3.7/5 rating (75 votes)

Sweet Potato and Spinach Curry

Sweet Potato and Spinach Curry

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins
Sweet Potato and Spinach Curry

A comforting and colourful curry of sweet potatoes, chopped spinach and toasted almonds.

Hari says

This is a really hearty dish that's perfect for when the winter nights start to draw in and you need a little comfort. It's sweet potato season and they are so beautifully packed full of vitamins A and B and minerals, such as iron, magnesium and potassium.

Yet, more than that, they are a slow-release vegetable, so you don't get any get big sugar spikes. They also have a sublime, natural sweetness that you wouldn't think would work well with Indian flavours, but together, they somehow create a natural balance in flavours with the chilli and spices that makes this dish simply wonderful. To add a little interest, I introduce the spinach to the dish right at the end. 

  • Ingredients
  • Method


  • 1 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 red onions, thinly sliced
  • 2 large cloves of garlic, finely chopped
  • 1 tsp ginger, grated
  • 2 green chillies,, thinly sliced
  • 1 tsp coriander seeds
  • 1 tsp turmeric salt to taste
  • 1-2 sweet potatoes, diced (about 700g)
  • 300g spinach, coarsely chopped
  • 1 tsp garam masala
  • 1 tbsp flaked almonds, toasted


  1. Heat the oil in a large saucepan and add the cumin seeds, once fragrant add the mustard seeds. As they start to pop add the onion.
  2. Stir and cook until it's translucent then add the garlic.
  3. After a few minutes stir in the ginger, and chilli. You may need to add a splash of water too.
  4. Grind the coriander seeds to a powder in a pestle and mortar.
  5. Place the ground coriander and turmeric in a bowl and add a little water to produce a spice paste.
  6. Once the onions have browned, pour in the spices paste and heat until fragrant.
  7. Add some salt then reduce the heat then add the sweet potato cubes. Stir to coat with the spices.
  8. Leave to cook gently for about 25-30 minutes, keep checking but do not stir too much. If you need to, you can add a little splash of water.
  9. Once the sweet potatoes are soft add the spinach and stir together.
  10. In a frying pan add some flaked almonds and toast for 1-2 minutes until a little brown and crisp. Remove from the pan and set to one side.
  11. Once the spinach has wilted taste and adjust seasoning if required. Remove from the heat and stir in some garam masala. Top with the flaked almonds to serve.

Nutritional information

Typical values* per Serving
Fat (g)2.1
of which saturates (g)0.2
Carbohydrates (g)9.1
of which sugars (g)2.4
Fibre (g)2.0
Protein (g)2.6
Salt (mg)0.81
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Sweet Potato and Spinach Curry ”


Comments (2)

  • Janet Crabtree

    Janet Crabtree

    23 November 2019 at 12:43 |
    Loving the look of your pages and dipping into your recipes... Thank you!


    • Hari Ghotra

      Hari Ghotra

      03 December 2019 at 19:51 |
      Thanks so much Janet


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Hari Ghotra