Sweet Potato and Spinach Curry
Warm, comforting, and vibrant, this Sweet Potato and Spinach Curry brings together bold spices and wholesome ingredients for a dish that’s as nourishing as it is flavorful. Featuring tender cubes of sweet potato simmered in a fragrant coconut milk and tomato base, this vegan curry is brimming with aromatic notes of cumin, turmeric, and cinnamon. Baby spinach adds a fresh, nutrient-packed layer to the dish, while a finishing touch of cilantro and a squeeze of lime juice elevate the flavors to perfection. Ready in just 45 minutes, this one-pot recipe is perfect for weeknight dinners and pairs beautifully with fluffy rice or warm naan bread. Gluten-free, dairy-free, and packed with plant-based goodness, it’s a meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 2 medium sweet potatoes, peeled and cubed
- 1 14-ounce can diced tomatoes (canned)
- 1 13.5-ounce can coconut milk (full-fat or light)
- 1 cup vegetable broth
- 5 cups baby spinach, rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 4 wedges lime wedges (for serving)
- optional cooked rice or naan bread (for serving)
Instructions
Heat the coconut oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the cumin, coriander, turmeric, and cinnamon to the pot, and toast the spices for 1 minute, stirring constantly to prevent burning.
Add the cubed sweet potatoes to the pot, stirring to coat them evenly with the spice mixture.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to medium-low. Let the curry simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
Remove the lid and stir in the baby spinach. Cook for an additional 2-3 minutes, just until the spinach is wilted.
Season the curry with salt and black pepper to taste. Adjust seasonings as needed.
Serve the curry hot, garnished with fresh cilantro if desired. Pair with cooked rice or naan bread, and add a squeeze of lime juice for a burst of freshness.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 36.1 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
