Skip to content
Sweet potato and spinach curry recipe

Sweet potato and spinach curry recipe

325 ratings

Try this fragrant and nutrient-rich vegan curry for a delicious and easy weekday meal. With creamy coconut, sweet maple syrup and tangy lime, this dish is for those who love big flavours. See method

  • Serves 4
  • 55 mins
  • 347 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp vegetable oil​
  • 1 red onion, roughly chopped
  • 1 tbsp dried curry leaves
  • 1 tbsp tamarind sauce
  • 1 tbsp maple syrup
  • 800g sweet potatoes, cut into large chunks
  • 400ml tin lighter coconut milk
  • 125g baby spinach
  • 2 limes, 1 juiced, 1 cut into wedges
  • cooked rice, to serve (optional)
  • 4 tsp crispy onions, to serve (optional)

For the curry paste

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 50g desiccated coconut
  • 1 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 5cm piece ginger, peeled and grated
  • 2 red chillies, deseeded (if you like), finely sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    11g 55%
  • Sugars

    18g 20%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 51.3g Protein 5.2g Fibre 8.3g


  1. First, make the curry paste: toast the coriander and cumin seeds in a small saucepan over a low-medium heat until fragrant. Add the desiccated coconut and turmeric. Cook for 2 mins until the spices are toasted and the coconut turns golden. Remove from the heat and set aside to cool a little. Add the garlic, ginger and chillies, then blitz to a rough paste with 100ml water using a stick blender or food processor.
  2. Heat the oil in a large saucepan over a medium heat. Fry the onion for 3-4 mins until softened, then add the curry leaves and cook for 1 min. Add the curry paste and cook for 1 min. Stir in the tamarind, maple syrup, sweet potato chunks, coconut milk and 200ml water.
  3. Bring to a simmer, then lower the heat and cook gently for 20-25 mins until the sweet potato is tender. Five mins before serving, stir through the spinach and lime juice. Serve with rice and topped with crispy onions, if you like, with lime wedges on the side.

See more Curry recipes

Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer

You may also like

Be the first to comment

Before you comment please read our community guidelines.