Instant Vegan Coconut Curry with Sweet Potatoes and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting and vibrant vegan curry made quickly with tender sweet potatoes, fresh spinach, and creamy coconut milk, perfect for a nutritious weeknight dinner. This indian-inspired instant pot (vegan) ready in about 30 minutes pairs sweet potatoes, peeled and cubed, fresh spinach, (14 oz) coconut milk 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4-5 minutes until fragrant and translucent.
  2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute to bloom the spices.
  3. Step 3: Add 2 cups peeled and cubed sweet potatoes along with 1 cup vegetable broth and 1 can (14 oz) coconut milk. Bring to a simmer, then cover and cook for 15 minutes until sweet potatoes are tender.
  4. Step 4: Stir in 4 cups fresh spinach and 1 tsp salt, cooking uncovered for 2-3 minutes until spinach wilts.
  5. Step 5: Remove from heat and stir in 1 tbsp lime juice for brightness. Serve hot over rice or quinoa.

Frequently asked questions

How long does Instant Vegan Coconut Curry with Sweet Potatoes and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 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 Instant Vegan Coconut Curry with Sweet Potatoes 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 fresh spinach from drying out.

Can I substitute ingredients in Instant Vegan Coconut Curry with Sweet Potatoes 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 Instant Vegan Coconut Curry with Sweet Potatoes 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 Instant Vegan Coconut Curry with Sweet Potatoes and Spinach vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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