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
Kristen
This was so delicious, Ela! Perfect comfort food for a snowy winter evening. Thank you for your wonderful recipes.
Ela
You are very welcome, Kristen. I am glad you liked the recipe. 🙂
Trudy Britz
The best curry dish, I served with cashew nuts and rice.
Ela
Sounds amazing, Trudy! Thanks so much for your great feedback. 🙂
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?
Ela
Not a typo, Lauren! The actual pressure-cooking time is 2 minutes. Of course, it takes a while until it starts cooking.
Hales
I agree my pressure cooker builds up pressure then counted down 2 min. 2 min was not enough time. I the potatoes were too hard still had to put it back on for 10 more min
Tina
If you to add the lentils, can these be uncooked?
Ela
Please use cooked lentils or chickpeas. 🙂
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?
Ela
I am glad you liked the recipe, Jarratt! I never got the burn message. 🙂
judy ross
If I want to add tofu to this, would I do it at the beginning when the potatoes go in?
Ela
Do you mean raw tofu or baked/fried tofu? If raw, you can add it at the beginning, if you cook it separately, I would add it at the end. 🙂
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.
Ela
You are very welcome, Monique! So thrilled you enjoyed the recipe. 🙂
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! ?
Ela
It was definitely a good substitution. 🙂 I am glad you loved this recipe and also the others. Thanks for your great feedback, Emma. 🙂
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 ?
Ela
Hi Dennise, as far as I know, the “Manual” button is the same as the “Pressure Cook” button. Hope this helps. 🙂
Dennise O'Dom
Yes it does. Thank you ??❤️???
Jess
I was wondering the same rhing… manual pressure cook? On high or low?
Ela
My Instant Pot only has one “Manual” button (I can’t choose between low or high) but I guess I would choose high!
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!
Ela
That’s awesome, Gretchen! Thanks so much for your wonderful feedback! 🙂
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.
Ela
That’s incredible! Thanks so much for your great feedback, Kiki! 🙂
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.
Ela
Sounds amazing! Thanks so much for your great feedback and greetings to Greece. 🙂
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.
Ela
I am glad you liked the recipe, Diane! Thanks for your feedback! 🙂
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!
Ela
That’s awesome, Jasmine! I am so happy you all liked the recipe. 🙂
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?
Ela
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. 🙂
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
Sb
Simple and tasty
Ela
Glad you liked the recipe. 🙂
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!
Ela
Good question! I think I would let it thaw first. I always use fresh, so I don’t have experience with frozen! 🙂
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 🙂
Ela
This comment makes me so happy! Thanks so much for sharing your feedback, I really appreciate it. 🙂
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.
Ela
You are very welcome, Cindy! I am glad you liked the recipe. 🙂
Elena
I made this last night and had to use all my willpower not to eat the whole batch. DELICIOUS!
Ela
Haha sounds awesome! Thanks so much for your great feedback, Elena! 🙂