Silky Vegan Coconut Curry with Sweet Potato and Spinach

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

A luscious vegan curry featuring tender sweet potatoes and fresh spinach simmered in a fragrant coconut and turmeric sauce, perfect for a comforting plant-based meal. This Indian-inspired vegan recipe, ready in about 40 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat and sauté 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger for 4-5 minutes until fragrant and translucent.
  2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, and 1/4 tsp red chili flakes, cooking for 1 minute until spices bloom and are aromatic.
  3. Step 3: Add 2 peeled and cubed medium sweet potatoes and pour in 3 cups vegetable broth along with 1 can (14 oz) full-fat coconut milk; bring to a simmer.
  4. Step 4: Reduce heat to low, cover, and cook for 20 minutes until sweet potatoes are tender and curry is slightly thickened.
  5. Step 5: Stir in 4 cups fresh baby spinach and 1 tsp salt, cooking for 2 minutes until spinach wilts.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving hot over rice or with flatbread.

Frequently asked questions

How long does Silky Vegan Coconut Curry with Sweet Potato and Spinach take to make?

Total time is about 40 minutes (10 min prep + 30 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 Silky Vegan Coconut 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 coconut oil from drying out.

Can I substitute ingredients in Silky Vegan Coconut 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 Silky Vegan Coconut 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 Silky Vegan Coconut Curry with Sweet Potato 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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