Curried Sweet Potatoes with Spinach


**Recipe Contest Runner-Up**

This recipe for curried sweet potatoes is a “savory” entry in our March Recipe Madness Contest, created and submitted by Darlene Crider. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Curried Sweet Potatoes with Spinach

Fresh onion, garlic, and ginger blend with Indian curry for a warm and fragrant vegetarian dish of curried sweet potatoes.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Curried Sweet Potatoes

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

Alisa’s Note: I’ve added this to the Alisa’s Recipes section because I’ve personally trialed and love this recipe! (see my note for the amount of salt I used). The overall flavor is well-rounded and fulfilling. I do think these curried sweet potatoes would be even better with fresh spinach or simply over a bed of lightly steamed greens. In fact, I think the rice really is optional (we enjoyed it without!).

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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