Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- and brother-in-law-to-be, and I’ve managed to snag some time to share this gorgeous sweet potato leek butter bean curry with you all.

Sweet Potato Leek Butter Bean Curry-Emma's Little Kitchen

One of my most popular recipes to date has been my roasted sweet potatoes and leeks in coconut curry sauce. It’s still a favourite of mine, but I thought it should get a little makeover to elevate it from side dish to main meal.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

This upgraded recipe is beefed up with some glorious, meaty butter beans, and has some extra oomph from layering in some more spices. The resulting dish is a creamy, aromatic curry to keep you cosy all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen


Sweet Potato Leek Butter Bean Curry
Prep time
Cook time
Total time
Serves: 4
  • 1 tbsp coconut oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 thumb sized piece of ginger, minced
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • chilli powder to taste (we have been omitting this to make it baby friendly!)
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 400ml low sodium vegetable stock
  • 1 tin of coconut cream
  • 1 tin of butter beans (400g)
  • 1tbsp honey or agave
  • juice of 1 small lemon (sub for lime if you wish)
  • small handful of fresh coriander to garnish
  • Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)
  1. In a large lidded skillet, heat oil over a medium heat. Add onion, and sauté for about 3 minutes until beginning to soften. Add the leeks, garlic and ginger, and cook for a few minutes more until soft and aromatic.
  2. Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
  3. Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
  4. Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.


Adapted from my roasted sweet potato and leek in coconut curry sauce recipe.

Chickpeas make a great substitute for butter beans if you can’t find them.


  1. bloomsbc says:

    I made this for family to enjoy as a side dish and it is delicious! However, for our tastes, I would ramp up the spices next time as I found it flavorful but a bit bland. That is not to criticize the recipe, just personal choice. I will make it often as love the creaminess of the butter beans & coconut milk.

    • Emma says:

      Yes, the creaminess is so lovely! I definitely err on the side of caution with spice- especially cooking for a 1 year old! Glad you ramped up the spice 🙂

Comments are closed.