Vegan Sweet Potato Curry (Printable)
Tender sweet potatoes and fresh spinach simmered in creamy coconut milk with warming 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 piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 4 cups fresh baby spinach (approximately 4.2 ounces)
→ Spices & Seasonings
07 - 1 tablespoon curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper (optional, adjust to taste)
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 1 can (13.5 fl oz) coconut milk (full-fat or light)
14 - 1 cup vegetable broth
15 - 1 tablespoon olive oil or coconut oil
→ Garnish
16 - Fresh cilantro leaves, chopped
17 - Lime wedges
# How to Make It:
01 - Heat the olive oil in a large pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
03 - Incorporate curry powder, ground cumin, ground coriander, turmeric, and optional cayenne pepper. Toast the mixture for 1 minute, stirring constantly to release aromas.
04 - Add diced sweet potatoes and red bell pepper to the pot. Stir well to evenly coat with the toasted spices.
05 - Pour in the coconut milk and vegetable broth. Season with salt and freshly ground black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 18 to 20 minutes until sweet potatoes are tender.
06 - Stir in fresh baby spinach and cook for 2 to 3 minutes until wilted.
07 - Taste the curry and adjust salt, pepper, or spice levels as needed.
08 - Serve the curry hot, garnished with chopped fresh cilantro and lime wedges. Optionally accompany with steamed rice or naan.
# Expert Advice:
01 -
- It tastes like you spent hours on it, but the whole thing comes together in 45 minutes with minimal effort.
- The sweet potatoes turn impossibly creamy, soaking up all the coconut and spice in a way that feels indulgent without being heavy.
- Its the kind of dish that works on a weeknight but also impresses when you need something colorful and vibrant for guests.
02 -
- Dont skip toasting the spices, even if youre in a hurry, because those 60 seconds are what transform them from dusty powders into something aromatic and alive.
- If your sweet potatoes arent tender after 20 minutes, give them a few more minutes rather than cranking up the heat, which can break them apart or scorch the bottom of the pot.
- Add the spinach at the very end so it stays bright green and tender, not muddy and overcooked.
03 -
- Use full fat coconut milk if you want the curry to feel luxurious and rich, but light coconut milk works if youre watching calories without sacrificing too much creaminess.
- Grate your ginger on a microplane instead of chopping it, because it distributes more evenly and you wont bite into any stringy pieces.
- If the curry feels too thick after simmering, thin it out with a bit more broth or a splash of coconut milk, and if its too thin, let it simmer uncovered for a few extra minutes to reduce.