Name: Sweet Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil or olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons red curry paste; 2 medium sweet potatoes, peeled and diced; 1 red bell pepper, chopped; 1 can (15 oz) coconut milk; 1/2 cup vegetable broth; 1 teaspoon ground turmeric; Salt and pepper to taste; 2 cups fresh spinach; 1 tablespoon lime juice (optional); Cooked rice or naan, for serving

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This creamy sweet potato curry is a vibrant, flavorful dish that combines tender chunks of sweet potato, sweet red bell peppers, fresh spinach, and warm spices simmered in a luscious coconut milk sauce. Naturally vegan and gluten-free, it’s a wholesome and satisfying meal that comes together in just 30 minutes—perfect for weeknights or whenever comfort food is calling.

Why You’ll Love This Recipe

This curry is rich in flavor, yet incredibly simple to prepare. The sweetness of the potatoes balances beautifully with the spiciness of red curry paste and earthiness of turmeric. Coconut milk adds a silky texture and subtle creaminess, while fresh spinach offers a touch of green freshness. It’s a one-pan meal that’s hearty, healthy, and adaptable to your taste. Serve it with rice or naan for a complete, satisfying experience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon coconut oil or olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
2 medium sweet potatoes, peeled and diced
1 red bell pepper, chopped
1 can (15 oz) coconut milk
1/2 cup vegetable broth
1 teaspoon ground turmeric
Salt and pepper to taste
2 cups fresh spinach
1 tablespoon lime juice (optional)
Cooked rice or naan, for serving

directions

Heat coconut oil or olive oil in a large pan over medium heat. Sauté the diced onion for 3–4 minutes until translucent.
Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
Stir in the red curry paste and turmeric. Mix well to coat the aromatics.
Add diced sweet potatoes and chopped red bell pepper. Pour in the coconut milk and vegetable broth. Stir thoroughly and bring the mixture to a gentle simmer.
Cover and cook for 15–20 minutes, or until the sweet potatoes are tender.
Stir in fresh spinach and allow it to wilt for about 2 minutes.
Add lime juice (if using), and season with salt and pepper to taste.
Serve hot over cooked rice or with naan. Garnish with fresh cilantro if desired.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 325 kcal

Variations

Add protein: Include canned chickpeas or cubed tofu for added substance.
Make it spicier: Add a chopped chili or a dash of cayenne pepper.
Swap the greens: Use kale, chard, or collard greens instead of spinach.
Use different vegetables: Try zucchini, cauliflower, or green beans.
Curry paste options: Adjust the quantity based on heat preference, or try yellow or green curry paste for a flavor variation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. The curry may thicken after cooling—add a splash of broth or water to loosen it if needed. This dish also freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Is this curry spicy?

The spice level depends on the curry paste you use. Red curry paste usually has moderate heat. Adjust to taste.

Can I make this dish oil-free?

Yes, sauté the aromatics in a splash of vegetable broth instead of oil.

What type of sweet potato is best?

Orange-fleshed sweet potatoes are ideal for their sweetness and creamy texture.

Can I use frozen spinach?

Yes, thawed frozen spinach works well—squeeze out excess moisture before adding.

Is this recipe freezer-friendly?

Yes, it freezes well. Allow to cool completely before storing in airtight containers.

What is a good substitute for coconut milk?

You can use cashew cream, oat cream, or another unsweetened plant-based cream for a similar texture.

Can I add lentils?

Yes, red lentils can be added with the broth—just increase the liquid slightly and simmer until tender.

What rice pairs best with this curry?

Jasmine or basmati rice are great options. Brown rice works well for a whole-grain alternative.

How do I make it less creamy?

Use light coconut milk or reduce the coconut milk and increase broth for a thinner consistency.

Can I serve it without rice or naan?

Yes, it can be enjoyed on its own as a stew or paired with quinoa or millet for variety.

Conclusion

Sweet Potato Curry is a nourishing, easy-to-make dish that brings bold flavors and hearty ingredients to the table. With creamy coconut milk, tender vegetables, and aromatic spices, it’s a meal that feels indulgent while being wholesome. Whether you’re preparing dinner for the family or looking for meal prep options, this vibrant vegan curry is a versatile and delicious choice you’ll want to make again and again.

Sweet Potato Curry

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This creamy sweet potato curry is a vibrant, hearty dish packed with tender chunks of sweet potato, red bell peppers, spinach, and warm spices all simmered in a rich coconut milk base. It’s vegan, gluten-free, and perfect for a quick, comforting meal.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired
Diet: Vegan

Instructions

In a large pan, heat the oil over medium heat. Sauté the onion for 3-4 minutes until translucent.
Add garlic and ginger, and cook for another minute. Stir in red curry paste and turmeric.
Add sweet potatoes and red bell pepper. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
Cover and cook for 15-20 minutes, until sweet potatoes are fork-tender.
Stir in the spinach and let it wilt, about 2 minutes. Add lime juice, salt, and pepper to taste.
Serve hot over rice or with naan. Garnish with fresh cilantro if desired.