White Bean Curry with Tomatoes, Sweet Potatoes, and Mustard Greens

White beans look beautiful when coated in this red tomato-based curry. The warming spices of this curry are great for a cold evening and the beans provide nice protein. Pair with brown rice for a complete meal.

Recipe adapted from Sinfully Spicy (2013).


  • 1 c white (or bean of your choice)
  • 1/2 c onions chopped
  • 1 c tomatoes chopped
  • 1 small bunch mustard greens or use another green of choice
  • 1 small sweet potato chopped
  • 2 cloves
  • 1 bay leaf
  • 2 cloves garlic finely chopped
  • 1 t ginger finely chopped
  • 1 t turmeric powder
  • 1 t red chili powder adjust heat to taste
  • 2 t coriander powder
  • 1/2 t garam masala powder
  • 1/2 t cinnamon
  • 4 T sunflower oil
  • salt to taste
  • 1 bunch cilantro chopped for garnish
  • yogurt for garnish


Soak the beans overnight. Drain the beans and rinse well. Cook the beans in 3 cups of water until they are tender, 45 minutes to 1 hour. Strain and reserve the cooking water for the curry.

Prepare the sweet potatoes by boiling them in a separate pot until they are tender.

In another pot, add the oil and heat. Add in the onions and cook until translucent. Add in the bay leaf and cloves and saute for a little while longer. Next add in the garlic and ginger and cook until very fragrant. Add in the tomatoes along with the spices, except for the cinnamon and garam masala, and cook on low heat until the oil starts separating from the mix along the sides of the pot. Add in the greens until they are wilted and tender along with the prepared sweet potatoes. Then add the cooked beans, stir well and add in enough water until you like the consistency of the stew. This will depend on your own preferences. Allow the stew to come to a simmer, cook for 8-10 minutes, add the cinnamon and garam masala and cook an additional 2 minutes.

Remove from heat and top with fresh cilantro and a spoonful of yogurt as you serve over some beautiful brown rice.

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