I created a creamy, flavorful vegan Sweet Potato Curry with spinach that deserves a spot among Healthy Sweet Potato Recipes and will make you curious to read on.
I love a curry that surprises you. When I first tossed sweet potatoes into a pot with creamy coconut milk I expected a simple bowl, but the flavors layered up and kept changing with every bite.
I tested it on both stovetop and Instant Pot and each version had its own thing to offer. It’s hearty yet bright, exactly the sort of Süßkartoffel Curry Vegan that makes you want to eat seconds even when you swore you wouldnt.
If you like Veganes Indisches Curry that isnt heavy but still totally satisfying this one will make you curious about what else sweet potatoes can do.
Ingredients
- Sweet potatoes: packed with fiber and vitamin A adds gentle sweetness and creamy texture.
- Coconut milk: rich and creamy, boosts healthy fats and calories makes curry silky.
- Curry powder: aromatic spice mix, gives warmth and depth, some heat if mix contains chili.
- Spinach: light leafy green, adds iron and vitamins, wilts quickly and brightens flavor.
- Diced tomatoes: bring acidity and umami, balances sweetness and helps build the sauce.
- Ginger: zesty slightly spicy, aids digestion, lifts flavors with citrus like brightness.
- Garlic: savory backbone, gives depth and aroma, pairs great with spices and coconut milk.
Ingredient Quantities
- 2 tbsp neutral oil (vegetable or coconut)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper, optional
- 1 tbsp tomato paste, optional
- 1 can (14 oz) diced tomatoes
- 1 can (13.5-14 oz) full-fat coconut milk
- 1 to 1 1/2 cups vegetable broth
- 2 medium sweet potatoes (about 1.5-2 lb), peeled and cut into 1-inch cubes
- 4 cups fresh spinach (about 5 oz)
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or brown sugar
- Juice of 1 lime (about 1 tbsp)
- Salt, about 1 tsp
- Freshly ground black pepper, about 1/4 tsp
- Fresh cilantro leaves, for garnish
- Cooked rice or naan, for serving (optional)
How to Make this
1. Heat 2 tbsp oil in a large skillet over medium heat or use the Instant Pot on Sauté. Add the chopped onion and cook until soft and slightly golden, about 4 to 6 minutes, then stir in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant.
2. Sprinkle in 1 1/2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric and the 1/4 tsp cayenne if using; stir constantly about 30 seconds so the spices bloom. If you like, add 1 tbsp tomato paste now and cook another minute to deepen the flavor.
3. Pour in the 1 can diced tomatoes, 1 can full fat coconut milk and 1 cup of the vegetable broth (keep up to 1/2 cup extra if you want to thin later). Stir in 1 tbsp soy sauce (or tamari) and 1 tbsp maple syrup (or brown sugar), scrape up any browned bits from the pan.
4. Add the cubed sweet potatoes, bring to a simmer. For stovetop: cover and simmer gently 15 to 20 minutes until potatoes are tender. For Instant Pot: cancel Sauté if on, secure the lid and cook on High Pressure for 6 to 8 minutes (6 for smaller cubes), then carefully do a quick release.
5. Once the potatoes are tender, if the curry seems too thin simmer uncovered a few minutes to thicken, or add the reserved broth if it’s too thick. For extra creaminess you can mash a few cubes against the side of the pot with the back of a spoon or blitz 1 cup of the curry briefly in a blender and stir back in.
6. Stir in the 4 cups fresh spinach until wilted, then add the juice of 1 lime. Taste and season with about 1 tsp salt and 1/4 tsp black pepper, adjust with more soy, maple, lime or cayenne to balance sweet, salty and bright.
7. Let the curry rest a few minutes so the flavors settle, then re-check seasoning. If you want a richer finish, swirl in a little extra coconut milk or a tiny pat of vegan butter.
8. Serve hot over cooked rice or with naan, garnish with fresh cilantro leaves and an extra lime wedge. Leftovers thicken in the fridge, just thin with a splash of broth when reheating.
Equipment Needed
1. Large skillet or Dutch oven (or Instant Pot if you prefer)
2. Sharp chef’s knife
3. Cutting board
4. Measuring spoons and measuring cups (include a liquid measuring cup)
5. Wooden spoon or heatproof spatula
6. Can opener
7. Microplane or fine grater and a vegetable peeler (for ginger and sweet potatoes)
8. Potato masher or immersion blender (or regular blender) for mashing/blitzing
FAQ
Sweet Potato Curry (Stovetop & Instant Pot) Recipe Substitutions and Variations
- Neutral oil (vegetable or coconut): Avocado oil (high smoke point, 1:1), light olive oil, grapeseed oil, ghee if you don’t need it vegan. All work the same for sautéing, just watch flavor and smoke point.
- Full-fat coconut milk: Coconut cream (richer, use a bit less), canned evaporated milk (not coconut, for non-vegan), cashew cream (blend soaked cashews + water), or plain yogurt stirred in off heat to avoid curdling. Adjust sweetness and thickness as needed.
- Sweet potatoes: Butternut squash, kabocha or pumpkin, carrots, or Yukon gold potatoes. Cooking time changes a bit so cut sizes similar and test with a fork.
