspoon salt
- 1 14-ounces can coconut milk
Instructions
- Heat oil in a large saucepan, add onion, and saute until soft, about 2 minutes. Add garlic, green onions, and ginger, stirring for 1 minute.
- Add curry powder, allspice, and thyme, and cook until fragrant, stirring constantly. Add sweet potatoes, kidney beans, coconut milk, and water.
- Cover the saucepan and bring it to a boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the sweet potatoes).
- Stir in cayenne pepper and salt.
- Remove from heat. Delicious served with salad, brown rice, quinoa, or gluten-free tortilla.
Nutrition
Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 416mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6416IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg