Vegan Sweet Potato Curry Spinach

There's something about the smell of spices hitting hot oil that makes me feel like I'm cooking in someone else's kitchen, in the best way possible. This sweet potato curry came together on a Tuesday when I had spinach that needed using and a craving for something warm that didn't feel heavy. The golden turmeric and coconut milk create this silky sauce that clings to every cube of sweet potato, and somehow it tastes like comfort but also feels completely fresh. It's become the dish I make when I want to feed people well without fussing.

I made this for my neighbor who had just moved in, and she came back the next week asking if I'd teach her how. We cooked it together in my kitchen with the window open, and she noticed how the sweet potatoes get almost creamy as they soften in the sauce. That moment when someone tastes something you've made and their whole face changes—that's what this curry does.

Ingredients

• Sweet potatoes: Two medium ones, peeled and cut into 1-inch cubes—they'll soften into that perfect tender texture without falling apart.
• Onion: One large onion, finely chopped, because it's the foundation that everything else builds on.
• Garlic: Three cloves, minced, which will practically disappear into the sauce and add depth you can't quite name.
• Fresh ginger: A 1-inch piece, grated, for a gentle warmth that moves through every bite.
• Fresh spinach: Four cups roughly chopped—add it at the very end so it stays bright and doesn't turn into mush.
• Red bell pepper: One medium one, diced, adding sweetness and color alongside the sweet potatoes.
• Coconut milk: One 400 ml can, full-fat if you can find it, because the cream is what makes this feel luxurious.
• Diced tomatoes: One 400g can with juices, which adds acidity to balance the richness.
• Tomato paste: One tablespoon, concentrated and earthy, deepening the flavor.
• Vegetable oil: Two tablespoons for cooking everything.
• Curry powder: Two teaspoons—this is your main spice, so don't skip it.
• Ground cumin: One teaspoon, warm and slightly nutty.
• Ground turmeric: Half a teaspoon, for that golden color and subtle earthiness.
• Ground coriander: Half a teaspoon, gentle and almost floral.
• Cayenne pepper: A quarter teaspoon, optional, added only if you want heat.
• Salt and black pepper: To taste at the end, when you can judge what it needs.
• Fresh cilantro and lime: Optional but recommended—they brighten everything up at the very last moment.

Instructions

Start with heat and aromatics:

Heat your vegetable oil in a large pot over medium heat, then add the chopped onion. You'll want to cook it for 4 to 5 minutes, stirring occasionally, until it's soft and just starting to turn golden at the edges. This is when your kitchen will start to smell inviting.

Build the fragrance:

Stir in the minced garlic and grated ginger, cooking for about a minute until the smell becomes almost sharp and alive. You'll know it's ready when you can barely stand how good it smells.

Toast your spices:

Add the curry powder, cumin, turmeric, coriander, and cayenne if using. Stir constantly for about a minute so the spices get warm and release all their essential oils into the oil. This step changes everything—the curry powder goes from dusty to vibrant.

Add the vegetables:

Toss in the cubed sweet potatoes and diced red bell pepper, stirring well so every piece gets coated in that spiced oil. Take a moment to appreciate the colors.

Build the sauce:

Pour in the diced tomatoes with all their juices and add the tomato paste, stirring until everything is combined and the paste is distributed throughout. This creates the base of your sauce.

Simmer gently:

Add the coconut milk and season with salt and pepper. Bring it to a gentle boil, then lower the heat, cover the pot, and let it simmer quietly for about 20 minutes, stirring occasionally. The sweet potatoes will become tender and the sauce will thicken slightly and marry together.

Finish with spinach:

Stir in your fresh spinach and cook for just 2 to 3 minutes until it's wilted and bright green. This is the final step before serving, so taste it now and adjust the salt, pepper, or heat to your liking.

Save

There was an evening when I realized this curry had become the thing I made when people I cared about were visiting, and that felt significant somehow. It's nourishing without being heavy, impressive without being complicated, and it makes your home smell like you've been cooking with intention.

Why This Curry Works

The combination of spices here isn't random—each one plays a role in creating warmth and depth. Turmeric gives you that golden earth tone, cumin adds warmth, coriander softens everything with a subtle floral note, and curry powder ties it all together. The sweet potatoes and coconut milk create a natural creaminess that makes you forget there's no dairy involved, and the spinach added at the end keeps everything feeling fresh and not too heavy. The acid from the tomatoes balances the richness, which is why this feels bright instead of dense.

Variations and Add-Ins

Once you've made this once, you'll start seeing it as a template. If you want more protein, a drained can of chickpeas stirred in with the sweet potatoes works beautifully and adds substance. Kale works just as well as spinach if that's what you have, though it needs a few extra minutes to soften. You can play with the heat level by adjusting the cayenne—some people love it without any heat at all, while others go heavier on the pepper for a real kick.

What to Serve It With

This curry is at its best served over something that can soak up the sauce. Steamed rice is the obvious choice and lets the curry take center stage, while quinoa adds a completely different texture and nuttiness. If you're in the mood for bread, naan is perfect for tearing and scooping. Some people serve it with brown rice for a more wholesome feel, and honestly, all of these options are right.

• Finish each bowl with fresh cilantro and a squeeze of lime for brightness.
• Have extra lime wedges at the table so people can adjust it to their taste.
• Leftovers reheat beautifully and taste even better the next day when the spices have settled in.

Save

This curry has a way of becoming one of those recipes you make again and again, each time discovering something new about it. It's the kind of dish that feeds you and the people around you, and that feels like enough.

Recipe FAQ

→ How can I adjust the spice level?

Control the heat by varying the amount of cayenne pepper or choosing milder curry powder blends. Removing the cayenne altogether creates a gentler flavor.

→ Can I substitute the spinach with another leafy green?

Yes, kale or Swiss chard can be used instead. Adjust cooking times accordingly, as some greens take longer to wilt.

→ What cooking vessels work best for this dish?

A large pot or Dutch oven provides even heat distribution, making it ideal for simmering the curry gently and thoroughly.

→ Is it possible to add more protein to this meal?

Adding canned, drained chickpeas when adding sweet potatoes boosts the protein content and adds texture without altering the flavors significantly.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.