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Black bean and sweet potato curry

This was a surprising hit with my carnivore husband! Great flavour, filling and really nutritious. Perfect vegetarian meal to replenish muscles after a workout. Lots of fibre, iron and vitamin C too.

Ingredients (serves 2):

  • 1 sweet potato cubed

  • Approx 250g of butternut squash cubes (I use frozen)

  • 1 tsp each of ground cumin, ground coriander, turmeric, sweet paprika and garam masala

  • 1 tbsp light olive or rapeseed oil

  • 1 small onion finely chopped

  • 1-2 garlic cloves crushed

  • 1 tsp grated fresh ginger (or could use ground. I keep in the freezer and grate from frozen)

  • 400g chopped tomatoes can

  • 1 tbsp tomato puree

  • 150 ml hot water

  • 400g can of black beans drained and rinsed

  • 200g baby spinach

  • Squeeze of lemon juice

  • 25g cashews

  • Salt and freshly ground black pepper

  • Fresh coriander (if you've got it)

  • Serve with greek yoghurt


  • Heat the oven to 200 degrees / 180 fan

  • Put the sweet potatoes, squash in a baking tray and sprinkle over a bit of salt, and half the cumin and paprika

  • Add half the oil and mix so all the veg is covered in the spice and oil

  • Roast in the oven for approx 20-25 mins

  • Heat the oil in the large pan, and fry the onion for a few mins until softened

  • Add the garlic, ginger and remaining spices. Cook for one minute.

  • Add the tinned tomatoes, tomato puree, hot water and beans, bring to the boil and simmer for 10 mins.

  • Add the roasted veg, spinach and turn off the heat.

  • Stir in a handful of coriander if using, lemon juice, cashews. Season to taste.

  • Serve with a dollop of yoghurt.


Adapted Anita Bean recipe.

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