Coconut-Ginger Vegan Curry with Sweet Potato and Spinach
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 4 cups fresh spinach leaves and 1 tsp salt. Stir gently and cook uncovered for 3-4 minutes until spinach wilts.
- 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.
Frequently asked questions
How long does Coconut-Ginger Vegan Curry with Sweet Potato and Spinach take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Ginger Vegan Curry with Sweet Potato and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Coconut-Ginger Vegan Curry with Sweet Potato and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Ginger Vegan Curry with Sweet Potato and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Ginger Vegan Curry with Sweet Potato and Spinach vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
