Vegan Sweet Potato Curry

I was standing in my kitchen on a rainy Tuesday, staring at two sweet potatoes and half a bag of wilting spinach, when this curry was born. The idea of ordering takeout felt lazy, so I grabbed a can of coconut milk from the back of the pantry and started chopping. What came together in under an hour turned into one of those meals I now make without thinking, the kind that fills the house with warmth and makes everyone ask whats cooking.

The first time I served this to friends, someone asked if I used to live in India. I laughed because the truth is I just love how forgiving curry is, how you can adjust the heat and sweetness to match your mood. One friend went back for thirds, scraping the pot with naan, and I realized this wasnt just dinner anymore, it was the recipe I'd be making on repeat.

Ingredients

• Sweet potatoes: These are the heart of the dish, turning soft and almost buttery as they simmer, so make sure to cut them into even cubes so they cook at the same rate.
• Onion: A finely chopped onion builds the base and sweetness, and I learned the hard way that rushing this step means losing depth of flavor.
• Garlic and ginger: Fresh is essential here, the sharpness and warmth they bring cant be replicated with powders, and grating them releases more flavor than chopping.
• Red bell pepper: Adds a pop of color and a slight sweetness that balances the earthy spices, plus it holds its shape beautifully in the curry.
• Baby spinach: Wilts down in minutes and adds a fresh green contrast, though kale works too if you want something sturdier.
• Curry powder: The backbone of the spice blend, and I always use a good quality one because it makes all the difference in aroma.
• Cumin and coriander: Toasting these with the other spices unlocks a nutty warmth that fills the kitchen and deepens every bite.
• Turmeric: Gives the curry its golden glow and a subtle earthiness, plus it stains everything so be careful with your cutting board.
• Cayenne pepper: Optional, but a small pinch adds a gentle heat that builds slowly without overwhelming the sweetness.
• Coconut milk: This is what makes the curry creamy and luscious, and I prefer full fat for the richness, though light works if you want it lighter.
• Vegetable broth: Thins out the coconut milk just enough to create a silky sauce that coats the sweet potatoes without being soupy.
• Olive or coconut oil: Coconut oil adds a subtle tropical note, but olive oil works perfectly fine and is what I usually have on hand.
• Fresh cilantro and lime: The final touch, bright and citrusy, cutting through the richness and making every bite feel fresh and complete.

Instructions

Start with the aromatics:

Heat your oil in a large pot over medium heat, then add the chopped onion and let it soften for a few minutes until it turns translucent and smells sweet. Stir in the garlic and ginger, and within a minute your kitchen will smell incredible.

Toast the spices:

Add the curry powder, cumin, coriander, turmeric, and cayenne if using, stirring constantly for about a minute until the spices bloom and release their oils. This step is quick but crucial, it wakes up the flavors and creates the foundation for everything else.

Add the vegetables:

Toss in the sweet potato cubes and diced bell pepper, stirring well to coat them in the spiced oil. Let them hang out in the pot for a minute, soaking up all that flavor before the liquids go in.

Pour in the liquids:

Add the coconut milk and vegetable broth, season with salt and pepper, then bring everything to a gentle boil. Once its bubbling, reduce the heat, cover the pot, and let it simmer for 18 to 20 minutes until the sweet potatoes are fork tender and the sauce has thickened slightly.

Wilt the spinach:

Stir in the baby spinach and let it cook for 2 to 3 minutes, watching it shrink down into the curry. Taste and adjust the seasoning, adding more salt, pepper, or a squeeze of lime if it needs brightness.

Serve it up:

Ladle the curry into bowls, top with fresh cilantro and lime wedges, and serve it over steamed rice or with warm naan for scooping. The first bite should be creamy, fragrant, and just a little bit spicy.

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I made this curry on a night when I felt too tired to cook, and by the time I sat down with a bowl, I realized how much I needed something warm and nourishing. It wasnt just food, it was proof that taking care of yourself doesnt have to be complicated, and sometimes the simplest meals are the ones that stay with you longest.

How to Store and Reheat

This curry keeps beautifully in the fridge for up to four days, and honestly it tastes even better the next day once the flavors have had time to meld. I store it in an airtight container and reheat it gently on the stove with a splash of broth or water to loosen the sauce, though the microwave works in a pinch if youre short on time.

Ways to Make It Your Own

Ive added chickpeas for protein, swapped kale for spinach when thats what I had, and even stirred in a spoonful of tomato paste for a deeper, tangier flavor. Some nights I go heavy on the cayenne, other times I keep it mild and let the sweetness of the potatoes shine, and thats the beauty of this recipe, it bends to whatever you need it to be.

What to Serve Alongside

This curry pairs perfectly with fluffy basmati rice, warm naan for dipping, or even quinoa if you want to keep it light and protein packed. I also love setting out a little bowl of yogurt, though coconut yogurt works for keeping it fully vegan, and some extra lime wedges for people to squeeze over their servings.

• A side of crispy papadums adds a satisfying crunch that contrasts with the creamy curry.
• Pickled onions or mango chutney bring a sweet and tangy brightness that cuts through the richness.
• A simple cucumber salad with lemon and herbs keeps things fresh and cooling on the side.

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This curry has become one of those recipes I make when I want to feel grounded, when the house needs to smell like home, or when I just want something easy and delicious without any fuss. I hope it brings you the same kind of comfort it brings me, one warm bowl at a time.

Recipe FAQs

→ Can I substitute spinach with other greens?

Yes, kale or Swiss chard work well as alternatives, offering similar texture and flavor when cooked.

→ How can I increase protein content?

Adding chickpeas during cooking boosts protein while complementing the curry's texture and flavor.

→ What level of spiciness does this dish have?

The cayenne pepper adds mild heat, adjustable based on personal preference or omitted entirely.

→ Which oils can be used for sautéing?

Olive oil or coconut oil are ideal, as both contribute subtle flavors that enhance the dish.

→ How long should the sweet potatoes simmer?

Simmer until tender, about 18–20 minutes, ensuring they absorb the rich spices and coconut milk.