Stovetop Vegan Coconut Curry with Sweet Potatoes and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and creamy coconut curry simmered with sweet potatoes, fresh spinach, and warming spices for a comforting vegan meal. This indian-inspired vegan (vegan) ready in about 35 minutes pairs coconut oil, medium, diced yellow onion, minced 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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 2 tbsp yellow curry powder and toast with the aromatics for 30 seconds to bloom the spices.
  4. 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.
  5. Step 5: Cover and cook for 15 minutes until sweet potatoes are tender when pierced with a fork.
  6. 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.
  7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice to brighten the curry before serving.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Stovetop 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 coconut oil from drying out.

Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop 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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