Vegan Sweet Potato Curry Spinach

The first time I made this curry, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. I shared a bowl with her, and she still asks me for the recipe every time we run into each other in the hallway.

My friend Sarah came over for dinner during a particularly gray week last winter, and she took one bite of this curry and literally closed her eyes. We spent the whole evening curled up on the couch with steaming bowls, watching old movies and forgetting about everything else outside.

Ingredients

• Sweet potatoes: I have learned that cutting them into exactly 1 inch cubes means they all finish cooking at the same time without any mushy pieces
• Coconut milk: Full fat canned coconut milk makes all the difference here for that restaurant quality creamy texture
• Fresh ginger: Do not skip this or use dried powder instead the fresh stuff gives such a bright zesty kick that wakes up the whole dish
• Curry powder: I use a mild madras curry powder but whatever blend you have in your pantry will work beautifully
• Baby spinach: It wilts down so quickly and adds such lovely color plus you get to feel good about eating something green

Instructions

Start your flavor foundation:

Heat the coconut oil in your largest pot over medium heat until it shimmers then toss in the chopped onion. I like to give it a tiny pinch of salt right away which helps the onions release their moisture and soften faster. Cook for about 4 minutes until they turn completely translucent and smell sweet.

Add the aromatic team:

Throw in the minced garlic and grated ginger, stirring constantly for just one minute. You will know it is ready when that incredibly fragrant garlicky ginger scent fills your kitchen and makes your mouth water. Be careful not to let it brown or it will taste bitter.

Get your veggies going:

Add the sweet potato cubes and diced red bell pepper to the pot. Sauté them for about 2 minutes just to help them start absorbing all those wonderful flavors you have built up in the bottom of the pot.

Toast those spices:

Sprinkle in the curry powder, cumin, turmeric, and cayenne if you are using it. Stir constantly for one minute until the spices become incredibly fragrant and look slightly darker. This toasting step is what takes a curry from good to absolutely incredible.

Create the sauce:

Pour in the diced tomatoes with all their juices, the entire can of coconut milk, and the vegetable broth. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. That is where all the flavor is hiding. Stir everything until it is one beautiful orange creamy mixture.

Let it simmer:

Bring the pot to a gentle bubble then immediately turn the heat down to low. Cover it with a lid and let it simmer for about 20 minutes. Stir it occasionally and check the sweet potatoes by piercing them with a fork. They should be completely tender but not falling apart.

Add the greens:

Stir in the chopped spinach and watch it magically wilt down in just 2-3 minutes. It will look like a lot at first but it shrinks so much. The bright green against the orange curry is just gorgeous.

Finish with brightness:

Squeeze in the lime juice and taste your curry. Add salt and pepper until it tastes absolutely perfect to you. The lime juice is essential because it cuts through the richness of the coconut milk and makes all the flavors pop.

Serve it up:

Ladle the hot curry into bowls and top with plenty of fresh cilantro. I love serving this over fluffy basmati rice or with warm naan bread for scooping up every last drop of that incredible sauce.

Save

This recipe became my go to comfort food during my first year of teaching when I needed something nourishing but did not have the energy for complicated cooking. Now every time I make it, I am transported back to that tiny apartment kitchen where I learned that taking care of yourself can taste absolutely delicious.

Making It Your Own

I love adding a drained can of chickpeas when I pour in the tomatoes if I want this to feel even more substantial. The chickpeas absorb all those curry flavors and make each bite more satisfying. Sometimes I will throw in a handful of frozen peas during the last few minutes too for pops of sweetness.

Perfect Pairings

While naan bread is absolutely divine for sopping up that coconut sauce, I have discovered that roasted cauliflower on the side makes this feel like such a complete meal. Just toss cauliflower florets with olive oil and curry powder then roast at 425°F until golden and crispy. The contrast between the creamy curry and the roasted edges is pure magic.

Meal Prep Magic

This curry actually tastes even better the next day after all the spices have had time to mingle and develop. I make a big batch on Sunday and portion it into glass containers for the easiest lunches all week. The sweet potatoes hold up beautifully and do not get mushy like regular potatoes sometimes do.

• This freezes beautifully for up to three months so double the recipe and stash half for a future busy weeknight
• Reheat frozen curry in the microwave with a splash of water to help loosen the sauce back up
• The lime juice is best added fresh when serving rather than before freezing

Save

There is something so deeply comforting about a bowl of this curry, the way it warms you from the inside out and fills your whole home with the most wonderful spices. I hope this recipe becomes part of your own comfort food rotation too.

Recipe FAQs

→ Can I substitute spinach with other greens?

Yes, kale or Swiss chard can be used as alternatives for a different texture and flavor.

→ How can I make this dish spicier?

Increase the amount of cayenne pepper or add fresh chili peppers during cooking to boost the heat.

→ What is the best way to serve this dish?

It pairs well with basmati rice, quinoa, or warm naan for a complete meal.

→ Can I add protein to this meal?

Adding a can of drained chickpeas during simmering boosts protein without altering flavors significantly.

→ Is coconut milk essential for the sauce?

Coconut milk provides a creamy texture and rich flavor, but you can substitute with other plant-based milks if needed.