Coconut-Ginger Vegan Curry with Sweet Potato and Spinach

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A creamy vegan curry simmered with sweet potato, fresh spinach, and warming ginger in a fragrant coconut milk base. This Thai-inspired curry recipe (vegan, gluten free), ready in about 40 minutes, pairs sweet potatoes, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp grated fresh ginger
• 3 cloves, minced garlic cloves
• 14 oz can coconut milk
• 1 cup vegetable broth
• 2 tbsp red curry paste
• 4 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 medium, diced onion
• 1 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp chopped for garnish cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced onion, 2 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 4-5 minutes until onion is translucent and fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Add 2 medium peeled and diced sweet potatoes and stir to coat with the spices.
3. Step 3: Pour in 14 oz canned coconut milk and 1 cup vegetable broth, stirring to combine. Bring the mixture to a simmer, cover, and cook for 15 minutes until sweet potatoes are tender.
4. Step 4: Add 4 cups fresh spinach leaves and 1 tsp salt. Stir gently and cook uncovered for 3-4 minutes until spinach wilts.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice for brightness. Garnish with 2 tbsp chopped cilantro and serve over steamed rice or quinoa.