Vegan Sweet Potato Curry (Printable)

Tasty blend of sweet potatoes, chickpeas, spinach in a fragrant coconut-tomato sauce.

# What You 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 fl oz) coconut milk (full-fat or light)
08 - 1 can (14 oz) diced tomatoes
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

# Directions:

01 - Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Mix in curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne. Toast spices for 1 minute.
04 - Add sweet potatoes to the pot, stirring to coat with the spiced mixture.
05 - Pour in coconut milk, diced tomatoes with their juices, and vegetable broth. Stir evenly.
06 - Bring mixture 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 to the pot. Simmer uncovered for 5 minutes until spinach wilts and chickpeas are warmed through.
08 - Adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but comes together in under 45 minutes and feels completely effortless.
  • The sauce clings to every cube of sweet potato and chickpea, creating layers of flavor that shift with each spoonful.
  • It's naturally vegan and gluten-free, which means everyone at the table can eat it without thinking twice.
02 -
  • Never skip toasting the spices in fat—it's the difference between a flat, dusty curry and one that tastes like it has actual dimension and life.
  • Don't add the spinach until the very end or it'll turn army-green and lose its bright character; a quick 5-minute wilt is all it needs.
  • If your sweet potatoes aren't tender after 20 minutes, cut them smaller next time, but don't rush the cook by blasting the heat or they'll fall apart into mush.
03 -
  • Buy your coconut milk from a brand you trust and shake it well before opening—full-fat versions separate, and you want all that richness in your pot.
  • Fresh ginger makes a noticeable difference; powdered ginger tastes flat and one-dimensional by comparison, so avoid it if you can.
  • The lime at the end isn't decoration—it's essential seasoning that lifts everything and keeps the curry from tasting muddy or one-note.

Go Back