Vegan Sweet Potato Curry Spinach

I threw this together on a rainy Wednesday when my fridge was down to sweet potatoes, a bag of spinach, and a can of coconut milk I'd forgotten about. The smell of toasted cumin and ginger filled the kitchen so quickly that my neighbor texted asking what I was cooking. That night, I learned that some of the best meals come from limitations, not abundance.

The first time I made this for friends, I panicked because I'd doubled the cayenne by accident. We ended up laughing through tears, passing around lime wedges like lifelines. Now I keep it mild and let everyone add their own heat, because not every dinner guest enjoys that kind of adventure.

Ingredients

• Sweet potatoes: They break down just enough to thicken the sauce while holding their shape, and their natural sweetness balances the spices beautifully. Peel them or the skins will curl up in the curry.
• Onion, garlic, and ginger: This trio builds the aromatic base that makes the whole dish sing. Mince the garlic finely so it melts into the sauce instead of burning.
• Red bell pepper: Adds a pop of color and a slight crunch that contrasts with the tender sweet potatoes. Yellow or orange peppers work just as well.
• Baby spinach: Wilts down to almost nothing but adds a fresh, earthy note at the end. Kale works too, but it needs a few extra minutes to soften.
• Curry powder, cumin, coriander, turmeric, cayenne: Toasting these spices in the pot before adding liquid releases their oils and deepens the flavor exponentially. Skip this step and you'll taste the difference.
• Coconut milk: Full-fat makes the curry rich and velvety, but light works if you want something less indulgent. Shake the can before opening to mix the cream back in.
• Vegetable broth: Thins the coconut milk just enough to keep the curry from being too thick, and adds savory depth. Homemade or store-bought both work fine.
• Olive oil or coconut oil: Coconut oil amplifies the tropical notes, but olive oil keeps it neutral if you're not a coconut fan.
• Cilantro and lime wedges: The brightness of lime cuts through the richness, and cilantro adds a fresh, herbaceous finish that ties everything together.

Instructions

Soften the aromatics:

Heat the oil in a large pot over medium heat and add the onion, stirring occasionally until it turns translucent and smells sweet. This takes about three to four minutes, and it's the foundation for everything that follows.

Wake up the garlic and ginger:

Stir in the garlic and ginger, letting them sizzle for just a minute until the kitchen smells like someone's grandmother is cooking. Don't let them brown or they'll turn bitter.

Toast the spices:

Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring constantly for a full minute. You'll see the spices darken slightly and smell them bloom, that's when you know they're ready.

Coat the vegetables:

Toss in the sweet potatoes and bell pepper, stirring until every piece is coated in the fragrant spice mixture. This step ensures the flavor gets into the vegetables, not just the sauce.

Simmer until tender:

Pour in the coconut milk and vegetable broth, season with salt and pepper, and bring it to a gentle boil. Cover, reduce the heat, and let it simmer for eighteen to twenty minutes until the sweet potatoes yield easily to a fork.

Wilt the greens:

Stir in the spinach and watch it collapse into the curry within two to three minutes. Taste now and adjust the salt, pepper, or lime juice as needed.

Serve and garnish:

Ladle the curry into bowls, scatter cilantro on top, and tuck a lime wedge on the side. Serve it over rice or with warm naan if you want to soak up every drop.

Save

One winter night, I made this curry and brought it to a potluck where half the guests were skeptical of vegan food. By the end of the evening, three people had asked for the recipe, and someone scraped the pot clean with a piece of naan. That's when I realized this dish doesn't need a disclaimer, it just needs a spoon.

Making It Your Own

If you want extra protein, stir in a drained can of chickpeas when you add the sweet potatoes, they'll soak up the sauce and add a satisfying bite. I've also swapped the spinach for kale when that's what I had on hand, just give it a few more minutes to soften. Some nights I add a spoonful of tomato paste with the spices for a deeper, slightly tangy flavor that makes the whole pot taste richer.

Storing and Reheating

This curry keeps in the fridge for up to four days in an airtight container, and the flavors meld together beautifully as it sits. Reheat it gently on the stovetop with a splash of broth or water to loosen the sauce, because coconut milk can thicken as it cools. I've frozen individual portions in glass containers for up to two months, and they thaw perfectly for weeknight dinners when I don't feel like cooking.

Serving Suggestions

I usually serve this over jasmine rice because it's fluffy and mild, letting the curry shine without competing. Naan or roti are perfect for scooping up every last bit of sauce, and I've even spooned it over quinoa when I wanted something lighter. A simple cucumber salad on the side adds a cool, crisp contrast that balances the warmth of the spices.

• Pair it with mango chutney for a sweet and tangy contrast that cuts through the richness.
• Top with toasted cashews or coconut flakes for extra texture and a little crunch.
• Serve it with a cold beer or a glass of Riesling if you want a drink that complements the spice.

Save

This curry has become my answer to gray days, empty fridges, and friends who think vegan food can't be hearty. Every time I make it, the kitchen smells like possibility, and that's worth more than any recipe.

Questions & Answers

→ What cooking method is used for the sweet potatoes?

The sweet potatoes are simmered in coconut milk and vegetable broth until tender, allowing them to absorb the spices and flavors.

→ Can other greens substitute the spinach?

Yes, kale or other leafy greens can be used as alternatives to spinach for a different texture and flavor.

→ How can the spice level be adjusted?

Cayenne pepper can be added or omitted according to desired heat, and additional spices can be modified to taste.

→ Is there a way to add more protein to the dish?

Yes, adding chickpeas during cooking provides extra protein and a heartier texture.

→ What serves well alongside this dish?

This curry pairs nicely with steamed rice or warm naan bread to complement the creamy sauce and spices.