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Creamy sweet potato curry with spinach! This is a healthy curry recipe which is vegan (dairy-free), and easy to make in 1-pot on the stovetop OR in an Instant Pot (pressure cooker). I have included the instructions for both! It’s a wonderful comfort meal for dinner which is also great for meal prep.
Coconut Sweet Potato Curry
Hey friends, I have another sweet potato recipe for you. Since you guys loved my Sweet Potato Muffins and also the Sweet Potato Pizza Crust recipe, I thought you would also like a creamy Sweet Potato Curry. This delicious curry with spinach is currently my favorite vegan dinner meal because:
- It’s so comforting, flavorful, and delicious.
- This vegan dinner is healthy, rich in vitamins, minerals, and fiber.
- It’s quick and easy and can be made in an Instant Pot (pressure cooker) or on the stovetop.
How To Make Sweet Potato Curry?
There are less than 10 steps involved to make this creamy sweet potato curry. If you want to serve the curry with rice, cook the rice first. Then chop the sweet potatoes, the onion, mince the garlic cloves, and the fresh ginger. Prepare all your spices and the remaining ingredients. It’s important to have everything readily available if you want to make the curry in the Instant Pot.
Then you’ll need to cook everything for about 15 minutes in one pot (check the recipe notes for the Instant Pot instructions). It’s really easy and doesn’t take too long.
Healthy Ingredients
This coconut sweet potato curry contains simple and healthy ingredients which you probably already have at home. I chose to add spinach for extra nutrients. You could also use kale instead of spinach. Most of the ingredients are spices which will turn your kitchen into an Indian restaurant.
There is also passata and coconut milk in this recipe. Coconut milk is a must in curries, in my opinion. If you are allergic to coconut or don’t like the taste, you could use cashew milk instead. However, the curry will turn out less creamy (except if you use cashew cream).
You can also add cooked chickpeas or lentils to make the curry even more delicious and protein-rich. Serve this delicious coconut curry with rice or naan bread.
Instant Pot Sweet Potato Curry
This recipe can be made in ONE pot on the stovetop OR in an Instant Pot. Both work fine and I have included instructions for both methods in the recipe notes. It’s even easier in an Instant Pot because you can simply leave it alone for a while. Set and forget.
Does it keep?
Yes, it keeps well in the fridge for up to 4 days. You can reheat curry leftovers in a pot on the stovetop the next day. This recipe is also freezer friendly (freezes well for up to 3 months). The sweet potato curry is also a wonderful recipe for meal prep.
Why Should You Make This Sweet Potato Curry? Because It’s:
- Vegan (dairy-free)
- Healthy
- Creamy
- Rich
- Satisfying
- Comforting
- Easy to make with simple ingredients
- Can be made in one pot on the stovetop or in the Instant Pot
Tips For This Sweet Potato Curry Recipe
- Serve it with Yasmin rice, Basmati rice, quinoa or naan.
- Double the batch and store leftovers in the fridge for up to 4 days (or freeze for up to 3 months).
- Use kale instead of spinach for a variation.
- Add cooked chickpeas (cooked from dry or canned) or lentils for extra protein.
Should you recreate this creamy curry recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! Definitely also check out my Chickpea Eggplant Curry and my Vegetable Curry with Pineapple.
Sweet Potato Curry
Ingredients
- 1 pound (450 g) sweet potatoes (about 2 medium) peeled and chopped into 3 cm pieces
- 2 cups (60 g) fresh spinach
- 1/2 tbsp oil or water (if oil-free)
- 1 medium (100 g) onion chopped
- 3-4 garlic cloves minced
- 2- inch (5 cm) fresh ginger minced
- 1/2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 3/4 tsp salt or less/more to taste
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes use less if you don't like it too spicy
- 1/4 tsp black pepper or less/more to taste
- 1/4 tsp ground ginger
- 1 1/3 cup (320 ml) coconut milk canned
- 1 cup (250 g) passata (tomato sauce)
- One 15 oz can of chickpeas rinsed and drained (optional)
- Fresh herbs to garnish e.g. parsley, cilantro
Instructions
Stovetop Instructions:
- Check the recipe notes for the Instant Pot instructions and to watch the video!
