Sweet Potato Curry With Spinach | Vegan Instant Pot Recipe

Name: Sweet Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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; 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)

By Ela on May 5, 2019 | Last updated May 11, 2019 27 Comments This post may contain affiliate links.

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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.

Creamy Sweet Potato Coconut Curry with rice and healthy spinach

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