Vegan Sweet Potato Curry Spinach (Printable)

Tender sweet potatoes and fresh spinach simmered in a creamy, aromatic coconut sauce for a hearty meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 7 oz fresh spinach, roughly chopped
06 - 1 red bell pepper, diced

→ Canned & Pantry

07 - 1 can (13.5 oz) coconut milk
08 - 1 can (14 oz) chopped tomatoes
09 - 1 tbsp tomato paste
10 - 1 tbsp coconut oil or vegetable oil

→ Spices

11 - 2 tsp curry powder
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp turmeric
15 - ⅛ tsp cayenne pepper
16 - Salt and black pepper, to taste

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# How To Make It:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent.
02 - Stir in garlic and ginger; cook for 1 minute until fragrant.
03 - Add curry powder, cumin, coriander, turmeric, and cayenne. Stir well and cook for 1 minute to toast the spices.
04 - Mix in the sweet potatoes and red bell pepper. Sauté for 2–3 minutes.
05 - Add tomato paste, chopped tomatoes with juice, and coconut milk. Stir to combine.
06 - Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until sweet potatoes are fork-tender. Stir occasionally.
07 - Add chopped spinach and simmer for 2–3 minutes until wilted. Season with salt and pepper.
08 - Serve hot, garnished with cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • The sweet potatoes become impossibly tender, almost melting into the sauce while still holding their shape enough to feel substantial
  • Everything simmers in one pot, meaning fewer dishes and more time to actually enjoy eating
  • The spices hit that perfect balance where it's warming and aromatic without being overwhelmingly spicy
02 -
  • The sweet potatoes can be finicky about cooking evenly, so try to cut them into uniform 1-inch cubes to ensure some pieces don't turn to mush while others are still firm
  • Don't rush the step where you toast the spices in the onion mixture, those 60 seconds transform them from dry powder into something much more fragrant and complex
  • The curry will thicken as it sits, so if you're making it ahead, add a splash of water or coconut milk when reheating to loosen it back up
03 -
  • Use full-fat coconut milk rather than light coconut milk, as the fat is what carries all the spice flavors and gives the curry its luxurious texture
  • Taste and adjust the seasoning before serving, as the amount of salt needed can vary based on your curry powder and canned tomatoes

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