Creamy sweet potato curry with spinach! This is a healthy curry recipe that is vegan (dairy-free), and easy to make in one 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 curry 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
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?
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 ❤️
Ela
I am very glad you both liked the recipe! 🙂
Dolly
Forgot to rate it. 🙂
Dolly
This was delicious. Didn’t change a thing. Thank you for an awesome recipe.
Ela
You are very welcome, Dolly! I am glad you enjoyed the recipe. Thanks for your comment and rating. 🙂
Bianca
Love sweet potato curry! One of my favorite recipes ❤️
Ela
Thank you! I love it as well. 🙂
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.
Ela
Aww, thank you! Such a sweet comment. 😀
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!
Ela
Very glad you liked the recipe, Ali. 🙂
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
Ela
Love your feedback, Nicky! It’s so helpful for other readers and I am super happy you both love my recipes. Thanks! 🙂
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.
Ela
Thanks for your feedback, Adriana! You could chop the sweet potato into smaller pieces next time, and they will cook faster. 🙂
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.
Ela
Thanks for your feedback, Laura! 🙂
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
Ela
Wow, thanks for your wonderful feedback, Krizzy! I am so glad you like my recipes. 🙂
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?
Ela
Wie schön, das freut mich sehr! Danke für deinen lieben Kommentar! 🙂
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!
Ela
Wonderful! You are right, it’s totally possible to use pureed tomatoes or tomato sauce. Thanks for your great feedback, Sam! 🙂
Marla
Easily one of my new favorite dishes to make and eat <3 I absolutely love it
Ela
That makes me so happy, Marla! Thanks for your great feedback. 🙂
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!
Ela
Thank you, Britt! You should definitely give it a try soon. 🙂
Nolwenn | Blooming Nolwenn
Yum! Sweet potato curry is always a success at home and your version looks delicious!
It’s going to be perfect for after summer 🙂
Ela
Thanks! I like to eat it throughout the year, not only in summer. 🙂
Juana Monk
It was delicious! A big hug from Ecuador! I love your recipes! Thank you!
Ela
I am so glad you loved the sweet potato curry! Thanks for your great feedback, Juana! 🙂
Bernie Oldfield
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.
Ela
Thank you, Bernie! I am glad everyone loved the recipe. 🙂
Jess @choosingchia
I love easy instant pot recipes! Looks amazing Ela!
Ela
Thank you, Jess! 🙂
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!
Ela
Wonderful! I am so glad you and your kid loved the recipe. Thanks for your great feedback, Heather! 🙂