Vegan Sweet Potato Curry

I threw this together on a rainy Wednesday when my fridge was nearly bare, just sweet potatoes and a forgotten bag of spinach. The smell of toasted cumin filling the kitchen made me forget I was improvising. By the time I stirred in the coconut milk, I knew this would become a regular in my rotation.

The first time I made this for friends, I doubled the batch and watched three people go quiet mid-conversation, just focused on their bowls. One of them texted me the next morning asking for the recipe. That is when I realized this curry had something special.

Ingredients

• Sweet potatoes: Choose firm, unblemished ones and cut them into even cubes so they cook at the same rate, I learned this after ending up with mushy edges and crunchy centers.
• Onion: A finely chopped large onion melts into the sauce and adds natural sweetness that balances the spices beautifully.
• Garlic and ginger: Fresh is essential here, the sharpness mellows as it cooks and creates the aromatic base that makes everything smell incredible.
• Red bell pepper: Adds a slight sweetness and a pop of color, plus it holds its shape nicely in the simmering curry.
• Baby spinach: Wilts down in minutes and brings a fresh, earthy note without overpowering the other flavors.
• Curry powder, cumin, coriander, turmeric, cayenne: Toasting these spices for just a minute wakes up their oils and deepens the flavor, skip this step and the curry will taste flat.
• Coconut milk: Full-fat makes it richer and creamier, but light works too if you want something lighter without losing that silky texture.
• Vegetable broth: Thins the sauce just enough so it coats everything without being too thick, and adds a savory backbone.
• Olive oil or coconut oil: Either works, coconut oil adds a subtle tropical hint that pairs well with the curry.
• Cilantro and lime: Fresh cilantro and a squeeze of lime right before serving brighten the whole dish and cut through the richness.

Instructions

Sauté the aromatics:

Heat the oil over medium heat and add the onion, letting it soften and turn translucent for 3 to 4 minutes. Stir in the garlic and ginger, cooking just until fragrant, about a minute.

Toast the spices:

Add the curry powder, cumin, coriador, turmeric, and cayenne, stirring constantly for a minute to release their aroma. This step transforms the spices from powdery to warm and complex.

Add the vegetables:

Toss in the sweet potato cubes and diced bell pepper, stirring well so every piece gets coated in the toasted spices. Let them cook together for a minute or two.

Simmer the curry:

Pour in the coconut milk and vegetable broth, season with salt and pepper, and bring everything to a gentle boil. Reduce the heat, cover, and let it simmer for 18 to 20 minutes until the sweet potatoes are tender.

Wilt the spinach:

Stir in the baby spinach and cook for 2 to 3 minutes until it wilts down into the sauce. Taste and adjust the seasoning as needed.

Serve:

Ladle into bowls and top with fresh cilantro and lime wedges. Pair it with steamed rice or warm naan if you want something to soak up the sauce.

Save

I remember eating this on the couch with a big bowl and a spoon, the kind of meal where you do not need anything fancy, just comfort and flavor. It became my go-to when I wanted something nourishing without a lot of effort.

Make It Your Own

If you want extra protein, toss in a drained can of chickpeas when you add the sweet potatoes, they soak up the sauce and make it even heartier. You can swap kale for spinach if you prefer something sturdier, just add it a few minutes earlier so it has time to soften. Adjust the heat by leaving out the cayenne or adding more if you like a kick.

Storage and Reheating

This curry keeps well in the fridge for up to four days and actually tastes better the next day after the flavors meld. Reheat gently on the stove with a splash of broth or water to loosen the sauce. It also freezes beautifully for up to three months, just thaw overnight and warm it up.

Serving Suggestions

I love serving this over fluffy basmati rice or with warm naan to scoop up every bit of sauce. A simple cucumber salad or a handful of roasted cashews on top adds nice texture and contrast.

• Pair with steamed jasmine or basmati rice for a classic combination.
• Serve alongside warm naan or roti for dipping and scooping.
• Top with roasted cashews or toasted coconut flakes for added crunch and richness.

Save

This curry has a way of making any evening feel a little warmer and more intentional. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe FAQ

→ Can I use kale instead of spinach?

Yes, kale can be substituted for spinach. It offers a slightly earthier flavor and holds up well during cooking.

→ How do I adjust the spice level?

Modify the amount of cayenne pepper according to your heat preference, or omit it for a milder taste.

→ What can I add for extra protein?

Stir in a can of drained chickpeas along with the sweet potatoes to boost protein content.

→ Is coconut milk necessary?

Coconut milk adds creaminess and richness, but you can substitute it with another plant-based milk if preferred.

→ Can this dish be prepared ahead of time?

Yes, it stores well in the refrigerator for up to 3 days and flavors deepen when reheated.

→ What sides complement this dish?

Steamed rice or warm naan bread pair nicely to soak up the flavorful sauce.