Coconut Sweet Potato Green Bean Curry

Coconut Sweet Potato Green Bean Curry is the kind of dish that makes weeknight dinners feel both comforting and exotic. With tender chunks of sweet potato, crisp green beans, and a silky coconut milk base, this curry delivers bold flavor in every bite. The spices bloom gently, creating layers of warmth without overwhelming heat, while a splash of lime at the end brightens the entire dish.

Because it comes together in one pot, this curry is both approachable and satisfying. The natural sweetness of sweet potatoes balances beautifully with the creamy coconut broth, and the green beans add a fresh, crisp contrast. Best of all, it’s flexible—serve it over jasmine rice, quinoa, or pair with naan to soak up every last drop.

Interestingly, curries like this trace their roots to Southeast Asia, where coconut milk has long been a staple in creating velvety, spice-infused dishes. This recipe brings those vibrant flavors into your own kitchen, making it a must-try for anyone craving a plant-based comfort meal with flair.

Recipe Yield: 4 servings

INGREDIENTS

1 large sweet potato, peeled and cut into 1-inch cubes
2 cups green beans, trimmed and halved
1 can (14 oz) coconut milk
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 cup vegetable broth
1 tbsp soy sauce
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp sea salt, or to taste
½ tsp black pepper, or to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

INSTRUCTIONS

1. Sauté aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.

2. Build flavor:
Add red curry paste, turmeric, cumin, and smoked paprika. Stir for 1–2 minutes to bloom the spices.

3. Add vegetables:
Stir in sweet potato cubes, tossing to coat in the spice mixture. Cook for 3 minutes.

4. Simmer curry:
Pour in coconut milk, vegetable broth, soy sauce, salt, and pepper. Stir well, bring to a gentle simmer, cover, and cook for 15 minutes until sweet potatoes are almost tender.

5. Add green beans:
Uncover and stir in green beans. Simmer uncovered for 8–10 minutes until beans are tender-crisp and sweet potatoes are fully cooked.

6. Finish and serve:
Stir in lime juice, adjust seasoning if needed, and remove from heat. Serve hot, garnished with fresh cilantro.

Helpful Tips to Perfect This Recipe

Balance the Heat: Use mild or hot red curry paste depending on your spice preference. Add crushed red pepper for extra heat.
Creamier Texture: For a richer curry, stir in 2 tablespoons of cashew butter along with the coconut milk.
Make It a Meal: Serve this curry over jasmine rice, quinoa, or warm naan bread for a hearty and filling dish.

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