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.
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 stove top.
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 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.
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.
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.
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
Tips For This Sweet Potato Curry Recipe
- Serve it with Jasmine 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 delicious variation.
- Add cooked chickpeas (cooked from dry or canned) or lentils for extra protein.
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.
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!
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 information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photos:
This. Was. Amazing!
I used the pot-in-pot method to cook my rice at the same time and since the rice needed 3-4 minutes instead of 2, I cut the sweet potatoes into larger chunks, but it turned out great, and was so easy to make. Delicious!
Thanks for your amazing feedback, Karen. 🙂
The best! Added tofu, so delicious x
So happy you liked it! 🙂
This is delicious!!! It’s spicy but creamy and such great comfort food on a snowy day, here in Maryland. This will be made at our house often! Chickpeas were a nice touch, too. Thanks for a great recipe.
You are very welcome, Tara! So glad you liked it. 🙂
WOW! Super delish!! I subbed my home-grown sugar pumpkins and home-made almond milk. Then served over angel hair bean pasta. I’ll be making this often!
Sounds amazing, Trish! Thanks for your feedback. 🙂
LOVED this recipe! Also struggle to make nice curries and this one was really easy and so nice! Added in some green beans at the end too which was nice! Partner and I recently went veggie so this was a really good meal! Really recommend giving it a go!
Hi Mickey, I am glad you both enjoyed the curry! Thanks for your feedback. 🙂
was looking for sweet potato recipes and came across this. Was quite good. most of my curry recipes have cream or yogurt in them, but this didn’t need it. no chickpeas, but I topped with chopped cashews. Next time will add some chick peas!
Glad you liked it, Carol. 🙂
One of the best curry recipes I’ve tried! I added white beans for protein and fresh chopped basil at the end. Delicious!
That’s wonderful! I am so glad you loved it. 🙂
I have made this several times, not just because it’s quick and easy and instant pot friendly but it is so delicious. Tried chickpeas with it and it was just as good also added tofu and still delicious going to try lentils with it next. One of my favorite dishes to make. Thank you for this recipe.
That’s awesome, Jan! Thanks for your great feedback. 🙂
This curry is amazing!! It was the first recipe I’ve ever tried in my Instant Pot (3qt) and despite getting a burn notice, it still turned out absolutely perfect. Thank you for the great recipe Ela!
You are very welcome, Rachel. 🙂
Absolutely delicious!!!
Happy you liked it, Ana Maria. 🙂
This was delicious and super easy to make! I included chickpeas which went really well with the sweet potato and I found that the spices were really well balanced. I’ll definitely be remaking this.
Awesome! I am so glad you liked it, Keta. Thanks for your lovely feedback. 🙂
Truly an excellent recipe, it was pretty easy to make, and came out wonderfully! Exactly what I needed after a long day’s work, thank you.
Thanks so much for your wonderful feedback, Jake. 🙂
Fantastic! I made it in my instant pot. Used tomato sauce that was open and frozen spinach that I cooked last night, added chick peas and it was fantastic. I did have my first burn error but it was user error. I left the onions on too long and then put the spices in before the liquids. Next time I may heat the spices in a separate pan. It was incredibly yummy. Went back for seconds. Also made brown rice.
Thank you!
That’s wonderful! I am so glad you enjoyed the recipe. Thanks for your thorough feedback. 🙂
Did you put the frozen spinach in with the sweet potato or at the end? I don’t have fresh on hand, thanks!
Hi, I would definitely add it with the sweet potato. 🙂
Yummy goodness!!! I am an omnivore trying to go more Blue Zone diet. Winner for how quick it came together. Champion because it was instantpot quick!!!
Yay, I am so glad it turned out great! Thanks for your great feedback. 🙂
Oh my gosh I made it and added bell peppers and serrano pepper. My husband came in the kitchen and was telling me it was so good. Thank you for the recipe
Aww, that’s awesome! I am so glad you both enjoyed it. Thanks for your feedback! 🙂
Omg it was so good
I did it the first time with spinach
And the second time I made it with kale
It was sooo good almost liked the kale more than with spinach if you like you should try it out ????????☺️☺️
Sounds awesome! Thanks for your great feedback, Pamela. 🙂
Спасибо, большое, з чудесные рецепты! Все очень подробно, понятно! Чувствуется Ваша любовь к людям!
Thanks for your kind comment, Tatiana! 🙂
Hello,
Made this two weeks ago and it was delicious! Now my family is asking for it again. Such a hit.
Aww that’s awesome, Shari. 🙂
Amazing!! I substituted the coconut milk with homemade cashew milk.
Sounds lovely! Thanks for your feedback 🙂
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!
I am glad it turned out amazing, Alicia. 🙂
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 ????
Hi Nancy! Yes, it was a typo. Thanks for letting me know!
I am glad you love my recipes. 🙂