- If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
- Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
- Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
- Next, add the passata, the sweet potato chunks, and the coconut milk.
- Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
- Finally, stir in the spinach and let simmer until wilted.
- Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
- Serve over rice of choice or with naan bread. Enjoy warm!
Video
Notes
Instant Pot Instructions:
- Add the oil to the Instant Pot and press the "SAUTE" button.
- Add the onion and sauté for about 3 minutes. Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
- Next, add the passata, the sweet potato chunks, and the coconut milk.
- Close and seal the Instant Pot. Cook on "MANUAL" for 2 minutes. Once the time is up, quick release.
- Carefully open the lid. Optional: You can now add cooked chickpeas for additional protein.
- Stir in the spinach and let simmer until wilted.
- Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
- Serve with rice or naan and garnish with fresh herbs (cilantro or parsley for example). Enjoy!
- Recipe serves 4. Nutrition facts are for one serving (without rice and chickpeas).
Nutrition
If you are using Pinterest, feel free to pin the following photos:
I made this tonight for me and my 8 year old very picky eater. I used kale over spinach and made it in my Instant Pot. It was quick and easy and my son devoured it! It was fantastic!! Creamy and flavorful and filling. I will definitely be making this often! So good!
Wonderful! I am so glad you and your kid loved the recipe. Thanks for your great feedback, Heather! 🙂
I love easy instant pot recipes! Looks amazing Ela!
Thank you, Jess! 🙂
We loved this meal. So simple to make and everyone loved it. Even fussy 9 year old. Thank you for another easy to prepare meal. It is going into our collection.
Thank you, Bernie! I am glad everyone loved the recipe. 🙂
It was delicious! A big hug from Ecuador! I love your recipes! Thank you!
I am so glad you loved the sweet potato curry! Thanks for your great feedback, Juana! 🙂
Yum! Sweet potato curry is always a success at home and your version looks delicious!
It’s going to be perfect for after summer 🙂
Thanks! I like to eat it throughout the year, not only in summer. 🙂
This just sounds absolutely heavenly!! I’m obsessed with sweet potato, but never thought to have it in curry (which is another meal I just adore!). Cannot wait to try this, Ela! Love that color too!
Thank you, Britt! You should definitely give it a try soon. 🙂
Easily one of my new favorite dishes to make and eat <3 I absolutely love it
That makes me so happy, Marla! Thanks for your great feedback. 🙂
This curry was absolutely delicious! I didn’t have passata at home but replaced it with pureed fresh tomatoes and it tasted amazing. Thank you for another fantastic recipe!
Wonderful! You are right, it’s totally possible to use pureed tomatoes or tomato sauce. Thanks for your great feedback, Sam! 🙂
Danke für dieses einfache und so leckere Rezept.! Mein 2jähriger liebt Süsskartoffeln und es war einfach perfekt vorzubereiten. Mittlerweile bin ich 100% vegan, auch dank Dir, liebe Ela. Durch deine Rezepte inspirierst du und machst die Welt ein bisschen besser! Danke und bis bald😘
Wie schön, das freut mich sehr! Danke für deinen lieben Kommentar! 🙂
Hi Ela,
I made the sweet potato curry using the stove top method. I added cauliflower and Zuchhini. The spices are amazing. I overcooked the sweet potato a little. Very happy with the ease and the description on how to make this dish.
All your recipes appear basic for new vegans and are very easy to understand (im a new vegan). I am finding the flavours absolutely astounding and I never knew plant based food could be this AMAZING.
Thank you for your blog.
Krizzy Lybear
Wow, thanks for your wonderful feedback, Krizzy! I am so glad you like my recipes. 🙂
We thought this was quite delicious. We added some cauliflower, which worked well. The prep and cooking time were both much longer than the recipe indicated – maybe I am just a slow chopper. We also used about half as much coconut milk and added vegetable broth instead. It still thickened up nicely.
Thanks for your feedback, Laura! 🙂
I made your curry as directed and it was incredible.
I love the use of all the spices you use in your recipes..
My husband is not a vegan but loves the dishes of yours I put with his meat and fish dishes and also he doesn’t mind no meat now eighter as your recipes are so yummy and satisfying.
