Creamy, spiced, and wonderfully comforting, this Sweet Potato Curry is a vibrant one-pot dish that brings warmth to your table. With its velvety coconut base, chunks of tender sweet potato, and a handful of fresh spinach stirred in at the end, it’s both nourishing and packed with flavor. This curry doesn’t rely on meat to feel hearty — instead, it leans on the earthy sweetness of the potatoes and a fragrant blend of spices to deliver a satisfying experience.

Whether you’re planning a cozy weeknight dinner or cooking ahead for easy lunches, this curry checks all the boxes. It’s naturally vegan, gluten-free, and incredibly adaptable — you can bulk it up with lentils or chickpeas, or mellow it down with a dollop of yogurt. Served with rice or warm naan, it’s the kind of bowl you’ll want to curl up with any day of the week.

Ingredients for this Sweet Potato Curry Recipe

2 tablespoons coconut oil or olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili flakes (optional)
2 large sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and black pepper, to taste
3 cups fresh spinach
Fresh cilantro, for garnish (optional)
Cooked rice or naan, for serving

Step 1: Sauté the Aromatics

Heat the coconut oil in a large pot over medium heat. Once hot, add the chopped onion and cook for about 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 2: Toast the Spices

Add the curry powder, cumin, turmeric, and chili flakes (if using) to the pot. Stir continuously for about 1 minute to toast the spices and release their aroma.

Step 3: Simmer the Sweet Potatoes

Add the diced sweet potatoes to the pot, coating them in the spices. Pour in the coconut milk and vegetable broth, then bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for 15-20 minutes, or until the sweet potatoes are fork-tender.

Step 4: Add the Spinach

Once the sweet potatoes are soft, stir in the spinach and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper to taste.

Step 5: Serve and Enjoy

Serve the curry hot, garnished with fresh cilantro if desired. Pair it with fluffy rice or warm naan for a complete and satisfying meal.

Frequently Asked Questions

Can I use canned sweet potatoes?

Fresh is best for texture, but you can use canned in a pinch. Add them toward the end of cooking to avoid mushiness.

Is this recipe spicy?

It’s mildly spiced, but you can omit the chili flakes or reduce the curry powder if you’re sensitive to heat.

Can I add protein?

Absolutely! Chickpeas, tofu, or lentils work well and keep it plant-based.

What if I don’t have coconut milk?

You can substitute with cashew cream, oat cream, or a mix of plant milk and nut butter for richness.

Can I make this in a slow cooker?

Yes. Add all ingredients except spinach to the slow cooker and cook on low for 6-7 hours. Stir in spinach at the end.

How do I thicken the curry?

Simmer uncovered a bit longer, or mash a few sweet potato cubes in the pot for a naturally thickened texture.