Go Back
Sweet Potato & Spinach Curry is a vibrant and wholesome dish that perfectly blends the earthy sweetness of sweet potatoes with the nutrient-packed goodness of spinach. This curry is not only appealing in its rich colors and textures but also offers a comforting, flavorful experience that caters to a wide range of palates. Whether you are a seasoned cook or a novice in the kitchen, this recipe is designed to be both approachable and satisfying, making it an ideal choice for weeknight dinners or casual gatherings with friends and family.

Sweet Potato & Spinach Curry

Discover the vibrant flavors of Sweet Potato & Spinach Curry, a nourishing dish that's quick to prepare, making it perfect for any weeknight meal or casual gathering. This recipe combines the natural sweetness of sweet potatoes with the rich nutrients of spinach, all enveloped in a creamy coconut milk base and a medley of spices. In less than 30 minutes, you can create a colorful, delicious curry that's good for your health and sure to impress your family and friends. Enjoy the warmth and comfort of this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized cubes

3 cups fresh spinach, thoroughly washed and roughly chopped

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 can (400ml) full-fat coconut milk

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon olive oil or coconut oil for cooking

1 tablespoon tomato paste

Salt and freshly ground black pepper, to taste

Fresh cilantro, chopped, for garnish

Cooked rice or warm naan bread, for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil or coconut oil over medium heat. When shimmering, add the finely chopped onions. Sauté for about 5 minutes until they become soft and translucent. Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant, stirring often to avoid burning.

    Add Spices: Sprinkle the curry powder, ground cumin, and turmeric into the pot. Stir continuously for about 1 minute, allowing the spices to toast and deepen in flavor.

      Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot, stirring well to ensure they are evenly coated with the aromatic spice mixture. Allow them to cook for about 3 minutes, stirring occasionally.

        Pour Coconut Milk: Carefully pour in the coconut milk along with the tomato paste. Stir to combine, making sure all sweet potatoes are submerged in the creamy liquid. Bring this mixture to a gentle boil, watching closely to prevent it from splattering.

          Simmer: Once boiling, reduce the heat to low and cover the pot, letting it simmer for 15-20 minutes. Check for doneness by inserting a fork into the sweet potatoes; they should be tender and easy to pierce.

            Add Spinach: After the sweet potatoes have cooked through, add the chopped spinach into the pot. Stir until the vibrant green leaves wilt down and blend beautifully into the curry.

              Season: Taste the curry and adjust the seasoning with salt and freshly ground black pepper as needed. For an extra kick, consider adding a pinch of cayenne pepper or red chili flakes.

                Serve: Ladle the hot curry over bowls of fluffy cooked rice or serve it alongside warm naan bread. For a delightful finishing touch, garnish with freshly chopped cilantro, adding both color and a hint of freshness.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4