Vegan Sweet Potato Curry Spinach

The first time I made this curry, I was standing in my kitchen on a gray afternoon, watching the spices bloom in hot oil and suddenly the whole room smelled like warmth and comfort. I'd grabbed a few sweet potatoes from the farmers market without a real plan, but when I opened a can of coconut milk and thought about how good this could be, everything clicked. There's something about the way golden turmeric and cumin transform simple vegetables that made me feel like I'd uncovered a secret. Now I make this whenever I need to remember that the best meals don't require anything fancy, just good timing and spices that know what they're doing.

I remember making this for my sister who'd just gone vegan, and I was honestly nervous about whether she'd actually enjoy it or just be polite. But watching her go back for seconds while asking what was in it—that moment made me realize this isn't a compromise dish, it's just really good food that happens to be plant-based. Since then, it's become the thing I make when I want to feed people well without any fuss.

Ingredients

• Sweet potatoes: The real star here—they get creamy and almost melt into the sauce, so don't skip peeling them or cut them smaller if you're in a hurry.
• Onion, garlic, and ginger: This trio is the foundation everything builds on, and the extra minute you spend mincing them properly pays off in how the curry actually tastes.
• Fresh spinach: It wilts down to almost nothing, so that four cups of greens becomes just enough body in the finished dish.
• Red bell pepper: Adds sweetness and brightness, though orange works just as well if that's what you have.
• Coconut milk: Use the full-fat kind without apology—it's what makes this creamy and luxurious, and it's worth the small difference in cost.
• Diced tomatoes: Canned is perfect here because the juice is part of what makes the sauce, and honestly canned tomatoes are more reliable than fresh most of the time.
• Tomato paste: A small spoon adds depth and helps balance the sweetness of the potatoes and coconut milk.
• Curry powder, cumin, turmeric, coriander: These spices are why this tastes like itself—toasting them briefly in the oil wakes them up and changes everything about the finished curry.
• Cayenne pepper: Optional, but start with a tiny pinch if you want any heat at all, because it sneaks up on you.

Instructions

Build your base with onions:

Heat the oil in a large pot over medium heat, then add the chopped onion. Let it soften for about 4–5 minutes, stirring occasionally, until it starts to turn golden and smell sweet. You'll know it's ready when you can't quite find any raw white pieces anymore.

Wake up the aromatics:

Stir in the garlic and ginger and cook for just one minute—this is when your kitchen gets that sharp, alive smell that tells you something delicious is happening. Don't let it burn or it turns bitter.

Toast the spices:

Add all your spices at once and stir constantly for about 60 seconds, letting them open up and release their warmth into the oil. You'll actually smell the difference this one minute makes.

Add your vegetables:

Toss in the sweet potato cubes and diced bell pepper, stirring to coat everything in that spiced oil. It won't look like much yet, but it will.

Build the sauce:

Pour in the diced tomatoes with all their juice and stir in the tomato paste, breaking it up as you mix. This becomes the foundation that everything simmers in.

Simmer and soften:

Add the coconut milk, season with salt and pepper, and bring it to a gentle boil. Lower the heat, cover the pot, and let it simmer for about 20 minutes, stirring every few minutes, until the sweet potatoes are tender enough that a fork slides through easily.

Finish with spinach:

Stir in the fresh spinach and cook for 2–3 more minutes until it's completely wilted and dark. Taste it now and add more salt, pepper, or cayenne if it needs it.

Save

There's a moment when this curry is simmering, when the kitchen fills with steam and you can just barely smell the turmeric underneath the coconut milk, that makes cooking feel like the most peaceful thing in the world. That's when I usually set the timer and just sit with a cup of tea, knowing something good is taking care of itself on the stove.

How to Make It Your Own

This curry is honest food, which means it's also flexible food. If chickpeas sound good to you, drain a can and add them with the sweet potatoes—they add protein and a slightly nutty texture that works beautifully. Some people swear by kale instead of spinach, which holds up a bit better if you like chunkier greens. You can also adjust the heat level completely by deciding how much cayenne goes in, or skipping it entirely if you're cooking for people who don't like spicy things.

What to Serve It With

Steamed rice is the obvious choice and honestly the best one, because it soaks up the sauce and turns every spoonful into something more complete. Quinoa works beautifully too if you want something with more protein, and if you have naan or any flatbread around, that's perfect for pushing the curry around the plate and making sure you don't waste a drop. Some people serve it over roasted cauliflower, which creates a different kind of meal entirely.

Make It Part of Your Week

This is exactly the kind of curry that tastes even better the next day after the flavors have settled and gotten to know each other. It reheats beautifully in the microwave or in a pot with a splash of water if the sauce looks too thick. I often make a double batch on Sunday and know I have lunch handled for a couple of days, which is its own kind of magic.

• Leftover curry keeps for 3–4 days in the refrigerator and freezes beautifully for up to three months.
• If you're meal prepping, portion it into containers before the spinach gets added, then stir that in fresh when you're ready to eat it.
• A squeeze of lime juice right before serving brightens everything, even if you weren't planning to use it.

Save

This curry reminds me every time I make it that the simplest meals often bring the most quiet joy. It's the kind of food that feeds both your body and whatever part of you needed comfort that day.

Questions & Answers

→ Can I substitute spinach with other greens?

Yes, kale or Swiss chard can be used as alternatives to spinach, offering similar texture and nutrition.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper or omit it entirely for a milder version while keeping the warmth of other spices.

→ What protein options complement this dish?

Adding chickpeas enhances protein content and maintains the dish’s plant-based profile.

→ Is coconut milk necessary for the creamy texture?

Coconut milk provides a rich creaminess, but you can use cashew cream or a plant-based alternative if preferred.

→ What are good side dishes to serve with this curry?

Steamed rice, naan, quinoa, or even flatbreads complement the flavors and texture perfectly.