I relish how this recipe fuses tender sweet potatoes with spicy curry powder, fresh ginger, garlic, and creamy coconut milk alongside vibrant spinach. I always enjoy exploring one pot sweet potato recipes that cater perfectly to a healthy and satisfying vegan dinner. Whether I use the stovetop or Instant Pot, the flavors are incredible.

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I’ve been experimenting with Sweet Potato Curry on both the stovetop and my Instant Pot lately and gotta say, this recipe totally changed my dinner game. I started by heating a tbsp of coconut oil in my pan, tossin in a diced onion until it got a bit soft.

Then I added 3 minced garlic cloves and a tbsp of fresh grated ginger. The aroma was amazing when I mixed in 2 tbsp of curry powder, 1 tsp of ground cumin and 1/2 tsp turmeric powder.

Next, I stirred in my 2 medium sweet potatoes (peeled and cubed) along with a can of full-fat coconut milk and a cup of vegetable broth. I seasoned everything with salt and pepper.

Once the vegetables got nice and tender, I folded in 3 cups of fresh spinach. The result is a creamy, flavorful vegan curry that fits perfectly into the mold of my favorite one pot sweet potato and plant based recipes.

Enjoy your healthy dinner adventure!

Why I Like this Recipe

I really like this recipe because it packs a punch of flavor. The mix of spicy ginger, garlic and curry powder with the sweet potatoes and creamy coconut milk gives a taste that’s both comforting and exciting.

I also love that it’s super easy to whip up either on the stovetop or using my Instant Pot. That makes it great for busy nights when I dont have a lot of time.

Another reason is that it feels healthy and nutritious. I enjoy knowing that im eating a vegan meal jam-packed with veggies like spinach and sweet potatoes that give me energy.

Lastly, the smell when its cooking is amazing and fills the whole house with a cozy vibe i can’t resist.

Ingredients

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Sweet potatoes bring hearty fiber and vitamin A while lending a natural mellow sweetness.
Coconut oil provides good fats and a rich smooth flavor throughout the dish.
Onions boost savory taste and help bring out a slight natural sweetness.
Garlic and ginger add zing and a boost of healthful antioxidants.
Coconut milk makes the curry creamy and slightly sweet, balancing the spices.
Fresh spinach boosts nutrients and adds a light, vibrant green finish.
Curry powder brings an earthy warmth and a bold aromatic kick.

Ingredient Quantities

2 medium sweet potatoes, peeled and cut into cubes

1 tbsp coconut oil

1 medium onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp curry powder

1 tsp ground cumin

1/2 tsp turmeric powder

1 can (14 oz) full-fat coconut milk

1 cup vegetable broth

Salt and pepper, to taste

3 cups fresh spinach

How to Make this

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1. Heat up 1 tbsp coconut oil in a large pot (or use the sauté function on your Instant Pot) and toss in the diced onion until soft and a bit translucent.

2. Stir in the minced garlic and grated ginger and let ’em cook for about 1 minute so the flavors mix together.

3. Sprinkle in 2 tbsp curry powder, 1 tsp ground cumin and 1/2 tsp turmeric powder and stir well to coat the onions and garlic.

4. Add the 2 medium sweet potatoes, peeled and cut into cubes, making sure they get evenly coated with the spices.

5. Pour in the 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth, then season with salt and pepper to your taste.

6. For the stovetop method, bring everything to a simmer and let cook for about 15-20 minutes until the sweet potatoes are tender; if you’re using the Instant Pot, seal the lid and cook on high pressure for 6 minutes before doing a quick release.

7. Once the sweet potatoes are tender, stir in 3 cups of fresh spinach until wilted.

8. Check the seasoning and give it a taste, adjust salt and pepper if needed.

9. Serve hot with your favorite rice or naan and enjoy your warm, creamy veggie curry!

Equipment Needed

1. Large pot (or an Instant Pot with a sauté function)
2. Chef’s knife and cutting board
3. Vegetable peeler
4. Box grater (for the ginger)
5. Measuring spoons and measuring cups
6. Can opener
7. Stirring spoon or spatula
8. Bowls or plates for serving

FAQ

How long does the Sweet Potato Curry take to cook on the stovetop?

It usually takes about 25-30 minutes for the sweet potatoes to become tender enough on a medium simmer so dont worry if it takes a minute more on a cooler stove.

How do I make this recipe in the Instant Pot?

First, use the Saute mode to cook the onions, garlic, and ginger for a couple of minutes. Then, add the other ingredients and set the Instant Pot to high pressure for about 5 minutes before doing a quick release.

Can I substitute coconut oil with another oil?

Sure you can use vegetable oil or even olive oil if you dont have coconut oil at hand, though the flavor might be a little different.

What should i do if i dont have full-fat coconut milk?

You can use light coconut milk instead, but be aware that it wont be as creamy. Some people also use a bit of cashew cream as an alternative.

How can i adjust the spice level of the curry?

If youre not a fan of too much spice, you can start with a little less curry powder and add more as needed. Tasting as you cook is key so adjust salt and seasoning to your liking.

Sweet Potato Curry (Stovetop & Instant Pot) Recipe Substitutions and Variations

Instead of coconut oil, you can use extra virgin olive oil or even avocado oil for a milder taste.
If you dont have fresh ginger, try using ginger paste or a pinch of ground ginger instead.
For full-fat coconut milk, you might mix light coconut milk with a bit of heavy cream so it still has a rich texture.
If you’re out of vegetable broth, chicken broth or water with a bouillon cube works just fine.
Not got fresh spinach? Kale or even swiss chard can be a cool alternative.

Pro Tips

1. When you fry up the onions, let em really get soft, but dont let them brown too much cuz that extra char can mess up the subtle flavor.
2. After you add the garlic and ginger, give them about a minute to sizzle with the spices. This brief cook really helps mix the flavors together, so dont rush it.
3. If youre simmering on the stove, keep the heat low so the coconut milk doesnt split and ruin the creaminess.
4. Once you toss in the spinach, stir it in quick and dont cook it for too long or you risk losing its bright color and fresh taste.