Spicy Sweet Potato and Butter Bean Sabzi: Easy One-Pot Curry

Have you ever opened your pantry at 6 PM, stared at a jar of beans, and wondered how to turn them into something spectacular? We have all been there. Often, we default to a simple toast topper, but today, I want to show you how to transform humble ingredients into a vibrant, flavor-packed feast. This Spicy Sweet Potato and Butter Bean Sabzi is the answer to your weeknight dinner dilemma.

Combining the earthy sweetness of root vegetables with the creamy richness of “Queen” butter beans, this dish strikes the perfect balance between comfort and spice. It is a rustic, one-pot wonder that relies on the magic of tempering cumin seeds and the tangy depth of pomegranate molasses. Whether you are a dedicated vegetarian or just looking to reduce your meat intake, this butter bean sabzi delivers a hearty, protein-packed punch that feels like a warm hug in a bowl. Let’s get cooking!

Ingredients

The secret to the luscious texture of this curry is using the starchy liquid from the bean jar. Here is everything you need to build these complex flavors:

this now & bake later ❤️

Timing

This dish comes together surprisingly quickly, making it ideal for busy evenings.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes (faster than ordering Indian takeout!)

Step-by-Step Instructions

Step 1: Temper the Spices and Sauté Onions

Start by heating 2 tablespoons of sunflower oil in a large pan—make sure it has a fitting lid, as you will need it later. Set the stove to medium heat. Once the oil is shimmering, add the 1 tsp of cumin seeds. Wait for them to sizzle and release their aroma (about 30 seconds).

• Action: Immediately add the thinly sliced red onion. Stir well and crank the heat up to high. Cook for 7-8 minutes, stirring frequently to ensure they caramelize without burning.
• Tip: If the onions start to stick or char too quickly, add a tiny splash of water to deglaze the pan and keep them soft.

Step 2: Cook the Sweet Potatoes

Add the diced sweet potatoes along with a generous pinch of salt. Mix well to coat the potatoes in the onion-cumin mixture. Sauté over high heat for 2 minutes to seal the outside.

• Action: Pour in the 250ml of vegetable stock (or water). Lower the heat to medium, cover the pan, and let it simmer for 18-20 minutes.
• Check: You want the potatoes to be tender (pierceable with a knife) but not falling apart. If the pan looks dry, add a splash more liquid. Once tender, stir in the chilli flakes, turmeric, and garam masala.

Step 3: Add Beans and Molasses

This is where the magic happens. Pour in the jar of butter beans including all that thick, starchy bean stock from the jar. Add the 3 tsp of pomegranate molasses (or your honey/lemon substitute).

• Action: Stir gently to combine so you don’t mash the beans. Cover the pan again and simmer for another 3-4 minutes.
• Why this works: The starches from the potatoes and the bean liquid will emulsify, naturally thickening the gravy into a rich, glossy sauce.

Step 4: Wilt the Spinach

Remove the lid and toss in the 100g of baby spinach.

• Action: Fold the spinach into the hot curry gently. It will look like a lot of volume initially but will shrink down rapidly. Cook for just 1-2 minutes until the leaves are wilted and vibrant green.

Step 5: Rest and Garnish

Turn off the heat. This step is crucial: let the sabzi rest for at least 5 minutes. This allows the flavors to meld and the sauce to thicken further as it cools slightly.

• Action: Spoon the curry into warm bowls. Top with a dollop of yogurt for creaminess, and sprinkle with nigella seeds and fresh coriander leaves. Serve immediately with warm roti or fluffy naan to mop up the sauce.

Nutritional Information

This plant-based dish is a nutritional powerhouse. Here is an estimation per serving (based on 4 servings):

• Calories: ~320 kcal
• Protein: 12 g (Excellent plant-based source)
• Carbohydrates: 45 g (High in complex carbs)
• Fiber: 14 g (Great for digestion)
• Fat: 9 g (Mostly unsaturated from sunflower oil)
• Vitamin A: High (from sweet potatoes)

Note: Butter beans are incredibly satiating due to their high fiber content, helping you feel full for longer.

Healthier Alternatives

This recipe is naturally healthy, but here are a few tweaks to suit specific dietary goals:

• Reduce Oil: You can reduce the sunflower oil to 1 tablespoon or use a splash of vegetable broth to water-sauté the onions if you are strictly oil-free.
• Boost Protein: Stir in a handful of paneer cubes or tofu along with the beans to increase the protein content for post-workout recovery.
• Sugar-Free: If you are watching your sugar intake, omit the pomegranate molasses (which contains natural fruit sugars) and use just lemon juice and a pinch of dried mango powder (amchur) for tartness.
• Greens Variation: Swap spinach for chopped kale or chard. Just remember to add these greens 3-4 minutes earlier than the spinach, as they take longer to tenderize.

Serving Suggestions

To turn this butter bean sabzi into a complete feast, try these pairings:

• Classic Indian Style: Serve with hot, buttered naan, roti, or paratha. The texture of the bread is perfect for scooping up the thick gravy.
• Rice Lover: Pair with Jeera (cumin) rice or a simple turmeric pilaf to soak up the juices.
• Cooling Sides: A bowl of cucumber raita or plain Greek yogurt is essential if you went heavy on the chilli flakes. It balances the heat perfectly.
• Crunch: Add some poppadoms on the side for a satisfying textural contrast.

