Vegan Sweet Potato Curry Spinach

I threw this together on a rainy Tuesday when the fridge was nearly empty and I was craving something warm. The sweet potatoes were softening in the pantry, and I had half a can of coconut milk left from another experiment. What started as improvisation became the dish I now make whenever I need comfort without the heaviness.

I once made this for a friend who swore she didnt like curry. She finished two bowls and asked for the recipe before she left. Sometimes the best meals are the ones that quietly change someones mind.

Ingredients

• Sweet potatoes: They break down just enough to thicken the sauce while holding their shape, choose firm ones without soft spots.
• Onion: The base of every good curry, cook it slowly until it smells sweet and turns translucent.
• Garlic and ginger: Fresh is essential here, the sharpness mellows into warmth as it simmers.
• Red bell pepper: Adds a gentle sweetness and a pop of color that makes the whole dish look alive.
• Baby spinach: Wilts down to almost nothing but leaves behind a silky texture and earthy depth.
• Curry powder: The backbone of flavor, toast it briefly to wake up the oils before adding liquid.
• Cumin and coriander: These two work together like old friends, grounding the curry with warmth.
• Turmeric: A little goes a long way, it stains everything golden and adds a subtle bitterness that balances the sweet.
• Cayenne pepper: Optional but worth it if you like a gentle kick that lingers.
• Coconut milk: Full fat makes it creamy and luxurious, light works too if you want something more broth like.
• Vegetable broth: Thins the coconut milk just enough to let the vegetables swim without drowning.
• Olive oil: For sauteing, though coconut oil adds a subtle sweetness if you have it.
• Cilantro and lime: The final flourish, bright and sharp against all that richness.

Instructions

Soften the onion:

Heat the oil over medium heat and add the onion, stirring occasionally until it turns soft and faintly golden. The kitchen will start to smell like the beginning of something good.

Bloom the aromatics:

Toss in the garlic and ginger, stirring constantly for about a minute. Theyll sizzle and release a sharp, warming fragrance that fills the whole room.

Toast the spices:

Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring quickly so nothing burns. This step is where the magic happens, the spices wake up and turn fragrant.

Add the vegetables:

Stir in the sweet potatoes and bell pepper, coating every piece with the spice mixture. Let them sit for a moment to soak up the flavor.

Simmer until tender:

Pour in the coconut milk and broth, season with salt and pepper, then bring it to a gentle boil. Cover and let it simmer for 18 to 20 minutes, stirring once or twice, until the sweet potatoes yield easily to a fork.

Wilt the spinach:

Stir in the spinach and watch it collapse into the curry within a few minutes. Taste and adjust the salt or add a squeeze of lime if it needs brightness.

Serve warm:

Ladle into bowls and top with cilantro and lime wedges. It pairs beautifully with rice or torn pieces of naan.

Pin This

One night I made this after a long shift and ate it straight from the pot, standing at the stove with the windows fogged up. It wasnt fancy, but it felt like exactly what I needed.

Making It Your Own

Stir in a drained can of chickpeas with the sweet potatoes for extra protein and a satisfying bite. Swap the spinach for kale if you want something sturdier that holds up longer in the pot. A spoonful of tomato paste added with the spices deepens the color and adds a subtle tang that rounds out the sweetness.

Storage and Reheating

This keeps well in the fridge for up to four days and reheats gently on the stove with a splash of water to loosen it. The flavors deepen overnight, so leftovers are never a letdown. Freeze individual portions in airtight containers for up to three months.

What to Serve Alongside

Steamed basmati rice is the classic choice, soaking up the sauce without competing for attention. Warm naan or flatbread works beautifully for scooping. A simple cucumber salad with lime and salt cuts through the richness and adds a cool, crisp contrast.

• Use full fat coconut milk if you want a silky, restaurant style texture.
• Taste before serving, a pinch of salt or squeeze of lime can transform the whole dish.
• Leftovers thicken as they sit, thin with a little broth when reheating.

Pin This

This curry has become my go to when I want something nourishing that doesnt require much thought. Its the kind of meal that feels like a hug from the inside out.

Questions & Answers

→ Can I substitute kale for spinach?

Yes, kale can be used as a substitute. Add it towards the end of cooking to ensure it wilts properly.

→ How can I increase the protein content?

Adding drained chickpeas during cooking boosts protein while complementing the flavors.

→ Is this dish spicy?

The spiciness depends on the cayenne pepper amount, which can be adjusted to taste or omitted.

→ What cooking method is used for the sweet potatoes?

Sweet potatoes are simmered gently in coconut milk and vegetable broth until tender, absorbing the spice flavors.

→ What garnishes enhance the dish?

Fresh cilantro leaves and lime wedges add brightness and fresh aroma when served.