Sweet Potato & Spinach Curry Recipe
I’m convinced that sweet potato and spinach curry might be the perfect antidote to your weeknight dinner dilemmas. This isn’t some complicated restaurant dish that’ll have you hunting down obscure spices or techniques that make you question your life choices. Instead, it’s a forgiving, one-pot wonder that transforms humble ingredients into something that tastes like you’ve been secretly taking cooking classes, and there’s a particular trick that makes all the difference.
Why You’ll Love this Sweet Potato & Spinach Curry
While some curries demand hours of prep and a spice cabinet that rivals a specialty store, this sweet potato and spinach curry proves that comfort food can be wonderfully uncomplicated.
I love how creamy coconut milk transforms simple ingredients into something magical, no fancy techniques required.
The sweet potatoes get perfectly tender while chickpeas add protein and substance. Fresh spinach wilts right in, creating beautiful color contrast.
Everything simmers together in one pot, which means less cleanup for me.
It’s naturally vegan, satisfying, and tastes like you’ve been cooking all day when you’ve barely lifted a finger.
What Ingredients are in Sweet Potato & Spinach Curry?
This sweet potato and spinach curry comes together with ingredients you probably already have hanging around your kitchen. The beauty lies in how these simple pantry staples and fresh ingredients create something that tastes way more complex than the effort required.
I’m talking about the kind of ingredients that don’t require a treasure hunt through specialty stores or a second mortgage to afford. Most of these live happily in any well-stocked kitchen, and the fresh items are easy to grab during your regular grocery run.
For this Sweet Potato & Spinach Curry, you’ll need:
- 4 teaspoons virgin coconut oil
- 1 tablespoon cumin seeds
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 4 teaspoons grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1 medium to large sweet potato, peeled and diced (about 3 cups)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes with juices
- 1 can (14 oz) light or full-fat coconut milk
- 5 ounces baby spinach
- Salt and freshly ground black pepper
A Few Things Worth Mentioning
The coconut oil really makes a difference here, but if you only have regular vegetable oil, don’t stress about it. The coconut flavor isn’t overwhelming, just adds a subtle richness that plays nicely with the other flavors.
Fresh ginger beats the powdered stuff every time, but I get it if you’re in a pinch. If you’re using ground ginger instead, cut the amount down to about 1 teaspoon since the flavor concentrates differently.
Sweet potatoes can be sneaky little things, varying wildly in size. When I say medium to large, I’m talking about something that gives you roughly 3 cups when diced. If yours is enormous, just use what makes sense and maybe save some for roasting later.
The spinach wilts down dramatically, which always surprises me even though I should know better by now. Five ounces of baby spinach looks like enough to feed a small army, but it shrinks to almost nothing once it hits that warm curry. Trust the process.
How to Make this Sweet Potato & Spinach Curry
Making this curry feels almost too easy for how impressive it turns out, which is exactly the kind of cooking win I’m here for. The whole thing comes together in one pot, and most of the work happens while you’re just standing around waiting for things to simmer.
Start by heating your 4 teaspoons of virgin coconut oil in a large pot or Dutch oven over medium heat. Once it’s warm, toss in that 1 tablespoon of cumin seeds and let them toast for about 30 seconds until they start smelling absolutely incredible and maybe crackling just a bit. This step sets the aromatic foundation for everything that follows, so don’t rush it, but don’t walk away either because cumin seeds can go from perfectly toasted to burnt faster than you can say “what’s that smell?”
Add your finely chopped medium onion and sauté it until it gets soft and translucent, which usually takes about 5 minutes. The onion doesn’t need to be perfectly golden, just softened enough that it’s lost that sharp raw bite.
Now comes the moment when your kitchen starts smelling like a proper Indian restaurant. Add the 3 minced garlic cloves, 4 teaspoons of grated fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and that 1/4 teaspoon of red pepper flakes all at once. Stir everything around and cook for just about a minute, maybe less. You want the spices to wake up and release their oils, but turmeric can turn bitter if it cooks too long, so keep things moving.
Time to add the hearty stuff. Stir in your diced sweet potato (about 3 cups), the drained and rinsed chickpeas from one 14-oz can, one 14-oz can of diced tomatoes with all their juices, and one 14-oz can of coconut milk. Give everything a good stir to make sure the spices get distributed evenly, then bring the whole thing to a gentle boil.
Once it’s bubbling, reduce the heat to maintain a gentle simmer, cover the pot, and let it cook for 20 to 30 minutes. You’ll know it’s ready when you can easily pierce the sweet potato pieces with a fork. Some people like their sweet potatoes to hold their shape completely, others prefer them almost falling apart, so test as you go and stop when they hit your preferred level of tenderness.
