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Sweet potato curry with coconut milk, spinach, rice, peanuts, and cilantro in a bowl

Sweet Potato Curry with Coconut Milk and Fresh Spinach

Sweet potato curry is a creamy, comforting dish with tender vegetables, rich coconut sauce, and fresh toppings for a flavorful weeknight meal. It is an easy curry option when you want a hearty bowl with balanced textures and vibrant flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-Inspired
Calories: 286
Ingredients Method Notes

Ingredients
  

Curry
  • 1 tablespoon oil
  • 2 shallots, thinly sliced
  • 2 sweet potatoes, peeled and cubed
  • 3-4 cups fresh baby spinach
  • 2-3 tablespoons curry paste (see notes)
  • 1 14-ounce (397 g) can regular coconut milk
  • 1/2 to 1 cup broth or water
  • fish sauce (or vegan fish sauce), to taste
Topping
  • 1/2 cup chopped peanuts and cilantro

Method
 

Preparation
  1. Start rice separately if serving the curry over rice.
  2. Prepare homemade curry paste according to your preferred recipe by roasting garlic, shallots, and ginger, hydrating chili peppers, and blending with spices, lemongrass paste, and cilantro.
Cooking
  1. Heat the oil over medium-high heat. Add the shallots and cook until softened and fragrant.
  2. Add the sweet potatoes and toss to coat with the oil. Stir in the curry paste until evenly combined with the vegetables.
  3. Pour in the coconut milk and broth, then simmer over low heat for 10-15 minutes until the sauce thickens.
  4. Add the spinach and stir until wilted.
  5. Mix in half of the peanut and cilantro mixture, keeping the remaining portion aside for topping.
  6. Season the curry with a splash of fish sauce or vegan fish sauce to taste.
Serving
  1. Serve the curry over rice and finish with the reserved peanut and cilantro topping.

Notes

The curry works well with red curry paste, yellow curry paste, or a combination of both. Homemade yellow curry paste can add extra fresh flavor and can be prepared ahead for quick curry meals. For a vegetarian or vegan version, confirm that the curry paste is suitable and omit the fish sauce.