Vegan Sweet Potato Curry Spinach (Print Version)
Hearty curry featuring sweet potatoes and spinach in a creamy coconut sauce with vibrant spices.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cups fresh baby spinach, roughly chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium red bell pepper, diced
→ Pantry
07 - 1 can (13.5 oz) coconut milk
08 - 1 can (14 oz) diced tomatoes
09 - 2 tablespoons coconut oil or vegetable oil
→ Spices
10 - 2 teaspoons curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Others
15 - 1 cup vegetable broth
16 - Juice of 1/2 lime
17 - Fresh cilantro, for garnish
# How to Make It:
01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add sweet potatoes and red bell pepper. Sauté for another 2 minutes.
04 - Sprinkle in curry powder, cumin, turmeric, and cayenne (if using). Cook, stirring, for 1 minute to toast the spices.
05 - Pour in diced tomatoes with juice, coconut milk, and vegetable broth. Stir well to combine.
06 - Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 18-20 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Add chopped spinach and cook for 2-3 minutes until wilted.
08 - Stir in lime juice, adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro.
# Expert Advice:
01 -
- The coconut milk creates such a velvety rich sauce you will not believe it is completely dairy free
- Sweet potatoes become naturally candy sweet as they simmer making this feel indulgent while being incredibly wholesome
02 -
- Sweet potatoes vary wildly in how long they take to cook so trust your fork test more than the timer
- The curry will continue to thicken as it sits so if you are making it ahead you might need to add a splash more broth when reheating
03 -
- Use a microplane or box grater to grate your ginger so it virtually disappears into the sauce instead of leaving stringy bits
- If your coconut milk has separated into solid and liquid parts, give the can a good shake or whisk it together before adding