Sweet potato and spinach curry

Sweet potato and spinach curry


Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan

  • Feeds 4Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2650kj 628kcal
  • Fat
    Low 22%
  • Saturates
    Low 25%
  • Sugar
    Low 28%
  • Salt
    Low 20%

% of adult’s reference intake | Carbohydrates per serving : 110g


  • 2 tbsp Co-op vegetable oil
  • 2 red onions, finely sliced
  • 4 garlic cloves, crushed
  • 5cm ginger, finely grated
  • 2 tbsp medium curry powder
  • 1.2kg sweet potatoes, peeled and cut into 3cm pieces
  • 400g can Co-op chopped tomatoes
  • 400ml vegetable stock, made with 1 stock cube
  • 2 x 125g packs Co-op British baby spinach
  • 3 tbsp Co-op double cream
  • 2 green chillies, finely sliced
  • Rice, to serve (optional)


  1. Heat the oil in a large nonstick saucepan or casserole dish
  2. Fry the onion over a medium heat for 10-12 mins, until golden and sticky. Stir in the garlic, ginger and curry powder, then cook for 2 mins more
  3. Add the sweet potato, chopped tomatoes and stock, then bring to a simmer
  4. Cover and cook gently for 20 mins, or until the potato is tender
  5. Stir through the spinach and cook for 5 mins more, then stir in the cream and bubble, uncovered, for another 5 mins, or until slightly thickened
  6. Season to taste
  7. Scatter the chilli slices over the curry and serve with rice, if you like

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