Vegan Sweet Potato Curry (Printable Format)

Comforting sweet potatoes and spinach simmered in a creamy coconut sauce with warming spices.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.3 pounds)
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 7 ounces fresh spinach, roughly chopped
06 - 1 red bell pepper, diced

→ Canned & Pantry

07 - 13.5 ounces coconut milk (1 can)
08 - 14 ounces chopped tomatoes (1 can)
09 - 1 tablespoon tomato paste
10 - 1 tablespoon coconut oil or vegetable oil

→ Spices

11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - ½ teaspoon turmeric
15 - ⅛ teaspoon cayenne pepper (optional, adjust to taste)
16 - Salt and black pepper, to taste

→ Garnish (optional)

17 - Fresh cilantro, chopped
18 - Lime wedges

# How-To Steps:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger; cook for 1 minute until fragrant.
02 - Add curry powder, cumin, coriander, turmeric, and cayenne. Stir well and cook for 1 minute to toast the spices and release their oils.
03 - Mix in the sweet potatoes and red bell pepper. Sauté for 2–3 minutes to lightly coat with spices.
04 - Add tomato paste, chopped tomatoes with juice, and coconut milk. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
05 - Add chopped spinach and simmer for 2–3 minutes until wilted. Season generously with salt and black pepper to taste.
06 - Serve hot, garnished with chopped cilantro and fresh lime wedges if desired.

# Expert Suggestions:

01 -
  • Rich, creamy coconut sauce feels indulgent while being completely plant based
  • Comes together in under an hour but tastes like it simmered all day
  • Easy to customize with whatever vegetables you have in your crisper drawer
02 -
  • Resist the urge to stir too frequently while simmering, sweet potatoes can break apart if handled roughly
  • The curry will continue to thicken as it sits, perfect for leftovers that taste even better the next day
  • Fresh lime at the end is not optional, it wakes up all the flavors
03 -
  • Cut sweet potatoes into similar sized chunks so they cook evenly
  • Taste the curry before adding spinach, adjust spices then since they mellow slightly with the greens
  • Let the curry rest off heat for 5 minutes before serving for the best texture

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