Curried Sweet Potatoes with Spinach
Prep time
Cook time
Total time
Serves: 6
  • 1 large onion, diced
  • 3 large cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1-2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1½ cups chicken broth or vegetable broth (for vegan)
  • 1 11-ounce container So Delicious Dairy Free Original Culinary Coconut Milk
  • 6 ounces frozen spinach, thawed and squeezed dry
  • Salt, to taste (Alisa's note: I used about 1 teaspoon)
  1. Sauté onion, garlic, ginger, and olive oil in a large wok or non-stick skillet until vegetables are tender and translucent, about 5 minutes.
  2. Add curry powder, warm briefly in skillet with vegetables, about 30 seconds.
  3. Add cubed sweet potatoes and broth to onion, garlic and spice mixture; mix well. Cover and simmer until crisp tender, about 10-15 minutes.
  4. Add coconut milk and spinach. Cover and simmer about 10 minutes, until heated through and slightly thickened. Season with salt, to taste.
  5. Serve over hot, prepared basmati or jasmine rice, if desired.
Recipe by Go Dairy Free at