Common Mistakes to Avoid

Here is how to ensure your curry comes out perfect every time:

• Discarding the bean liquid: Many people drain and rinse canned beans out of habit. Solution: For this recipe, that thick liquid is liquid gold! It creates the sauce. If you accidentally drain it, you will need to add more stock and perhaps a teaspoon of cornstarch to get the right consistency.
• Undercooking the onions: Pale onions lack depth. Solution: Be patient in step 1. You want the onions soft, golden, and sweet before adding the potatoes.
• Mushy Potatoes: Sweet potatoes cook faster than regular potatoes. Solution: Cut them into uniform 1.5 cm chunks and check them at the 15-minute mark so they don’t turn into mash.
• Burning the spices: Adding powdered spices (turmeric/garam masala) into hot oil too early can burn them, making the curry bitter. Solution: Add them after the liquid/potatoes are in, or just before the liquid, stirring constantly.

Storing Tips

This curry tastes even better the next day as the spices have more time to develop!

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat. You may need to add a splash of water as the beans and potatoes will soak up moisture in the fridge.
• Freeze: While you can freeze this for up to 1 month, sweet potatoes can sometimes become slightly grainy upon thawing. It is best enjoyed fresh or from the fridge.

Conclusion

This Spicy Sweet Potato and Butter Bean Sabzi proves that vegetarian cooking doesn’t have to be complicated to be incredibly satisfying. The combination of sweet, spicy, and tangy flavors, wrapped up in a creamy, hearty texture, makes it a winner for any night of the week. Plus, it’s all made in one pot, meaning less washing up for you!

Try it out and let us know in the comments how you handled the spice level! Did you use pomegranate molasses or the lemon twist? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, global comfort food recipes delivered straight to your inbox.

FAQs

Q1. Can I use canned butter beans instead of jarred “Queen” beans?

Absolutely. While jarred Queen beans are larger and creamier, standard canned butter beans work well too. Just make sure to use two 400g tins to match the quantity, and try to use the liquid from the can if it looks thick. If the liquid is watery, drain it and use vegetable stock instead.

Q2. What can I substitute for sweet potato?

If you aren’t a fan of sweet potatoes, butternut squash or pumpkin are excellent alternatives. They have a similar cooking time and sweetness. For a lower-carb option, you could use cauliflower florets, but add them later in the cooking process as they cook much faster (around 10-12 minutes).

Q3. Is this recipe gluten-free?

Yes, the curry itself is naturally gluten-free! Just ensure your vegetable stock is certified gluten-free. To keep the meal gluten-free, serve it with rice or gluten-free flatbreads instead of traditional wheat-based naan or roti.

Q4. I don’t have pomegranate molasses. Is it essential?

It provides a unique sweet-and-sour depth that characterizes this dish, but it isn’t a dealbreaker. As mentioned in the ingredients list, you can replicate the flavor profile by mixing 1 tsp of honey (or maple syrup) with the juice of half a lemon. Add this at the same stage you would add the molasses.

Spicy Sweet Potato and Butter Bean Sabzi: Easy One-Pot Curry

Evelyn Marcella Rivera

This vibrant one-pot sabzi transforms pantry staples into a cozy, protein-packed curry. Tempered cumin seeds, caramelized onions, sweet potatoes, and creamy butter beans simmer with turmeric, garam masala, and a tangy kiss of pomegranate molasses for a glossy, spicy sauce. Finished with spinach and herbs, it’s weeknight-easy and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian-Inspired

Servings 4 servings

Calories 320 kcal

Equipment

• Large sauté pan with lid
• Wooden Spoon
• Measuring Cups & Spoons

Ingredients

  

Sabzi

• 1 jar (660 g) Queen butter beans include the bean liquid
• 2 tbsp sunflower oil or other neutral oil
• 1 tsp cumin seeds whole, for tempering
• 1 red onion thinly sliced
• 225 g sweet potato peeled, 1.5 cm dice
• 250 ml vegetable stock or water
• 1-2 tsp chilli flakes to taste
• 2 tsp ground turmeric heaped
• 2 tsp garam masala
• 3 tsp pomegranate molasses or 1 tsp honey + juice of 1/2 lemon
• 100 g baby spinach

To Finish

• 1 handful fresh coriander chopped, for garnish
• 1 pinch nigella seeds optional, for garnish
• yogurt for serving; omit for vegan

Instructions

 

• Temper & sauté: Heat oil in a large lidded pan over medium. Add cumin seeds; when they sizzle (≈30 sec), add onion. Cook on high, stirring, 7–8 min until golden. Deglaze with a splash of water if sticking.
• Cook sweet potato: Add diced sweet potato and a pinch of salt; toss 2 min. Pour in stock, cover, and simmer on medium 18–20 min until just tender.
• Spice & bean stage: Stir in chilli flakes, turmeric, and garam masala. Add butter beans with their liquid and pomegranate molasses. Simmer covered 3–4 min to thicken.
• Wilt & rest: Fold in spinach to wilt (1–2 min). Turn off heat and rest 5 min to let the sauce gloss and thicken.
• Finish: Serve with coriander, nigella seeds, and a dollop of yogurt if desired. Pair with warm roti or naan.

Notes

Jarred bean liquid helps emulsify and thicken the curry naturally. Adjust chilli to taste. Substitute honey + lemon for pomegranate molasses if needed.

Keyword butter bean curry, one-pot vegan dinner, spicy vegetarian curry, sweet potato sabzi