Vegan Sweet Potato Curry Spinach (Printable Version)

Comforting blend of sweet potatoes, coconut milk, spinach, and spices for a flavorful plant-based dish.

# What You'll Need:

→ 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 (approximately 4.2 ounces)

→ Spices & Seasonings

07 - 1 tablespoon curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper (optional, adjust to taste)
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

# Directions:

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

# Expert Tips:

01 -
  • It feels indulgent but leaves you energized, not weighed down.
  • The spices bloom into something fragrant and alive without any fuss.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Dont skip toasting the spices, raw curry powder tastes flat and dusty.
  • If the curry looks too thick, add a splash of broth or water while it simmers.
  • Sweet potatoes can vary in size, check them early to avoid mush.
03 -
  • Let the spices toast until they smell toasted and nutty, not just warm.
  • Add the spinach at the very end so it stays vibrant green and doesnt turn murky.
  • A squeeze of lime right before serving brightens everything and makes the flavors pop.

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