Vegan Sweet Potato Curry Spinach (Printable View)

A vibrant blend of sweet potatoes, spinach, and fragrant spices in a creamy coconut sauce.

# 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 - 1 red bell pepper, diced
06 - 4 cups fresh baby spinach

→ Spices & Seasonings

07 - 1 tablespoon curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - ½ teaspoon turmeric
11 - ¼ teaspoon cayenne pepper (optional)
12 - Salt and freshly ground black pepper, to taste

→ Liquids

13 - 1 can (13.5 fl oz) coconut milk (full-fat or light)
14 - 1 cup vegetable broth
15 - 1 tablespoon olive oil or coconut oil

→ Garnish

16 - Fresh cilantro leaves, chopped
17 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger; stir and cook for 1 minute until fragrant.
03 - Mix in curry powder, ground cumin, coriander, turmeric, and optional cayenne pepper. Stir constantly and toast the spices for 1 minute.
04 - Incorporate diced sweet potatoes and red bell pepper, stirring well to evenly coat with spices.
05 - Pour in coconut milk and vegetable broth. Season with salt and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until sweet potatoes are tender.
06 - Stir in fresh baby spinach and cook for 2 to 3 minutes until wilted.
07 - Taste and modify seasoning as needed for balance and heat.
08 - Serve curry hot, garnished with chopped cilantro and lime wedges. Optional accompaniments include steamed rice or naan.

# Expert Suggestions:

01 -
  • It tastes like you spent hours layering flavors, but the whole thing comes together in under an hour with one pot.
  • The creamy coconut milk and sweet potatoes create comfort without heaviness, and the spinach sneaks in without anyone noticing.
  • Leftovers somehow taste even better the next day when the spices have settled into every bite.
02 -
  • Cut the sweet potatoes into even cubes or some will turn to mush while others stay hard, and nobody wants that texture surprise.
  • Don't skip toasting the spices, it's the difference between flat flavor and a curry that tastes like it simmered all day.
  • Add the spinach at the very end so it stays bright green and doesn't turn into khaki-colored mush.
03 -
  • Taste the curry before serving and add a squeeze of lime if it feels too rich, the acidity brightens everything instantly.
  • If your curry ends up too thick, thin it with a little extra broth or coconut milk instead of water so you don't dilute the flavor.
  • Use a potato masher to gently crush a few sweet potato cubes against the side of the pot for a naturally thicker, creamier sauce.

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