Vegan Sweet Potato Curry (Printable)

Hearty sweet potatoes and spinach simmer in creamy coconut sauce with aromatic spices for a comforting plant-based meal.

# 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 (14.5 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

# Directions:

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, cooking for 1 minute until fragrant.
02 - Add sweet potatoes and red bell pepper. Sauté for another 2 minutes. Sprinkle in curry powder, cumin, turmeric, and cayenne (if using). Cook, stirring, for 1 minute to toast the spices.
03 - Pour in diced tomatoes with juice, coconut milk, and vegetable broth. Stir well to combine. 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.
04 - Add chopped spinach and cook for 2-3 minutes until wilted. Stir in lime juice, adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy with rice or naan if desired.

# Expert Tips:

01 -
  • The creamy coconut sauce balances perfectly with the natural sweetness of the potatoes
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next time around
02 -
  • Sweet potatoes vary in size and density, so trust your fork test over the exact cook time
  • The sauce will thicken as it cools, so dont worry if it seems slightly loose when hot
03 -
  • Grate your ginger frozen to avoid the fibrous strings that can plague fresh preparation
  • Fish out any large pieces of ginger before serving unless your guests appreciate hitting those intense bursts of flavor

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