Vegan Sweet Potato Curry Spinach (Printable)
A vibrant, hearty dish with tender sweet potatoes, coconut milk, and fresh spinach, simmered with spices.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 4 cups fresh spinach, roughly chopped
06 - 1 medium red bell pepper, diced
→ Pantry
07 - 1 can (13.5 fl oz) coconut milk, full-fat
08 - 1 can (14 oz) diced tomatoes
09 - 1 tbsp tomato paste
10 - 2 tbsp vegetable oil
→ Spices
11 - 2 tsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp ground coriander
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate curry powder, cumin, turmeric, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly to release aromas.
04 - Add cubed sweet potatoes and diced red bell pepper. Stir to evenly coat with the toasted spices.
05 - Pour diced tomatoes with their juices and tomato paste into the pot. Mix thoroughly.
06 - Stir in the coconut milk, season with salt and pepper, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until sweet potatoes reach tenderness.
07 - Add the fresh spinach and cook an additional 2 to 3 minutes until wilted. Adjust seasoning as necessary.
08 - Serve immediately, garnished with chopped cilantro and lime wedges if desired. Excellent when accompanied by steamed rice or naan.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The sweet potatoes get creamy without any dairy, thanks to full-fat coconut milk doing all the heavy lifting.
- One pot means minimal cleanup, which is honestly the real magic here.
02 -
- If you skip toasting the spices, you'll taste the difference immediately—they stay dusty and raw instead of blooming into warmth.
- Full-fat coconut milk isn't optional; it's the whole reason this tastes creamy without cream, so don't substitute it with light versions.
- Add the spinach at the very end so it stays vibrant green instead of turning dark and losing its texture.
03 -
- Adjust the cayenne to your heat tolerance; start small and you can always add more, but you can't take it out.
- This curry tastes even better the next day after the flavors have had time to meld, so leftovers are genuinely better than the first serving.