Jamaican Black Bean and Sweet Potato Curry

If you are craving something different, this slightly spicy curry is for you. Black beans and sweet potatoes meet in a coconut sauce that is flavored with tamarind, lime, and ginger. For this recipe, I made a Jamaican curry powder that has hints of anise, cayenne, and allspice.


1 cup cooked black beans, rinsed and drained
1 sweet potato, peeled and diced
1 small onion, diced
1 carrot, peeled and sliced
1 teaspoon minced jalapeno
1 teaspoon minced ginger
2 cloves garlic, pressed
1/2 can coconut milk
1/4 cup water
1 tablespoon tamarind paste
juice of 1 whole lime
juice of 1 whole orange
1 teaspoon vegan sugar
1 tablespoon Jamaican curry powder
1 teaspoon olive oil
Salt, to taste


  1. Dice the onions and carrots. Mince the garlic, ginger, and jalapeno.
  2. Click the “Saute” setting on the Instant Pot. While it heats, peel and cube the sweet potato.black bean sweet potato curry MIP
  3. When the Instant Pot is hot, add the oil, and then saute the onions and carrots until the onions are translucent. Add the garlic, ginger, and jalapeno, and saute for 1-2 minutes, until the garlic is golden.
  4. Add the sweet potatoes, and saute for 2 minutes more.
  5. Add the water, coconut milk, lime and orange juice, tamarind, sugar, and curry powder. Stir to combine.
  6. Add the black beans.
  7. Close and lock the Instant Pot lid. Click the “Chili/Bean” setting.
  8. Allow the curry to cook, and for the steam to release naturally.
  9. Season with salt, if desired.

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