Vegan Sweet Potato Curry Spinach

The first time I made this curry, I was trying to use up a pile of sweet potatoes that had been sitting on my counter longer than I'd like to admit. I chopped them into rough cubes, heated some oil, and the moment the spices hit the pan, my entire kitchen transformed into something that smelled like a spice market had relocated to my stove. My partner wandered in asking what was cooking, and I realized I'd stumbled onto something genuinely comforting that also happened to be plant-based.

I made this for friends who were skeptical about vegan food, and watching them go back for seconds was quietly satisfying. The spinach wilts right at the end, so it stays bright and doesn't disappear into the sauce, which somehow made the whole dish feel fresher than I expected.

Ingredients

• Sweet potatoes: These stay slightly firm if you don't overcook them, creating a nice contrast with the creamy sauce, so don't be tempted to cut them smaller than an inch.
• Onion: This gets the foundation going, so give it those full 4–5 minutes to actually soften and turn translucent.
• Garlic and ginger: Freshly minced, not from a jar—the difference is real once you taste it cooked into the oil.
• Coconut milk: Full-fat is the only way; lite versions leave the curry tasting thin and one-dimensional.
• Curry powder, cumin, turmeric, and coriander: These warm spices build on each other, so toasting them for that minute really matters.
• Diced tomatoes and tomato paste: The paste adds depth and richness that fresh tomatoes alone can't reach.
• Spinach: Fresh and roughly chopped—it wilts down significantly, so don't worry about the pile you're adding.
• Red bell pepper: Adds sweetness and color without overpowering the other flavors.

Instructions

Build your base:

Heat the oil over medium heat and let the onion soften until it's turning golden at the edges. This takes about 4–5 minutes and it's worth waiting for, because this is where all the flavor starts.

Wake up the aromatics:

Stir in the garlic and ginger for just 1 minute until the smell hits you—that's how you know they're ready. Don't let them brown or they'll turn bitter.

Toast the spices:

Add all your dry spices and keep stirring for 1 minute so they release their essential oils and the whole pot smells absolutely incredible. This step transforms everything.

Add the vegetables:

Toss in the sweet potatoes and bell pepper, stirring so they get coated in that spiced oil. You want every piece touched by the aromatics.

Create the sauce:

Pour in the tomatoes with their juice and stir in the tomato paste until it's dissolved. Add the coconut milk, season with salt and pepper, and bring it to a gentle boil.

Let it simmer:

Lower the heat, cover, and let it bubble gently for 20 minutes, stirring occasionally so nothing sticks to the bottom. The sweet potatoes should be fork-tender when you're done.

Finish with freshness:

Stir in the spinach and let it wilt for 2–3 minutes, then taste and adjust your salt, pepper, or cayenne as needed. Serve hot with cilantro and lime wedges if you've got them.

Save to Pinterest

There was a moment, maybe three-quarters through cooking, when I tasted the sauce and realized it was exactly balanced—warm but not overpowering, rich but not heavy. I thought about how many great dishes come from just understanding how flavors work together, not from complicated techniques or rare ingredients.

The Sweet Potato Secret

Sweet potatoes are forgiving in ways regular potatoes aren't; they stay creamy even if you accidentally simmer them a bit too long, which has saved me more than once. The natural sweetness plays beautifully against the spices, so you don't need to add any sugar to balance heat.

Making It Richer or Protein-Packed

If you want to make this more substantial, a can of drained chickpeas stirred in with the sweet potatoes adds protein without changing the flavor profile. Some people swear by kale instead of spinach if they want something with more structure, though the cooking time stays the same.

What to Serve It With

Steamed rice is the obvious choice, but this curry also works beautifully over quinoa if you want something with more nutrition built in. Naan or flatbread is perfect for scooping up the sauce, and a squeeze of lime at the table ties everything together beautifully.

• Brown rice or white rice both work, but cook your rice separately so the curry stays creamy.
• A lime wedge isn't optional—it brightens everything and makes the spices pop.
• Fresh cilantro on top adds color and a fresh note that the curry needs.

Save to Pinterest

This is the kind of recipe that shows up when you need something nourishing and real, and it reminds you that vegan cooking doesn't mean compromise. It just means understanding what makes food taste good and building from there.

Recipe FAQs

→ Can I substitute spinach with other greens?

Yes, kale or chard work well as alternatives and add a different texture while maintaining the dish's vibrant color.

→ How do I adjust the spiciness level?

Modify the amount of cayenne pepper or omit it entirely to suit your preferred heat tolerance.

→ Is coconut milk essential for the creamy texture?

Full-fat coconut milk provides the creamy consistency and subtle sweetness; alternatives may alter the flavor and texture.

→ Can I add protein to this dish?

Adding drained chickpeas during cooking boosts protein content while complementing the existing flavors.

→ What sides pair well with this dish?

Steamed rice, quinoa, or naan bread are excellent choices to accompany and enhance the meal experience.