1. Home
  2. Recipes
  3. Sweet potato and spinach curry

Flavorful veggie curry with vibrant veggies

Featured in Meatless meals that satisfy.

This veggie curry offers a burst of flavors and colors. Sweet potatoes bring a mellow sweetness, while crunchy carrots add texture. Spinach, stirred in at the end, retains its nutrients and vibrant green color. Coconut milk ties everything together into a silky sauce spiced with aromatic Madras curry powder. Fluffy basmati rice soaks up the flavorful sauce, and a soft yolky fried egg tops it off for a complete meal. A perfectly balanced and satisfying dish that proves meatless meals can be hearty and flavorful.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Sun, 02 Mar 2025 18:15:22 GMT
Rice served with sweet potato, spinach, and carrot curry Pin it
Rice served with sweet potato, spinach, and carrot curry | Tasteofsavor.com

On chilly autumn evenings, nothing satisfies quite like a warming vegetable curry. This sweet potato, carrot and spinach curry combines earthy root vegetables with aromatic spices and fresh greens. The natural sweetness of the vegetables creates a perfect balance with the warming curry spices.

This recipe evolved from experimenting with vegetarian cooking. The goal was creating meatless dishes that would satisfy even dedicated carnivores. When first served, empty plates and happy faces confirmed its success.

Key Ingredients

  • Sweet Potatoes (400g): Choose firm ones with smooth skin for optimal flavor and texture
  • Carrots (2): Organic carrots work best, leaving the skin on for extra nutrition
  • Fresh Spinach (250g): Baby spinach leaves provide the best texture
  • Coconut Milk (300ml): Shake well before using to combine the cream and liquid
  • Madras Curry Powder (1-2 tbsp): Select fragrant, fresh curry powder

Cooking Method

1.
Cut sweet potatoes into 1cm cubes and slice carrots thinly for even cooking
2.
Sauté onions and garlic until translucent to create an aromatic base
3.
Toast curry powder briefly to release its essential oils and fragrance
4.
Add coconut milk and simmer until sauce thickens and vegetables become tender
5.
Incorporate spinach at the end, letting it wilt while retaining its nutrients

Sweet potatoes have become a kitchen staple, proving their versatility in countless dishes from curries to casseroles.

Presentation Tips

Serve this curry artfully - start with a bed of rice, ladle the golden curry sauce, and arrange the colorful vegetables on top.

Serving Suggestions

This curry brings people together, converting even skeptics of vegetarian cooking with its enticing aromas and flavors.

Sweet potato and spinach curry Pin it
Sweet potato and spinach curry | Tasteofsavor.com

Spice Notes

Each curry tells its own story through spices. Experiment with additions like turmeric for color or cinnamon for sweetness.

Final Thoughts:

This curry exemplifies how vegetarian cooking can be both nourishing and deeply satisfying. It offers comfort and flavor while celebrating the natural sweetness of vegetables and the complexity of curry spices.

Frequently Asked Questions

→ Can I make this curry ahead of time?
Definitely! It keeps well in the fridge for 2–3 days. Reheat gently and cook the egg fresh when you're ready to eat.
→ How do I make this recipe vegan?
Just leave out the egg or swap it with grilled tofu or roasted chickpeas.
→ Can I freeze this curry?
Yes, but skip the eggs. Store it in a sealed container for up to 3 months in the freezer.
→ What can I use instead of sweet potato?
Butternut squash or pumpkin works just as well and cooks in about the same amount of time.
→ How can I thicken the curry if it’s too watery?
Cook it a bit longer uncovered to reduce the sauce, or mix in a tablespoon of cornstarch dissolved in water.

Sweet potato and spinach curry

A creamy vegetable curry with sweet potatoes, fresh spinach, and carrots, infused with fragrant Madras curry powder and rich coconut milk.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Easy

Cuisine: Indian Fusion

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Veggies and Herbs

01 2 garlic cloves
02 1 medium onion
03 2 carrots
04 250g of fresh spinach
05 400g of sweet potatoes

→ Sauce and Seasonings

06 Cooking oil of your choice
07 Salt and pepper to taste
08 1-2 spoons of Madras curry powder
09 1 vegetable bouillon cube
10 300ml of coconut milk

→ Sides

11 4 eggs
12 120g of basmati rice

Instructions

Step 01

Chop the onion and garlic finely. Slice the carrots into thin pieces and dice the sweet potato into 1cm cubes. Roughly chop the spinach after removing the stems.

Step 02

Heat some oil in a pan and sauté the onion and garlic. Toss in the carrots, sprinkle the curry powder, and pour in a splash of water. Cook and stir for 5 minutes.

Step 03

Add your sweet potato chunks, coconut milk, and crumble in the bouillon cube. Cover the pan and let it simmer for 20 minutes until the potatoes soften.

Step 04

While the curry cooks, prepare basmati rice following the instructions on the packet (should take about 10-12 minutes).

Step 05

Stir the chopped spinach into the curry, season with salt, and cook for another 5 minutes until wilted.

Step 06

In a separate pan, fry the eggs. Sprinkle a bit of salt and pepper on top.

Step 07

Dish out some warm rice, ladle the vegetable curry over it, and top with a fried egg.

Notes

  1. This veggie-packed curry is full of nutrients from a mix of fresh produce.
  2. Feel free to change the amount of curry powder to match your spice preference.

Tools You'll Need

  • Large skillet or deep pan
  • Small pot for cooking rice
  • Frying pan for eggs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 55 g
  • Protein: 15 g