Vegan Sweet Potato Curry Spinach (Printable)
Creamy coconut curry with tender sweet potatoes, fresh spinach, and aromatic spices. A hearty plant-based meal ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cups fresh baby spinach, roughly chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium red bell pepper, diced
→ Pantry
07 - 1 can (13.5 oz) coconut milk
08 - 1 can (14 oz) diced tomatoes
09 - 2 tbsp coconut oil or vegetable oil
→ Spices
10 - 2 tsp curry powder
11 - 1 tsp ground cumin
12 - 1/2 tsp ground turmeric
13 - 1/4 tsp cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Others
15 - 1 cup vegetable broth
16 - Juice of 1/2 lime
17 - Fresh cilantro, for garnish
# How to Make It:
01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add sweet potatoes and red bell pepper. Sauté for another 2 minutes.
04 - Sprinkle in curry powder, cumin, turmeric, and cayenne (if using). Cook, stirring, for 1 minute to toast the spices.
05 - Pour in diced tomatoes with juice, coconut milk, and vegetable broth. Stir well to combine.
06 - Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 18-20 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Add chopped spinach and cook for 2-3 minutes until wilted.
08 - Stir in lime juice, adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy with rice or naan if desired.
# Expert Advice:
01 -
- The creamy coconut sauce clings to every bite of sweet potato for pure comfort.
- It comes together quickly but tastes like it simmered all day.
02 -
- Do not rush the spice toasting step or the flavors will taste raw and dull.
- Cutting the sweet potatoes into equal sizes ensures they all finish cooking at the same time.
03 -
- Use fresh ginger and garlic instead of powdered versions for the best aromatic punch.
- Adding a splash of soy sauce at the end can add a nice depth of umami flavor.