Vegan Sweet Potato Curry Spinach (Printable)

A comforting blend of sweet potatoes, chickpeas, and fresh spinach simmered in coconut tomato sauce.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 4 cups fresh spinach, roughly chopped

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (14 oz) coconut milk, full-fat or light
08 - 1 can (14 oz) diced tomatoes
09 - 1 cup vegetable broth

→ Spices and Seasonings

10 - 2 tablespoons coconut or olive oil
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# Steps:

01 - Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in curry powder, cumin, turmeric, paprika, and cayenne pepper if using; toast spices for 1 minute to release aromas.
04 - Add sweet potato cubes, stirring to evenly coat with the toasted spices.
05 - Pour in coconut milk, diced tomatoes with juices, and vegetable broth; stir thoroughly.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until sweet potatoes are tender.
07 - Stir in chickpeas and chopped spinach; simmer uncovered for 5 minutes until spinach wilts and chickpeas are warmed through.
08 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • It's ready in 45 minutes but tastes like you've been simmering it all day.
  • One pot means minimal cleanup, maximum coziness.
  • The spinach and chickpeas make it satisfying enough to feel like a complete meal without any fuss.
02 -
  • Don't skip toasting the spices—it's the difference between a curry that tastes like spices in soup and one that tastes intentional.
  • The spinach wilts down dramatically, so don't be shy with it. You probably need more than you think you do.
  • If the sauce looks too thin after the potatoes are cooked, that's okay—it thickens slightly as it cools, and it's meant to be pourable anyway.
03 -
  • Keep your curry powder in a cool, dark place and buy it from somewhere with good turnover—stale spices make sad curries.
  • If you're sensitive to heat, start with just a pinch of cayenne, taste it, and add more from there rather than trying to dial it back afterward.

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