Sweet Potato & Spinach Coconut Curry

I curl up with a bowl of this curry whenever the weather leans chilly and my appetite wants something warm, cozy, and a little bit forgiving. The kitchen fills with the sweet, earthy scent of roasting sweet potatoes, the bright pop of lime, and the creamy hush of coconut milk — it feels like a hug you can eat. I love how the bright green spinach folds into the golden-orange curry, making the whole pot look like a sunrise spoonful. This recipe feels like a blanket: gentle, nourishing, and wildly easy to make on weeknights when you want comfort without fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

It’s creamy without being heavy, sweet and savory at the same time, and so colorful your bowl practically smiles at you. The sweet potatoes become tender and slightly caramelized while the coconut sauce clings to every bite — think silky, cozy, and just the right amount of spice. It’s so forgiving that even a distracted cook (guilty!) can pull off dinner with confidence. Plus, it reheats beautifully, so you get bonus lunches for days.

Ingredients

For the Main Dish:

• 1½ lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
• 6 cups fresh spinach, loosely packed (about 6 oz)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium vegetable broth (or chicken broth)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp tomato paste
• 1 can (15 oz) chickpeas, drained and rinsed (optional)
• 1 tbsp maple syrup or brown sugar
• 2 tbsp coconut oil or olive oil
• Salt: 1 to 1½ tsp, to taste
• Juice of 1 lime (about 1 tbsp)
• Fresh cilantro and toasted peanuts or coconut, for garnish

For the Sauce / Garnish (if applicable):

• Plain yogurt or coconut yogurt, for serving (optional)
• Extra lime wedges

How I Make It

Step 1:

Heat a large skillet or Dutch oven over medium heat and add 2 tbsp coconut oil. When the oil shimmers, add the diced onion and sauté until soft and translucent, about 4–5 minutes — you’ll hear a gentle sizzle and smell the sweet onion aroma. Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant; don’t let the garlic brown or it will taste bitter.

Step 2:

Add the curry powder, turmeric, and cumin to the pan and toast them for 30–45 seconds. You’ll notice a warm, toasty scent — that’s flavor building. Stir in the tomato paste and coat the onions and spices so the paste loses its raw edge.

Step 3:

Toss in the cubed sweet potatoes and stir to coat. Pour in the coconut milk and 1 cup vegetable broth, then add the chickpeas if you’re using them. Bring the pot to a simmer, then reduce heat, cover, and cook for about 12–15 minutes or until the sweet potatoes give when pierced with a fork. The kitchen will smell creamy and sweet with a whisper of spice.

Step 4:

Uncover and stir in the spinach handful by handful; it will wilt down quickly with a satisfying rustle and glossy sheen. Simmer uncovered for another 3–5 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt, then stir in 1 tbsp lime juice and 1 tbsp maple syrup to brighten and balance the flavors.

Step 5:

Ladle into bowls and garnish with chopped cilantro, toasted peanuts or coconut, and a dollop of yogurt if you like. Serve over steamed rice or with warm naan. The curry should look glossy and feel velvety on the tongue — spoonfuls melt into cozy perfection.

Pro Tips

• Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk thins the curry and makes it less luxurious.
• Cut the sweet potatoes into similar-sized cubes so they cook evenly — aim for about 1-inch pieces.
• If you want deeper flavor, roast the sweet potato cubes at 425°F for 20 minutes and then add them to the curry.
• No fresh spinach? Use 6 oz frozen spinach, thawed and squeezed dry — stir it in at the end just like fresh.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Sweet potatoes → Butternut squash: Similar sweetness and texture; roast or cube the same way.
• Chickpeas → Tofu or shredded chicken: Tofu will stay tender; chicken needs to reach 165°F.
• Coconut milk → Greek yogurt: Use yogurt off-heat and thin with water; expect a tangier, less tropical curry.
• Dairy-free option: stick with coconut milk and coconut yogurt garnishes for a completely dairy-free bowl.

Variations & Tips

• Kick it up: add 1–2 tsp red curry paste or a diced serrano pepper for heat.
• Kid-friendly: reduce spices and stir in a little extra maple syrup for sweetness.
• Protein boost: add shredded rotisserie chicken or pan-fried tofu cubes for heartier meals.
• Thai twist: swap curry powder for 2 tbsp red curry paste and add fish sauce (or soy sauce) for umami.
• Peanut butter satay: stir in 2 tbsp peanut butter for a creamy, nutty layer.
• Make it smoky: finish with a pinch of smoked paprika or a splash of toasted sesame oil.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the curry, cool, and store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of broth or water if it thickens. Flavors often deepen overnight.

Can I double the recipe?

Sure thing. Use a larger pot so the ingredients simmer evenly; cooking time stays about the same, but you may need an extra 5–10 minutes to bring the larger volume to a simmer.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Sweet potatoes should be tender when pierced with a fork (no raw resistance). The sauce should look slightly thick and coat the back of a spoon — glossy, not watery.

What if I don’t have ingredient X?

No curry powder? Mix 1 tbsp garam masala with 1 tsp each of turmeric and cumin. Out of fresh ginger? Use 1 tsp ground ginger.

How I Like to Serve It

I spoon this curry over steaming jasmine rice and top it with crunchy peanuts and bright cilantro. Sometimes I serve it with warm naan for dunking, or alongside a crisp cucumber salad to cut the richness. It works brilliantly for weeknight dinners, casual potlucks, or when you want something nourishing after a long day.

Notes

• Store leftovers in the fridge for up to 4 days or freeze portions for up to 3 months. Thaw overnight and reheat gently.
• If you add chicken, cook until the internal temperature hits 165°F.

Final Thoughts

Closing: You just made a cozy, colorful pot of comfort — now go impress someone, or just yourself, with your homemade masterpiece!