Instant Vegan Coconut Curry with Sweet Potatoes and Spinach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegan), ready in about 30 minutes, pairs sweet potatoes, peeled and cubed, fresh spinach, 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

2 cups sweet potatoes, peeled and cubed
4 cups fresh spinach
1 can (14 oz) coconut milk
2 tbsp yellow curry powder
1 medium onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
1 cup vegetable broth
2 tbsp olive oil
1 tsp salt
1 tbsp lime juice

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Instructions

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.
Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute to bloom the spices.
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.
Step 4: Stir in 4 cups fresh spinach and 1 tsp salt, cooking uncovered for 2-3 minutes until spinach wilts.
Step 5: Remove from heat and stir in 1 tbsp lime juice for brightness. Serve hot over rice or quinoa.