Vegan Sweet Potato Curry Spinach

The first time I made this curry, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. That's when I knew this recipe was something special. There's something about the way sweet potatoes soak up all those aromatic spices that makes this dish feel like a warm hug.

I started making this curry regularly during those busy weeks when I needed something nourishing but didn't have hours to spend in the kitchen. My roommate started requesting it every Sunday, and it became our little tradition to make a big batch together while catching up on the week.

Ingredients

• 2 medium sweet potatoes: Peel and cut into 1-inch cubes. They'll break down slightly and thicken the sauce beautifully as they simmer.
• 1 medium yellow onion: Finely chopped. The foundation of flavor that caramelizes slightly as it sautés.
• 2 cups fresh baby spinach: Roughly chopped. Added at the end so it stays bright and vibrant.
• 2 cloves garlic: Minced fresh. Don't use pre-minced here—the fresh flavor really matters.
• 1-inch piece fresh ginger: Grated. Peel it first with a spoon for easiest prep.
• 1 medium red bell pepper: Diced. Adds sweetness and a pop of color against the orange sauce.
• 1 can (400 ml) coconut milk: Full-fat gives the best creamy texture.
• 1 can (400 g) diced tomatoes: Pour in all the juices. They add acidity that balances the rich coconut.
• 2 tbsp coconut oil: Adds subtle flavor that complements the curry spices beautifully.
• 2 tsp curry powder: Your base spice blend. Use a quality brand you trust.
• 1 tsp ground cumin: Earthy and warm. Essential for that authentic curry depth.
• 1/2 tsp ground turmeric: Adds beautiful golden color and subtle earthiness.
• 1/4 tsp cayenne pepper: Optional, but I love the gentle heat it provides.
• Salt and black pepper: Taste and adjust at the end. The amount depends on your curry salt content.
• 1 cup vegetable broth: Helps create the perfect sauce consistency.
• Juice of 1/2 lime: The secret ingredient that brightens everything at the end.
• Fresh cilantro: For garnish. Don't skip it—it adds fresh contrast to the rich sauce.

Instructions

Build your flavor base:

Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent and starting to turn golden.

Wake up the aromatics:

Stir in garlic and ginger, cooking for just 1 minute until fragrant. You want them to release their aroma without burning.

Add the vegetables:

Throw in sweet potatoes and red bell pepper. Sauté for another 2 minutes to start the cooking process.

Toast your spices:

Sprinkle in curry powder, cumin, turmeric, and cayenne. Cook, stirring constantly, for 1 minute until the spices bloom and become fragrant.

Create the sauce:

Pour in diced tomatoes with all their juice, coconut milk, and vegetable broth. Stir well to combine all those beautiful layers of flavor.

Simmer to perfection:

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 when pierced with a fork.

Add the greens:

Stir in chopped spinach and cook for 2-3 minutes until just wilted. It should still be bright green.

Season and brighten:

Stir in lime juice, then taste and adjust salt and pepper. This is when it all comes together.

Finish and serve:

Serve hot, garnished generously with fresh cilantro. Rice or naan on the side is never a bad idea.

Pin It

This curry became my go-to comfort food during a particularly cold winter. Something about sitting down with a steaming bowl of those tender sweet potatoes in creamy sauce made everything feel right again.

Make It Your Own

I've discovered that adding a can of drained chickpeas when you pour in the tomatoes turns this into a protein powerhouse. They absorb all that curry flavor and add the most satisfying texture. Sometimes I throw in a handful of frozen peas during the last few minutes too.

The Perfect Rice

Basmati rice is my classic pairing, but quinoa adds wonderful nuttiness and extra protein. I learned to cook the grains with a pinch of turmeric and a cinnamon stick—they pick up subtle flavors that complement the curry beautifully.

Meal Prep Magic

This recipe doubles effortlessly and keeps in the fridge for up to five days. The flavors actually deepen and meld together as it sits. I always make extra now because the leftovers make the most satisfying lunch.

• Freeze individual portions in freezer-safe containers for up to three months
• Reheat gently with a splash of water or broth to restore the sauce consistency
• Store the fresh cilantro separately and add it just before serving

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There's nothing quite like watching someone take that first bite and seeing their eyes light up. This curry has that effect on people.

Recipe Q&A

→ Can I substitute spinach with other greens?

Yes, kale or Swiss chard work well and add a similar texture and nutritional boost.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper or curry powder to suit your preferred heat intensity.

→ Is this dish suitable for gluten-free diets?

Absolutely, all ingredients used are naturally gluten-free.

→ What can I serve alongside this dish?

Basmati rice, quinoa, or naan bread complement the creamy curry perfectly.

→ How do I add extra protein?

Incorporate drained chickpeas when adding tomatoes to boost protein content.