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Sweet Potato Curry With Spinach | Vegan Instant Pot Recipe

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Creamy sweet potato curry with spinach! This is a healthy curry recipe that is vegan (dairy-free), and easy to make in 1-pot on the stove top 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.

Healthy Creamy Coconut Sweet Potato Curry Recipe with spinach and rice

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:

  1. It’s so comforting, flavorful, and delicious.
  2. This vegan dinner is healthy, rich in vitamins, minerals, and fiber.
  3. It’s quick and easy and can be made in an Instant Pot (pressure cooker) or on the stove top.

Ingredients to make vegan tikka masala with sweet potatoes and coconut

How To Make Sweet Potato Curry?

There are less than 10 steps involved to make this creamy 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 Spinach Coconut Curry with rice in a bowl from above

Healthy Ingredients

This coconut sweet potato curry contains simple and healthy ingredients that 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 that 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.

Leftovers of vegan curry with sweet potatoes and spinach in the Instant Pot

Instant Pot Curry

This recipe can be made in ONE pot on the stove top 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.

Spinach Sweet Potato Curry in a Pressure Cooker (Instant Pot)

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 stove top 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.

Healthy Vegan Tikka Masala with spinach and rice

You will love the recipe because it is:

  • Vegan (dairy-free)
  • Healthy
  • Creamy
  • Rich
  • Satisfying
  • Comforting
  • Easy to make with simple ingredients
  • Can be made in one pot on the stove top or in the Instant Pot

Healthy Coconut Sweet Potato Curry with spinach and rice

Tips For This Sweet Potato Curry Recipe

  1. Serve it with Jasmine rice, Basmati rice, quinoa or naan.
  2. Double the batch and store leftovers in the fridge for up to 4 days (or freeze for up to 3 months).
  3. Use kale instead of spinach for a delicious variation.
  4. Add cooked chickpeas (cooked from dry or canned) or lentils for extra protein.

Healthy Vegan Sweet Potato Curry with rice and spinach in a bowl with a laddle

Should you recreate this tasty 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! Also, if you love curry recipes make sure to check out my Chickpea Eggplant Curry and my Vegetable Curry with Pineapple.

Healthy Creamy Coconut Sweet Potato Curry Recipe with spinach and rice

Sweet Potato Curry

Michaela Vais
This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. The recipe can be easily made in an Instant Pot or cooked on the stovetop. It's a wonderful comfort meal for dinner which is also great for meal prep.
4.89 from 35 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 283 kcal

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!

Notes

 Instant Pot Instructions:

 
  1. Add the oil to the Instant Pot and press the "SAUTE" button.
  2. 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.
  3. Next, add the passata, the sweet potato chunks, and the coconut milk.
  4. Close and seal the Instant Pot. Cook on "MANUAL" for 2 minutes. Once the time is up, quick release.
  5. Carefully open the lid. Optional: You can now add cooked chickpeas for additional protein.
  6. Stir in the spinach and let simmer until wilted.
  7. Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
  8. 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 Facts
Sweet Potato Curry
Amount Per Serving
Calories 283 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 28g9%
Fiber 5.4g22%
Sugar 11.6g13%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @elavegan and tag #elavegan

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Healthy Vegan 1 pot or Instant Pot sweet potato curry recipe

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Reader Interactions

Comments

  1. Tatiana

    Спасибо, большое, з чудесные рецепты! Все очень подробно, понятно! Чувствуется Ваша любовь к людям!

    Reply

  4. Alicia

    This turned out super well! I didn’t have fresh ginger so I omitted it, and subbed tomato paste (1/4 cup + 1/4 cup water) for the tomato sauce. Served over basmati rice with some roasted broccoli on the side 🙂 It was super yummy, will make again!

    Reply

  5. Nancy

    This looks good, it’s good to see an authentic curry rather than just curry powder.

    PS in your cooking tips you have written Yasmin rice, did you mean Jasmine rice? Just in case it was a typo.

    Loving your collection or recipes 🙌

    Reply

  8. Lauren

    This recipe was very tasty. We made it with the instant pot, however, it took 15 minutes to cook the sweet potatoes in the instapot, not 2 minutes like the recipe said. Was that a typo?

    Reply

  10. Jarratt

    So simple in the Instant Pot! I added kale and chickpeas and it was absolutely delicious. I actually halved the ginger because a 2″ section seemed like a lot, and I thought maybe other ginger nubs are thinner. Ha! One question for anyone who has done the IP version–when I turned it to pressure to cook the potatoes, it gave the “burn” warning just before the two minute timer went off. When I opened it, it did have a little bit burnt to the bottom. It ended up being inconsequential, but just wondering if anyone else has had the same experience?

    Reply

  11. Monique

    Oh my….Oh my ….I just made this beautiful delicious sweet potato curry for my lunch week. I hope to contain myself before having it for lunch. Thanks for the recipe.

    Reply

  12. Emma

    This is the 3rd or 4th recipe of yours I’ve made and while they’ve all been great, this is definitely my favorite! I didn’t have passata so I puréed a can of diced tomatoes instead. I’m not sure if that was an appropriate substitution or not, but the end result was still fantastic! I also opted for adding chickpeas. Thanks for such a great weeknight recipe! Keep them coming! ?

    Reply

    • Ela

      It was definitely a good substitution. 🙂 I am glad you loved this recipe and also the others. Thanks for your great feedback, Emma. 🙂

      Reply

  13. Dennise

    I would like to try this with my instant pot how we I do not have a manual cooking setting. Which program should I press instead ?perhaps slow cook ?

    Reply

  14. Gretchen

    Such a great and simple recipe! I used pumpkin and kale instead of sweet potato and spinach (and added the kale a little sooner) and it turned out so good. Usually curries give me a hard time because I seem to never get them right but not this one.
    Thank you for your great recipes!

    Reply

  15. Kiki

    Thank you for this amazing recipe! I’ve made other curries before, but this one has been the best yet! Simple to make, yet full of flavor and very tasty.

    Reply

  16. Christina

    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.

    Reply

  17. Diane

    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.

    Reply

  18. Jasmine

    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!

    Reply

  19. Jaimey

    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?

    Reply

  20. Olivia

    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

    Reply

  22. Eliana

    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!

    Reply

  23. Mariana

    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 🙂

    Reply

  24. Cindy Comeau

    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.

    Reply

  26. Ashley

    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?

    Reply

  27. Yiota

    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 ❤️

    Reply

  31. Sean Moran

    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.

    Reply

  32. Ali Bennett

    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!

    Reply

  33. Nicky Aldrick

    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

    Reply

      • Adriana

        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.

        Reply

  34. Laura

    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.

    Reply

  35. Krizzy Lybear

    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

    Reply

  36. Saskia

    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?

    Reply

  37. Sam

    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!

    Reply

    • Ela

      Wonderful! You are right, it’s totally possible to use pureed tomatoes or tomato sauce. Thanks for your great feedback, Sam! 🙂

      Reply

  39. Britt Berlin

    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!

    Reply

  44. Heather Craver

    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!

    Reply

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