- Soy sauce or tamari: Coconut aminos (less salty, great 1:1), Bragg liquid aminos, low-sodium soy sauce, or dissolve 1 tsp miso in a little hot water for a savory swap. Taste for salt and adjust.
Pro Tips
– Bloom the spices properly in the hot oil so they actually taste like something, not like dust. Don’t let them burn though, stir constantly and if they’re getting too dark add a splash of the tomatoes or a little broth to calm things down.
– Cut the sweet potatoes all about the same size so they cook evenly, or microwave/parboil them a few minutes if you want to shave off simmer time. Roasting some or all of the cubes first gives a nice caramelized flavor if you have the time.
– Play with texture: mash a few cubes against the side of the pot or puree a cup and stir it back in for thickness and body, instead of just relying on more coconut milk. Keep extra broth on hand so you can thin it as it cools, leftovers will get much thicker.
– Balance is everything, taste as you go. Start with less salt and sweetness than you think, then finish with lime juice and maybe a tiny extra drizzle of maple or a splash of soy to round it out. A little extra coconut milk or a small knob of butter right at the end makes it feel richer without changing the flavors too much.
– Store and reheat smart: it’s actually better the next day, but it will thicken a lot in the fridge so add warm broth or a bit of coconut milk when reheating and re-check the seasoning, acid and heat so it doesn’t taste flat.
Sweet Potato Curry (Stovetop & Instant Pot) Recipe
I created a creamy, flavorful vegan Sweet Potato Curry with spinach that deserves a spot among Healthy Sweet Potato Recipes and will make you curious to read on.
4
servings
478
kcal
Equipment: 1. Large skillet or Dutch oven (or Instant Pot if you prefer)
2. Sharp chef’s knife
3. Cutting board
4. Measuring spoons and measuring cups (include a liquid measuring cup)
5. Wooden spoon or heatproof spatula
6. Can opener
7. Microplane or fine grater and a vegetable peeler (for ginger and sweet potatoes)
8. Potato masher or immersion blender (or regular blender) for mashing/blitzing
Ingredients
2 tbsp neutral oil (vegetable or coconut)
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 1/2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper, optional
1 tbsp tomato paste, optional
1 can (14 oz) diced tomatoes
1 can (13.5-14 oz) full-fat coconut milk
1 to 1 1/2 cups vegetable broth
2 medium sweet potatoes (about 1.5-2 lb), peeled and cut into 1-inch cubes
4 cups fresh spinach (about 5 oz)
1 tbsp soy sauce or tamari
1 tbsp maple syrup or brown sugar
Juice of 1 lime (about 1 tbsp)
Salt, about 1 tsp
Freshly ground black pepper, about 1/4 tsp
Fresh cilantro leaves, for garnish
Cooked rice or naan, for serving (optional)
Directions
- Heat 2 tbsp oil in a large skillet over medium heat or use the Instant Pot on Sauté. Add the chopped onion and cook until soft and slightly golden, about 4 to 6 minutes, then stir in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant.
- Sprinkle in 1 1/2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric and the 1/4 tsp cayenne if using; stir constantly about 30 seconds so the spices bloom. If you like, add 1 tbsp tomato paste now and cook another minute to deepen the flavor.
- Pour in the 1 can diced tomatoes, 1 can full fat coconut milk and 1 cup of the vegetable broth (keep up to 1/2 cup extra if you want to thin later). Stir in 1 tbsp soy sauce (or tamari) and 1 tbsp maple syrup (or brown sugar), scrape up any browned bits from the pan.
- Add the cubed sweet potatoes, bring to a simmer. For stovetop: cover and simmer gently 15 to 20 minutes until potatoes are tender. For Instant Pot: cancel Sauté if on, secure the lid and cook on High Pressure for 6 to 8 minutes (6 for smaller cubes), then carefully do a quick release.
- Once the potatoes are tender, if the curry seems too thin simmer uncovered a few minutes to thicken, or add the reserved broth if it’s too thick. For extra creaminess you can mash a few cubes against the side of the pot with the back of a spoon or blitz 1 cup of the curry briefly in a blender and stir back in.
- Stir in the 4 cups fresh spinach until wilted, then add the juice of 1 lime. Taste and season with about 1 tsp salt and 1/4 tsp black pepper, adjust with more soy, maple, lime or cayenne to balance sweet, salty and bright.
- Let the curry rest a few minutes so the flavors settle, then re-check seasoning. If you want a richer finish, swirl in a little extra coconut milk or a tiny pat of vegan butter.
- Serve hot over cooked rice or with naan, garnish with fresh cilantro leaves and an extra lime wedge. Leftovers thicken in the fridge, just thin with a splash of broth when reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 565g
- Total number of serves: 4
- Calories: 478kcal
- Fat: 27.3g
- Saturated Fat: 15.8g
- Trans Fat: 0g
- Polyunsaturated: 2.7g
- Monounsaturated: 3.3g
- Cholesterol: 0mg
- Sodium: 975mg
- Potassium: 1229mg
- Carbohydrates: 53.4g
- Fiber: 9.8g
- Sugar: 20.3g
- Protein: 7.6g
- Vitamin A: 30000IU
- Vitamin C: 21mg
- Calcium: 80mg
- Iron: 2.9mg
