Vegan Sweet Potato Curry (Printable)

A vibrant dish with sweet potatoes, chickpeas, spinach, and fragrant spices in a creamy coconut sauce.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 4 cups fresh spinach, roughly chopped

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (14 oz) coconut milk, full-fat or light
08 - 1 can (14 oz) diced tomatoes, with juices
09 - 1 cup vegetable broth

→ Spices and Seasonings

10 - 2 tablespoons coconut or olive oil
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# How to Make It:

01 - Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne pepper. Stir and cook for 1 minute to release aromas.
04 - Add cubed sweet potatoes and toss to evenly coat with the spiced mixture.
05 - Pour in coconut milk, diced tomatoes with juices, and vegetable broth. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until sweet potatoes are fork-tender.
07 - Add drained chickpeas and chopped spinach. Simmer uncovered for 5 minutes until spinach wilts and chickpeas are warmed through.
08 - Adjust seasoning with salt and freshly ground black pepper. Serve hot, garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you've been simmering it all day.
  • One pot means less cleanup, more time to actually enjoy eating.
  • Naturally vegan and gluten-free without feeling like a compromise—just pure, satisfying comfort food.
02 -
  • Don't skip the spice-toasting step—it's the difference between a good curry and one that tastes like it's been simmering all day.
  • If your spinach looks like it's going to turn the whole pot a strange color, don't worry; it always looks dramatic at first but settles into something beautiful.
03 -
  • Full-fat coconut milk creates a silkier, richer sauce than light coconut milk, but both work if that's what you have.
  • Adjust the cayenne pepper based on your crowd—add it for adults who like heat, omit it if kids are joining, and always taste as you go.

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