Sweet Potato and Broad Bean Curry

This sweet potato and broad bean curry is a quick and easy plant-based meal that's so much better than takeout. Made with a creamy, mildly spicy curry powder, this flavourful curry pairs great with rice and naan for a satisfying weeknight meal.

Sweet potato and broad bean curry is a delicious plant-based dish that's loaded with protein and vitamins.

Since it's ready in just 40 minutes, it makes the perfect dinner for those nights you're feeling like ordering Indian.

This broad bean curry recipe requires very little effort and is a perfect choice for a hectic weekday, and it's perfect if you're searching for a healthy yet delicious dinner on a budget.

Besides being extra flavourful, this broad bean curry is also versatile as you can add just about any veggies you want.

Why you'll love this sweet potato and broad bean curry

• It's a super simple meal that's packed with veggies and perfect for a busy weeknight.
• You can have it on the table in just 40 minutes.
• It pairs great with basmati rice or naan breads.

Ingredients and substitutions

Coconut oil - You only need a tablespoon of coconut oil to saute the veggies in. If you don't cook with oil, you can saute the veggies in some vegetable stock or water.

Onion - I used yellow onions, but red or white onions would also work well.

Garlic and ginger - Freshly chopped garlic and ginger are ideal here, but feel free to use frozen substitutes if you don't have any on hand.

Curry powder - I like to use a medium curry powder for this curry (the one from Schwartz is good). Use a spicy curry powder or additional red chilli flakes if you want your broad bean curry to be spicier.

Zucchini - You can add any other veggies you want to this curry. Bell peppers, broccoli and cauliflower are all excellent options.

Crushed tomatoes - If you don't have crushed tomatoes, use a can of plum tomatoes that you crush by hand or just a can of chopped tomatoes.

Sweet potatoes - Regular potatoes also work in this curry.

Broad beans - Also known as fava beans, broad beans are green, sweet and tender beans that grow in large pods and are typically harvested in spring.

I used canned broad beans for convenience in this curry, but you can also use dried broad beans.

Dry broad beans are prepared in the same way as other dried beans and should be soaked before cooking in lots of water over low and steady heat.

Coconut milk - Full-fat coconut milk is perfect in this curry, but if you're looking to cut down on fat and calories, use low-fat coconut milk instead.

Lime juice - This is optional but highly recommended to add a bit of brightness to the curry.

How to make this broad bean curry

Heat the coconut oil in a large, deep pan that has a lid and cook the onion for 4-5 minutes over medium heat until translucent.

Add the garlic and ginger and continue to cook for 1 minute until fragrant.

Stir in the salt and curry powder and cook for a further minute.

Add the zucchini and toss to cover them into the curry mix.

Cook for another minute, then stir in the crushed tomatoes.

Add the sweet potatoes and broad beans together with the coconut milk, stir to combine and bring to a simmer.

Cover the pan with a lid and simmer for 20 minutes until the sweet potatoes are fork-tender. Add the lime juice and fresh coriander and serve over your favourite rice.

Leftovers and storage

• Leftovers can be stored in the refrigerator for up to three days.
• The curry can be reheated in the microwave or on the stovetop.
• Allow the curry to cool completely before transferring to freezer-safe containers and freezing for up to three months.

Recipe notes and tips

• Add a can of drained and rinsed chickpeas to the curry to increase the protein content.
• A handful of fresh baby spinach or kale added at the end can add some extra brightness.
• Serve the curry with your favourite rice, or keep it low-carb by serving it over cauliflower rice.

If you liked this sweet potato and broad bean curry, you might also like some of my other easy vegan curry recipes:

• Aubergine and Chickpea Curry
• Thai Coconut Chickpea Curry
• Instant Pot Eggplant Curry
• Thai Mango Curry with Chickpeas
• Vegan Madras Curry with Crispy Tofu

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