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Vibrant Vegetarian Curry with Fresh Veggies

Featured in Veggie meals full of flavor.

This vegetarian curry bursts with flavors and colors. Sweet potatoes bring natural sweetness, while carrots provide a satisfying crunch. Spinach, added towards the end, keeps its nutrients and vibrant green hue. Coconut milk creates a rich, aromatic sauce, flavored perfectly with Madras curry. Fluffy basmati rice soaks up every bit of the sauce. Topping it off with a fried egg lets the runny yolk blend beautifully into the dish. A balanced meal that proves how hearty vegetarian dishes can be.
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Maria from tastyhush
Updated on Sun, 02 Mar 2025 18:12:41 GMT
Bowl of sweet potato, carrot, and spinach curry with rice Pin it
Bowl of sweet potato, carrot, and spinach curry with rice | Tastyhush.com

On chilly autumn evenings, nothing satisfies quite like a warming, aromatic curry. This sweet potato, carrot and spinach curry was created one evening while experimenting with hearty vegetarian dishes. The natural sweetness of the root vegetables perfectly complements the warming curry spices, while fresh spinach adds welcome brightness.

This recipe emerged during early experiments with vegetarian cooking. The goal was creating satisfying meatless dishes the whole family would enjoy. When this curry first appeared at the dinner table, clean plates and satisfied smiles told the whole story.

Essential Ingredients

  • Sweet Potato (400g): Choose firm ones with smooth skin, rich in beta-carotene
  • Carrots (2): Organic carrots can be left unpeeled for extra nutrients
  • Fresh Spinach (250g): Baby spinach offers tender leaves and milder flavor
  • Coconut Milk (300ml): Shake well before opening to blend cream and liquid
  • Madras Curry Powder (1-2 tbsp): Should release fragrant aromas when opened

Step-by-Step Method

1.
Start by preparing vegetables with precision. Cut sweet potato into 1cm cubes for even cooking and slice carrots thinly
2.
Begin cooking by softening onion and garlic in hot oil until translucent - this creates the aromatic foundation
3.
Add curry powder and toast briefly to release essential oils and intensify flavors
4.
Pour in coconut milk, watching the sauce transform to a rich golden color. Reduce heat and let simmer gently
5.
Add spinach last, allowing it to just wilt while retaining nutrients

Sweet potatoes have become a kitchen staple, featuring in everything from mashes to gratins. Their versatility makes them indispensable in modern cooking.

Presentation Tips

Serve the curry artfully: start with a bed of white rice, ladle the golden sauce carefully, and arrange the colorful vegetables to create an appealing presentation.

Serving Suggestions

This dish brings people together, winning over even skeptics of vegetarian cooking with its enticing aromas and flavors.

Sweet potato and spinach curry Pin it
Sweet potato and spinach curry | Tastyhush.com

Spice Notes

Each curry blend tells its own story. Experiment with additional spices: turmeric for color, cinnamon for sweetness.

Final Thoughts:

This curry represents more than just a vegetarian recipe - it's an invitation to explore new flavors and take a moment to slow down. Each preparation reveals new nuances in the combination of spices and vegetables. It demonstrates how vegetarian cooking can be deeply satisfying, comforting, and full of character.

Frequently Asked Questions

→ Can this curry be made ahead of time?
Yes, it keeps well in the fridge for 2-3 days. Just reheat gently and make the egg right before serving.
→ How can I make this recipe vegan?
Skip the egg altogether or swap it out for grilled tofu or roasted chickpeas.
→ Is freezing this curry an option?
Yes, but don't freeze it with the egg. Put it in an airtight container, and it'll last up to 3 months.
→ What can replace sweet potatoes?
Butternut squash or pumpkin are great alternatives, requiring about the same cooking time.
→ What if the curry turns out too watery?
Let it simmer uncovered until it thickens, or mix in a spoonful of cornstarch dissolved in water.

Sweet Potato Spinach Curry

A creamy vegetarian curry featuring sweet potatoes, fresh spinach, and carrots, enhanced by fragrant Madras curry and coconut milk.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Indian Fusion

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Seasonings

01 2 medium-sized carrots
02 400 grams of sweet potato
03 Fresh spinach (about 250 grams)
04 1 onion
05 2 garlic cloves

→ Sauce and Spices

06 1-2 tablespoons of Madras curry powder
07 Cooking oil of your choice
08 300 milliliters of coconut milk
09 A cube of vegetable stock
10 Salt and black pepper

→ Sides

11 4 eggs
12 120 grams of basmati rice

Instructions

Step 01

Chop the garlic and onion finely. Slice the carrots into thin rounds and dice the sweet potato into 1cm cubes. Remove stems from the spinach and cut roughly.

Step 02

Stir-fry the garlic and onion in some oil. Mix in carrots, curry powder, and a bit of water. Cook while stirring for about 5 minutes.

Step 03

Add in the sweet potato along with the coconut milk and crumble in the stock cube. Cover it up and let simmer for 20 minutes or until the sweet potato softens.

Step 04

Meanwhile, follow the packet instructions to cook the basmati rice. This usually takes around 10 to 12 minutes.

Step 05

Stir in the spinach, season with salt, and keep cooking for another 5 minutes until the spinach softens.

Step 06

Make sunny-side-up eggs in a frying pan. Sprinkle with some salt and pepper.

Step 07

Dish out the warm rice, add a generous scoop of vegetable curry on top, and finish it off with a fried egg.

Notes

  1. This vegetarian curry is loaded with vitamins, thanks to the variety of veggies.
  2. Feel free to adjust the curry powder amount based on how much spice you like.

Tools You'll Need

  • A large skillet or deep pan
  • A saucepan for the rice
  • A frying pan for the eggs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 55 g
  • Protein: 15 g