Here’s where you can get a little creative with texture. If you want a thicker, more substantial sauce, take a potato masher or the back of a large spoon and gently mash about one-third of the mixture right in the pot. This breaks down some of the sweet potato and chickpeas, creating a creamier base while still leaving plenty of chunky bits for texture. It’s completely optional, but it does make the curry feel more restaurant-like.
Finally, stir in all 5 ounces of baby spinach and watch it work its disappearing magic. The spinach will wilt down in just a minute or two, turning that enormous pile of leaves into a perfectly reasonable amount of cooked greens. Once the spinach is completely wilted and incorporated, taste and season with salt and freshly ground black pepper as needed.
The beautiful thing about this recipe is how forgiving it’s with timing. If your sweet potatoes need an extra 10 minutes to get tender, no problem. If you accidentally let it simmer a bit longer while you’re dealing with something else, it just gets more flavorful. The coconut milk keeps everything from getting too aggressive, and the natural sweetness of the sweet potatoes balances any heat from the spices.
Sweet Potato & Spinach Curry Substitutions and Variations
One of my favorite things about this curry recipe is how forgiving it’s when you need to work with what’s actually sitting in your pantry instead of making yet another grocery store run.
No sweet potatoes? Regular potatoes work fine, though they’ll cook faster. Butternut squash makes an excellent substitute too.
Fresh spinach not happening? Frozen works perfectly, just squeeze out the excess water first.
You can swap chickpeas for white beans, lentils, or even diced tofu.
Don’t have coconut milk? Heavy cream creates a different but delicious flavor profile.
Missing fresh ginger? Ground ginger works in a pinch.
What to Serve with Sweet Potato & Spinach Curry
Why settle for plain rice when you can turn this curry into a complete feast? I love serving this over fluffy basmati rice, but jasmine rice works beautifully too. The grains soak up that creamy coconut sauce perfectly.
Want something heartier? Try naan bread or warm pita for scooping. I’m partial to garlic naan myself—it adds this wonderful aromatic punch that complements the spices.
For a lighter option, cauliflower rice keeps things low-carb while still providing that satisfying base. Quinoa brings extra protein to the table, making this already nutritious curry even more filling for hungry families.
Final Thoughts
Comfort arrives in many forms, but few dishes deliver the same soul-warming satisfaction as this sweet potato and spinach curry.
I can’t think of anything better when you need something that hugs you from the inside out. This recipe checks every box: it’s healthy, filling, and ridiculously easy to make.
Plus, it tastes even better the next day, which means leftovers are actually a blessing in disguise. Whether you’re cooking for picky eaters or adventurous food lovers, this curry bridges the gap beautifully.
It’s my go-to comfort food.
Sweet Potato & Spinach Curry
Equipment
Ingredients
- 4 tsp virgin coconut oil
- 1 tbsp cumin seeds
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 4 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 medium/large sweet potato peeled and diced (about 3 cups)
- 1 can 14 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes with juices
- 1 can 14 oz light or full-fat coconut milk
- 5 oz baby spinach
- Salt and freshly ground black pepper
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Add chopped onion and sauté for 5-7 minutes until soft and translucent.
- Stir in minced garlic, grated ginger, turmeric, coriander, and red pepper flakes. Cook for 1 minute until aromatic.
- Add diced sweet potato, chickpeas, diced tomatoes with juices, and coconut milk. Stir to combine.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes until sweet potatoes are fork-tender.
- Optional: Using a potato masher, lightly mash about one-third of the mixture to thicken the sauce.
- Stir in baby spinach and cook for 2-3 minutes until wilted.
- Season with salt and freshly ground black pepper to taste. Serve hot.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
Yes, I’d recommend making this curry ahead since the flavors develop beautifully overnight. I’ll store it refrigerated for up to three days and gently reheat it on the stovetop.
How Long Does Leftover Sweet Potato Spinach Curry Last in the Refrigerator?
I’d store your leftover curry in the refrigerator for up to four days. I recommend keeping it in an airtight container and reheating thoroughly before serving to maintain the best flavor and texture.
Can I Freeze This Curry for Meal Prep Purposes?
I’d recommend freezing this curry without the spinach since it becomes mushy when thawed. You can freeze the base for up to three months, then add fresh spinach when reheating.
What’s the Best Way to Store and Reheat Leftovers?
I’d store leftovers in the refrigerator for up to four days in airtight containers. When reheating, I’ll add a splash of coconut milk or water to restore the curry’s creamy consistency and prevent drying out.
Is This Curry Spicy and Suitable for Children?
I’d say this curry’s mildly spiced and kid-friendly. The red pepper flakes add gentle heat, but you can reduce or omit them. The sweet potato’s natural sweetness balances spices perfectly for children’s palates.