Sweet potato & spinach curry


This week my little ones went back to daycare. After three months at home, I was a little worried about their reaction, but it turned out to be just fine. They were pleased to be back with their educators and their little friends. And on the other hand, I found myself with some free time, which seems like a luxury after these last months.

I took the opportunity to prepare this sweet potato and spinach curry. The mister and I love it, but the kids don’t like it when they see it. I make it from time to time, hoping that one day they will finally taste it. Oh yes, they “don’t like it,” but in fact, they have never tasted it… I’m just being patient, hoping one day they finally will!

Until then, I’ll share it with you. The base is the same as this chickpea and cauliflower curry I published a few weeks ago. It’s healthy, vegetarian, but above all very good!

Curry de patate douce & épinard


A simple vegetarian recipe, full of flavour
Course: Asian dishes
Keyword: Coconut milk, Curry, Lemon, Spinach, Vegetarian
Portions 4 people
Prep Time: 10 minutes
Cooking time: 25 minutes
Print Recipe


  • 1 big sweet potato
  • 150 g fresh spinach
  • 1 box of coconut milk 400 ml
  • 200 ml water
  • 1 tablespoon of peanut butter or any nut butter
  • 2 teaspoon curry paste
  • the juice 1 lime or 1/2 lemon
  • 3 branches of spring onions or 1/2 onion
  • 1 pod garlic écrasée
  • olive oil
  • peanut optional
  • salt & pepper to taste


  • Slice the spring onions, separating the white and green parts.
  • Cut the sweet potato into small cubes.
  • In a saucepan, heat a little olive oil (or other vegetable oil).
  • Add the white part of the chives and the crushed garlic. Let it brown for 1 to 2 minutes.
  • Add the coconut milk, water, nut butter and curry mix. Stir well to combine. Simmer for 2 to 3 minutes.
  • Add the sweet potatoes. Season with salt and pepper. Simmer for 15 to 20 minutes, until sweet potatoes are cooked.
  • Add spinach leaves and cook for 2 to 3 minutes.
  • Pour in the lemon juice, sprinkle with the green part of the spring onions and peanuts. Serve with rice or naan bread.
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