Spinach & Sweet Potato Curry

Spinach & Sweet Potato Curry

Happy Saturday, everyone! This morning I want to share my latest recipe with you all–Spinach & Sweet Potato Curry. I’ve been making a lot of curry dishes lately because they’re so flavorful and a great way to get a meal full of veggies and whole grains. I also haven’t been eating meat for the past month, and curries make for a satisfying vegetarian meal. However, if you do want some meat, it would be really easy to saute some chicken and add that in as well.

Spinach & Sweet Potato Curry

Speaking of adding chicken, the thing I love about this Spinach & Sweet Potato Curry is how easy it is to customize. My recipe is adapted from one I found from Healthy Nibbles, but I swapped out some ingredients and spices to make it my own. I used sweet potato instead of squash, garam masala and turmeric instead of plain coriander, quinoa instead of rice, and added some chickpeas. I also played around with consistency and ended up adding some arrowroot starch to thicken the sauce. Also, if you don’t have spinach, you could try any other leafy green vegetable you like, such as collard greens, Swiss chard, or even kale! I encourage you to experiment with spices, veggies, and grains to find what you like best. Let me know in the comments below!

Spinach & Sweet Potato Curry

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Spinach & Sweet Potato Curry

Spinach & Sweet Potato curry is the perfect solution when you need a healthy dinner on a busy weeknight. It's full of veggies, spices, and plant-based fats and proteins.
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Course: Main Course
Cuisine: Indian
Keyword: chickpeas, clean eating, coconut, curry, healthy dinner, spices, spinach, sweet potato, tomatoes, vegan, vegetarian
Servings: 4
Author: Rachel Alexandra


  • 2 Tbsp coconut oil
  • ½ red onion (diced)
  • 3 cloves garlic (minced)
  • 2 Tbsp ginger root (minced)
  • 2-3 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 2 large sweet potatoes (peeled and cubed)
  • 14 oz chickpeas
  • 14 oz fire-roasted tomatoes
  • 1 cup full-fat coconut cream
  • 1/3 cup vegetable broth or water
  • 1 Tbsp arrowroot starch
  • 1 tsp salt
  • 4-5 cups spinach
  • 1 cup quinoa (dry)
  • 2 cups water


  • In a large saucepan, melt the coconut oil.
  • Add the onion and saute for about 3 minutes on medium high heat, until they begin to soften and turn translucent.
  • Add the garlic and ginger and saute for another minute or two.
  • Add the spices and mix the ingredients until everything is well coated.
  • Add the sweet potato, tomatoes, coconut milk, broth or water, and salt.
  • Cover the pan and bring to a boil. Then reduce heat to medium-low and simmer until the sweet potato is tender, about 15 minutes. Halfway through the cooking time, add the chickpeas.
  • Meanwhile, rinse the quinoa and add to a medium pot with two cups of water. Cover and bring to a boil. Then reduce heat to medium low and simmer until all the water is absorbed.
  • When the sweet potato is tender, remove from heat and stir in the spinach. Serve with quinoa.


Brown rice your favorite grain can be used in place of quinoa.
The arrowroot starch is used for thickening. If you prefer a thinner curry, it can be omitted. You could also eliminate the broth altogether if you don’t want as much sauce.
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