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Spinach and sweet potato curry

Written By Reena on 23 Jul 2010 | 05:00

I apologise for another photo of "mush".  Steve and I try so hard to make the photographs look appetizing but curry is notoriously difficult to photograph.  It would be so much easier if this was a blog about cup cakes...

This is a great way to feed spinach to someone that claims not to like it.  Unlike my sauteed spicy spinach recipe this dish fully cooks the spinach to bring out the bitter flavours to offset the sweetness of the sweet potatoes.  I first tried a similar dish called butternut 'n' spinach at Hot Stuff a fantastic little Indian cafe in Vauxhall, London.  It was so delicious I tried to recreate it a few days later.  This is my final version and it is very different to Hot Stuff's original dish; it is significantly less oily, the butternut squash has been replaced with sweet potato because I find it easier to prepare and I have made it a little less subtle.  Bon appetit!

Serves 2-3

  • 300 grams sweet potatoes - peeled and cut into chunks
  • 100 grams baby spinach
  • 2 tablespoons light tasting vegetable oil
  • 4 fenugreek seeds
  • 1 small onion - finely chopped
  • 3 cloves garlic - crushed
  • 1 red chilli - finely chopped
  • 1 teaspoon coriander-cumin powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper - freshly ground
To garnish (optional)
  • Coriander - chopped
  • 1 red chilli - sliced
    1. Boil the sweet potatoes until cooked - probably in the region of 20 minutes.
    2. Drain the sweet potatoes and then mash well removing any large lumps.
    3. In the meantime finely chop the spinach leaves discarding any thick stalks.
    4. Heat the oil in a pan.
    5. Add the fenugreek seeds and let them cook for a minute or two.
    6. Now add the chopped onion and let it cook until very soft.
    7. Add the garlic and chopped red chilli and stir.
    8. Now add the coriander-cumin powder, salt and black pepper.  Stir well.
    9. Add the spinach and stir again.  Let the spinach cook for a minute or two.
    10. Add the mashed sweet potatoes and stir well so that the spinach and potato are fully mixed together.
    11. Place a lid on the pan and let the curry cook for 5 minutes on a low heat.
    12. Garnish with the coriander and/ or red chilli and serve immediately.

    About Reena


    1. Beautiful photo. I really hope you will submit this recipe to my new "vegan finds" site:


    2. Hi Kathy. Thanks for stopping by. I love your new website and am happy to submit. Good luck! Reena

    3. Interesting combination of super antioxidants. Will definitely try it!

    4. Hi Rita. Yes - very healthy and very tasty. Enjoy! Reena

    5. You did a nice job with the mush photo. Making anything without it's own form look good is difficult. I've been shopping for a nice curry recipe and I think I found it.


      Pennsylvania, USA

    6. Thanks Mike - I hope you like it. Reena

    7. I know this is an old post, but I wanted to say thanks for the great recipe. I made it as a side dish for our dinner this evening and it was outstanding. I will definitely make it again, and am looking forward to leftovers tomorrow!

    8. Hi Melissa. Thank you so much for letting me know! I'm glad you enjoyed it. Merry Christmas. Reena

    9. I'm going to try this tonight. If I leave out the oil it is suitable for my slimming world plan :)

    10. Hi Marissa. That's good to hear! I think you'll need a little fat of some sort to cook the onions and fenugreek seeds though. Let me know if you like it. Reena