One-Pot Coconut Curry with Sweet Potatoes and Spinach

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A creamy, mildly spiced coconut curry simmered with tender sweet potatoes and fresh spinach for a comforting vegan bowl. This Indian-inspired vegan recipe, ready in about 45 minutes, pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 tbsp coconut oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp yellow curry powder
• 1 tsp ground turmeric
• 2 medium (about 1 lb), peeled and cut into 1/2-inch cubes sweet potatoes
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (14 oz), full fat coconut milk
• 1 cup vegetable broth
• 4 cups, packed fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until soft and translucent. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 tbsp yellow curry powder and 1 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
3. Step 3: Pour in 1 can (14.5 oz) diced tomatoes with their juices, 1 can (14 oz) full-fat coconut milk, and 1 cup vegetable broth. Add 2 peeled and cubed medium sweet potatoes. Stir well to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 20 minutes, stirring occasionally, until sweet potatoes are tender.
5. Step 5: Stir in 4 cups packed fresh spinach and cook uncovered for 3-4 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving. Enjoy with rice or naan.