Save to Pinterest This hearty bowl combines tender sweet potatoes and fresh spinach in a rich coconut-based sauce, infused with aromatic curry spices. The natural sweetness of potatoes balances beautifully with the creamy coconut milk and warming spices, creating a satisfying meal that's both nourishing and full of vibrant flavors.
The dish comes together in just 45 minutes, making it perfect for weeknight dinners. Serve over steamed basmati rice or alongside warm naan to soak up the fragrant sauce. Each bite delivers a comforting blend of textures and tastes that will appeal to both plant-based enthusiasts and anyone seeking a wholesome, flavorful meal.
It was a dreary Tuesday evening when I first threw sweet potatoes and coconut milk into a pot without a real plan. The house filled with the warm scent of toasted cumin and turmeric, instantly lifting my mood. That accidental mash up turned into the most vibrant, golden stew I had ever made. Now it is the meal I turn to when I need something comforting but healthy.
I served this to my friend who claimed she hated curry, and she went back for seconds without saying a word. Watching the vibrant orange color brighten up the dinner table is always a highlight of my week. It is the kind of meal that makes everyone forget they are eating vegetables.
Ingredients
- 2 medium sweet potatoes: They add natural sweetness and hold their shape perfectly during the simmer.
- 1 can coconut milk: Full fat is best here because it creates that luscious restaurant style texture.
- 1 yellow onion: Finely chopping it ensures it melts into the sauce and provides a savory base.
- 2 cloves garlic: Fresh minced garlic offers a punch of flavor that powder simply cannot match.
- 2 tbsp curry powder: Use your favorite blend to customize the heat level to your liking.
- 2 cups fresh spinach: It wilts down quickly at the end to add fresh green color and nutrients.
Instructions
- Sauté the onion:
- Heat the oil in a large pot and cook the onion until it turns soft and translucent.
- Add aromatics:
- Stir in the garlic and ginger just until you smell that wonderful fragrance.
- Soften vegetables:
- Toss in the sweet potatoes and red bell pepper to let them start softening up.
- Toast spices:
- Sprinkle in the spices and stir constantly for a minute to wake up their flavors.
- Simmer base:
- Pour in the tomatoes, coconut milk, and broth then give everything a good stir.
- Cook potatoes:
- Let it bubble gently until the potatoes are tender enough to easily pierce with a fork.
- Wilt greens:
- Dump in the spinach and stir until it just wilts into the sauce.
- Finish season:
- Squeeze in the lime juice and season with salt and pepper to make the flavors pop.
Save to Pinterest I realized this recipe was a keeper when I found myself excited about the leftovers the next day. The flavors seem to deepen overnight, making it the perfect packable lunch. It turns a mundane workday meal into something special.
Serving Suggestions
Basmati rice acts as the perfect sponge to soak up every drop of the rich sauce. A warm piece of naan bread is also ideal for scooping up the tender chunks of potato.
Adjusting The Heat
If you enjoy a kick, do not hesitate to add more cayenne or some chopped chili peppers. The sweetness of the potatoes balances beautifully with a higher level of spice.
Storing The Leftovers
This curry stores exceptionally well in the fridge for up to four days.
- Let the pot cool completely before transferring it to an airtight container.
- Reheat gently on the stove with a splash of water to loosen the sauce.
- You can freeze portions for up to three months for easy future meals.
Save to Pinterest I hope this curry brings a little warmth and color to your table just as it has to mine. Enjoy every delicious spoonful.
Recipe FAQs
- → How do I make the curry creamier?
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Use full-fat coconut milk instead of light versions for a richer, creamier texture. You can also add a tablespoon of coconut cream or cashew butter toward the end of cooking for extra richness.
- → Can I add protein to this dish?
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Yes, add a can of drained chickpeas or lentils when you pour in the tomatoes. Tofu cubes or pan-fried tempeh also work well as protein additions.
- → What other vegetables can I use?
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Kale, Swiss chard, or collard greens can replace spinach. Try adding cauliflower, butternut squash, or green beans for extra texture and nutrition.
- → How should I store leftovers?
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Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stovetop with a splash of water or broth.
- → Can I freeze this curry?
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Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of spinach may change slightly after freezing.
- → How can I adjust the spice level?
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Reduce or omit the cayenne pepper for milder flavor. For more heat, add fresh jalapeños, serrano peppers, or increase cayenne to 1/2 teaspoon. Always taste before serving.
