Stovetop Vegan Coconut Curry with Sweet Potatoes and Spinach

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Rich and creamy coconut curry simmered with sweet potatoes, fresh spinach, and warming spices for a comforting vegan meal. This Indian-inspired vegan recipe, ready in about 35 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 310 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: 25 min Serves 4 Indian cuisine 310 cal/serving

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Ingredients

2 tbsp coconut oil
1 medium, diced yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp yellow curry powder
2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potatoes
1 can (14 oz) canned coconut milk
1 cup vegetable broth
4 cups fresh spinach
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
Step 3: Add 2 tbsp yellow curry powder and toast with the aromatics for 30 seconds to bloom the spices.
Step 4: Add 2 medium peeled and cubed sweet potatoes (1-inch pieces), 1 can (14 oz) coconut milk, and 1 cup vegetable broth. Stir to combine and bring to a gentle simmer.
Step 5: Cover and cook for 15 minutes until sweet potatoes are tender when pierced with a fork.
Step 6: Stir in 4 cups fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 3-4 minutes until spinach wilts.
Step 7: Remove from heat and stir in 1 tbsp fresh lime juice to brighten the curry before serving.