Delicious Vegan Sweet Potato Curry with Spinach

/ Vegan Recipes / By

Craving a vibrant and hearty dish that’s packed with flavor? Look no further than this Vegan Sweet Potato Curry with Spinach. This vegan recipe is not just a meal; it’s a celebration of wholesome ingredients and rich spices that will leave your taste buds dancing. You can whip it up quickly, making it ideal for busy weeknights or relaxed weekends.

This curry is a delightful blend of sweet potatoes and fresh spinach, simmered in a creamy coconut sauce that’s both satisfying and nourishing. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing taste.

If you’re looking to impress at your next dinner gathering, this Vegan Sweet Potato Curry with Spinach will do just that. It’s colorful, flavorful, and sure to please both vegan and non-vegan guests alike.

A Flavor-Packed Vegan Sweet Potato Curry

A hearty Vegan Sweet Potato Curry with Spinach served in a bowl with rice, garnished with herbs.

This Vegan Sweet Potato Curry with Spinach is a comforting dish featuring tender sweet potatoes, vibrant spinach, and aromatic spices. The creamy coconut milk adds richness and depth, making it a satisfying meal that’s both healthy and delicious.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups fresh spinach, washed and chopped
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Cooked rice or quinoa for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and ginger, sautéing until the onion is translucent.
  2. Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
  3. Add the cubed sweet potatoes and coconut milk to the pot. Bring to a gentle simmer, covering to cook for about 15-20 minutes, or until the sweet potatoes are tender.
  4. Fold in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
  5. Serve the curry warm over cooked rice or quinoa, garnishing with fresh herbs if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4
  • Calories: 300kcal
  • Fat: 14g
  • Protein: 6g
  • Carbohydrates: 45g