Vegan Sweet Potato Curry Spinach

There's something about the smell of coconut milk hitting hot spices that immediately transports you somewhere warmer, somewhere that feels less ordinary than your kitchen. I discovered this curry on a gray afternoon when I had sweet potatoes taking up space in my vegetable drawer and a tin of coconut milk I'd been meaning to use. What started as a quick solution to pantry overflow turned into something I now make whenever I need the kitchen to feel a little more alive, a little more generous.

I made this for a friend who had just gone vegan, and I remember the surprise on her face when she realized how creamy and satisfying it was without any dairy at all. That moment—when someone realizes comfort food doesn't need to compromise—is exactly why this curry has become a regular rotation in my house.

Ingredients

• Sweet potatoes (2 medium, cubed): They become almost caramel-like when they cook down in the curry, giving you natural sweetness that balances the spices beautifully.
• Onion (1 large, chopped): This is your foundation—let it soften properly before you add anything else, and you'll taste the difference.
• Garlic and ginger (3 cloves and 1-inch piece): Fresh ginger matters here more than anywhere else; it brings a brightness that feels alive.
• Spinach (4 cups, chopped): Add it at the very end so it stays vibrant and tender, not dark and sad.
• Red bell pepper (1 medium, diced): This adds sweetness and color—don't skip it thinking it's optional.
• Coconut milk (1 can, full-fat): Full-fat is non-negotiable; it's what makes the sauce luxurious and keeps the spices tasting rich instead of thin.
• Diced tomatoes (1 can): Canned tomatoes are honest here; they add acidity that keeps everything bright.
• Tomato paste (1 tbsp): A small amount deepens the flavor without overpowering.
• Vegetable oil (2 tbsp): Use something neutral so the spices shine.
• Curry powder, cumin, turmeric, coriander, cayenne (2 tsp, 1 tsp, ½ tsp, ½ tsp, ¼ tsp): Toast these together for a full minute—this step is what separates a good curry from a great one.
• Salt and black pepper: Taste as you go; you'll need more than you think.

Instructions

Build your base:

Heat oil in a large pot over medium heat and add your onion. Let it cook for 4–5 minutes until it's translucent and soft, stirring occasionally so it doesn't stick.

Wake up the aromatics:

Add minced garlic and grated ginger, cooking for about a minute until the smell fills your kitchen and you know something good is happening.

Toast the spices:

This is the moment that matters: add curry powder, cumin, turmeric, coriander, and cayenne to the pot. Stir constantly for a full minute so they bloom and release their warmth into the oil.

Add the vegetables:

Toss in the sweet potato cubes and red bell pepper, stirring so everything gets coated in that spiced oil. This should take a minute or so.

Build the sauce:

Pour in your canned tomatoes with their juices and stir in the tomato paste until it's incorporated. The mixture should look rich and thick at this point.

Simmer gently:

Add the coconut milk, season with salt and pepper, and bring it to a gentle boil. Reduce heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are completely tender and easily pierced with a fork.

Finish with spinach:

Stir in your chopped spinach and cook for another 2–3 minutes, just until it's wilted and bright green. Taste and adjust seasoning one final time.

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There was an evening when I made this curry for a dinner party and someone asked for the recipe before they'd even finished their first bite. I haven't stopped making it since, because there's something about feeding people something this good and this easy that changes how a night feels.

Why This Curry Feels Complete

The combination of coconut milk, tomatoes, and spices creates a sauce that's simultaneously creamy and bright, comforting without being heavy. The sweet potatoes break down slightly at the edges while staying whole in the center, giving you texture you didn't expect. Spinach at the end is not just a vegetable—it's the fresh counterpoint that makes every spoonful feel balanced. This is a curry that tastes like it knows what it's doing, even though it takes less time than ordering takeout.

Serving and Pairing

Serve this curry over steamed basmati rice or with warm naan if you want to soak up every drop of sauce. A simple cucumber raita or even just fresh lime squeezed over the top brings a brightness that ties everything together. I've also served it over quinoa for a different kind of completeness, and it's equally good.

Variations Worth Trying

This curry is forgiving and invites improvisation—add a can of drained chickpeas if you want more protein and a different texture. Swap the spinach for kale if that's what you have, though spinach wilts more gracefully. The heat level is entirely yours to control with the cayenne, and I've made this mild for friends and fiery for myself in the same week.

• For extra protein and heartiness, drain a can of chickpeas and add them when you add the sweet potatoes.
• If you prefer kale over spinach, it needs about a minute longer to wilt, so stir it in a minute earlier.
• Taste the curry before serving and add more salt, lime, or cayenne—every pot is slightly different depending on your brands and preferences.

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This curry teaches you that simple, plant-based cooking can be just as satisfying and soul-warming as anything else you make. It's the kind of dish that makes your kitchen smell like somewhere you want to be.

Questions & Answers

→ Can I substitute spinach with another green?

Yes, kale or Swiss chard work well as substitutes, offering similar texture and nutrition.

→ How can I make this dish spicier?

Increase the cayenne pepper amount or add chopped fresh chili to elevate the heat level.

→ What can I serve alongside this dish?

Steamed rice, quinoa, or naan complement the flavors and absorb the curry’s creamy sauce nicely.

→ Is canned coconut milk recommended?

Full-fat canned coconut milk is best for a rich, creamy texture and authentic flavor.

→ Can I add protein to this meal?

Adding drained chickpeas during cooking provides extra protein and enhances the texture.

→ What tools are essential for preparation?

A large pot or Dutch oven, a chef's knife, cutting board, and wooden spoon make the process smooth and easy.