Vegan Sweet Potato Curry Spinach (Printable View)
A vibrant dish featuring sweet potatoes, spinach, coconut milk, and warming spices for a wholesome vegan meal.
# Ingredient List:
→ 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 - 1 can (13.5 fl oz) coconut milk, full-fat
08 - 1 can (14 oz) 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
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook 4 to 5 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, coriander, and cayenne pepper. Stir constantly and cook for 1 minute to release aromas.
04 - Add sweet potatoes and red bell pepper; stir to coat evenly with spices.
05 - Pour in diced tomatoes with their juices and tomato paste; mix thoroughly.
06 - Pour in coconut milk and season with salt and black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Stir in chopped spinach and cook 2 to 3 minutes until wilted. Adjust seasoning as needed.
08 - Serve hot, garnished with fresh cilantro and lime wedges if desired. Ideal with steamed rice or naan.
# Expert Suggestions:
01 -
- It tastes like comfort but comes together in under an hour, which somehow feels like cheating in the best way.
- The spices are forgiving and the curry gets better with every spoonful as the flavors deepen and settle together.
- It's genuinely nourishing without making you feel like you're eating something virtuous, which is the dream.
02 -
- Cut your sweet potatoes into pieces roughly the same size so they cook evenly—if some are twice as big as others, you'll have some still firm while the rest fall apart.
- The spinach wilts dramatically, so don't be alarmed when that big handful becomes almost nothing by the end.
- Taste before you serve because this curry's seasoning changes subtly as it cooks, and you might want to adjust it.
03 -
- Keep your spice cabinet fresh—old spices are the difference between a curry that whispers and one that actually sings, so replace them every year or so.
- If your coconut milk separates when you open the can and you see thick cream on top, don't shake it; stir that rich part right into the pot first for extra creaminess.