Vegan Sweet Potato Curry Spinach (Printable Version)
A vibrant curry featuring tender sweet potatoes, creamy coconut milk, and fresh spinach with warming spices.
# 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 fresh ginger, grated
05 - 4 cups fresh spinach, roughly chopped
06 - 1 medium red bell pepper, diced
→ Pantry
07 - 1 can (13.5 fl oz) full-fat coconut milk
08 - 1 can (14 oz) diced tomatoes
09 - 1 tablespoon tomato paste
10 - 2 tablespoons vegetable oil
→ Spices
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon ground coriander
15 - ¼ teaspoon cayenne pepper (optional)
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, coriander, and cayenne pepper. Stir constantly and cook for 1 minute to release aromas.
04 - Add sweet potato cubes and diced red bell pepper. Stir to evenly coat with spices.
05 - Pour in diced tomatoes with juice and tomato paste; mix thoroughly.
06 - Stir in coconut milk, season with salt and pepper. Bring to gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Stir in fresh spinach and cook for 2 to 3 minutes until wilted. Adjust seasoning if necessary.
08 - Serve hot, garnished with fresh cilantro and lime wedges if desired. Complements steamed rice or naan bread.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day cooking.
- The sweetness of the potatoes against those warm spices creates this perfect balance that somehow works for weeknight dinners and when you're cooking for people who matter.
- It's naturally vegan and gluten-free without feeling like you're settling for anything less.
02 -
- Don't skip toasting the spices—it's the difference between a flat-tasting curry and one that tastes genuinely complex and warm.
- Full-fat coconut milk is essential; lite versions will leave you with a sauce that feels thin and watery no matter what you do.
03 -
- Make this curry the day before you want to eat it; the flavors deepen and become more integrated overnight, and it's even better reheated.
- Keep extra lime wedges on the table when you serve—a squeeze of fresh lime before eating transforms the whole experience.