Cheers and thanks you .
Nicky
Love your feedback, Nicky! It’s so helpful for other readers and I am super happy you both love my recipes. Thanks! 🙂
It’s delicious!!! I made it in a pan, but kept it longer, for about 25 – 30 minutes, because the potatoes wouldn’t soften. So now it’s not as creamy, but definetly tastes Amazing.
Thanks for your feedback, Adriana! You could chop the sweet potato into smaller pieces next time, and they will cook faster. 🙂
Absolutely loved this dish. I added in some extra carrot and potato, definitely will be adding this to my cook book! Thanks so much for the recipe!
Very glad you liked the recipe, Ali. 🙂
Made this last night on stovetop….The lord is my shephard and he knooows what I want…
I honestly wasn’t expecting it to be this good.
I raise my glass to you.
Aww, thank you! Such a sweet comment. 😀
Love sweet potato curry! One of my favorite recipes ❤️
Thank you! I love it as well. 🙂
This was delicious. Didn’t change a thing. Thank you for an awesome recipe.
You are very welcome, Dolly! I am glad you enjoyed the recipe. Thanks for your comment and rating. 🙂
Forgot to rate it. 🙂
My daughter is vegan and I’m vegetarian so we’re always looking for great recipes and this did not disappoint! Thanks for a great, flavor packed recipe ❤️
I am very glad you both liked the recipe! 🙂
Really good flavor! Maybe a tiny bit too much cumin and ginger. Also we did the Instant Pot method and it didn’t build up pressure and therefore the potatoes weren’t fully cooked. I’m wondering if it’s because of when you add the coconut milk. Anyone else have this issue?
I made this last night and had to use all my willpower not to eat the whole batch. DELICIOUS!
Haha sounds awesome! Thanks so much for your great feedback, Elena! 🙂
Oh my gosh, I made this today and shared with my friend and my daughter. We all LOVED it. So much goodness!
Thank you for all you do to make cooking and eating fun.
You are very welcome, Cindy! I am glad you liked the recipe. 🙂
I made this recipe for me and my husband for dinner. I’m not a huge fan of sweet potato so I couldn’t have a huge portion of it at dinner, but I thought the dish tasted delicious (much more than I thought it would be, because I usually suck at cooking with curry)! I love the fact you are so meticulous and precise with the amount of spices one should use, I’m quite unexperient with working with them and I’m always unsure how it’s gonna turn out, but this time it was spot on!
It’s the second recipe I use from your blog, and it will certainly NOT be the last time I do it.
Thank you for helping us having more “vegan” meals on our everyday life for us who are not vegan or vegetarian but who will avoid eating so much meat 🙂
This comment makes me so happy! Thanks so much for sharing your feedback, I really appreciate it. 🙂
I will definitely do that tomorrow! Can you tell me please if i can use frozen spinach instead of fresh? Will it work? Thanks for replying! Greetings from Cyprus!
Good question! I think I would let it thaw first. I always use fresh, so I don’t have experience with frozen! 🙂
Simple and tasty
Glad you liked the recipe. 🙂
This is amazing! I really love sweet potato but it is just so hard to chop, who needs an arm workout when they can just chop sweet potatos XD
This looks amazing, Ela! Can’t wait to try it out. If I’m avoiding nightshades like tomatoes, do you have a recommended alternative for the tomato sauce ingredient?
You can try out my other curry/dal recipe here: https://elavegan.com/red-lentil-dahl/
Instead of carrot, you could use sweet potato! Hope this helps. 🙂
Made this last night and it was so wonderful! Meat loving husband and two year old approved! Definitely adding this one to the dinner rotation!
That’s awesome, Jasmine! I am so happy you all liked the recipe. 🙂
I am an instant pot newbie. This recipe is so quick and absolutely delicious. So full of flavor and creaminess. I will be making this often.
I am glad you liked the recipe, Diane! Thanks for your feedback! 🙂
Thank you Ela for the amazing recipes! The recipe is wonderful. I have cooked it twice this week. I added also chilly. I love it. Greetings from Greece.
Sounds amazing! Thanks so much for your great feedback and greetings to Greece. 🙂