Vegan Sweet Potato Curry Spinach (Printable)
A creamy, spiced sweet potato and spinach dish simmered to tender perfection with coconut milk and aromatic 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 - 4 cups fresh spinach, roughly chopped
06 - 1 medium red bell pepper, diced
→ Pantry
07 - 13.5 fl oz can coconut milk, full-fat
08 - 14 oz can diced tomatoes
09 - 1 tablespoon tomato paste
10 - 2 tablespoons vegetable oil
→ Spices
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon ground coriander
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly to release the aromas.
04 - Add sweet potatoes and diced red bell pepper, stirring to coat evenly with the spices.
05 - Pour in diced tomatoes with their juices and tomato paste. Stir well to combine.
06 - Add coconut milk, then season with salt and pepper. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Stir in fresh spinach and cook for 2 to 3 minutes until wilted. Adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro and lime wedges if desired. Complement with steamed rice or naan.
# Cooking Tips:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The spices bloom just enough to warm you up without overwhelming anything else on the plate.
- One pot means one pot to clean, which feels like a small victory on a weeknight.
02 -
- Don't skip toasting the spices in oil—it's what transforms them from ingredients into flavor and the whole dish depends on it.
- Add the spinach at the very end so it stays vibrant and doesn't turn dark and bitter.
- Taste as you go and don't be shy about seasoning—the salt makes everything taste more like itself.
03 -
- Full-fat coconut milk makes a visible difference in how creamy and luxurious the sauce feels, so don't reach for the light version.
- If your pot is large enough, you can do everything in one vessel—the actual cooking part is just the 20-minute simmer, which means you're free to set the table or pour a drink while it happens.