Vegan Sweet Potato Curry (Print)
Tender sweet potatoes and fresh spinach simmered in a creamy coconut sauce with warm spices.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.3 lbs)
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 7 oz fresh spinach, roughly chopped
06 - 1 red bell pepper, diced
→ Canned & Pantry
07 - 13.5 oz coconut milk (1 can)
08 - 14 oz chopped tomatoes (1 can)
09 - 1 tbsp tomato paste
10 - 1 tbsp coconut oil or vegetable oil
→ Spices
11 - 2 tsp curry powder
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp turmeric
15 - ⅛ tsp cayenne pepper (optional, adjust to taste)
16 - Salt and black pepper, to taste
→ Garnish (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
# 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. 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, releasing their essential oils.
03 - Mix in the sweet potatoes and red bell pepper. Sauté for 2–3 minutes to lightly coat the vegetables with the spiced oil.
04 - Add tomato paste, chopped tomatoes with their juice, and coconut milk. Stir thoroughly to combine all ingredients and create a uniform sauce.
05 - 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.
06 - Add chopped spinach and simmer for 2–3 minutes until wilted. Season generously with salt and freshly ground black pepper to taste.
07 - Serve hot over steamed basmati rice, quinoa, or with naan bread. Garnish with fresh cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The sweet potatoes get so creamy they practically melt into the sauce while keeping just enough bite
- Everything cooks in one pot which means minimal cleanup and maximum flavor development
02 -
- Sweet potatoes vary wildly in cooking time, so test them early and often to avoid mushy pieces
- The sauce will continue thickening as it cools, so do not worry if it seems slightly loose when hot
03 -
- Cut sweet potatoes into uniform 1-inch cubes so everything finishes cooking together
- Let the curry rest for 10 minutes off the heat before serving to let flavors meld