Spicy Sweet Potato and Spinach Curry

Another warming, winter curry packed with greens and spices. This spicy sweet potato and spinach curry is an awesome vegetarian dish or a great side dish. We’ve also reinvented leftover cooked meat or fish by adding to this dish so it’s a great staple base for your repertoire.

Prep: 10 Minutes

Cook: 25-30 Minutes


  • Three large sweet potatoes, peeled and chopped into large chunks
  • 500ml chicken stock
  • 200ml passata
  • 2 tbsp tomato puree
  • ½ tsp Himalayan or Pink Salt
  • ½ tsp garlic powder or 1 clove garlic, finely chopped
  • 1 tbsp of Ras el Hanout
  • ½ -1 tsp paprika
  • 200g spinach


  1. Place the sweet potatoes, chicken stock, passata, tomato puree, salt and spices in a saucepan and mix well. Bring to the boil and then simmer on a medium heat for about 25 minutes or until the potatoes are soft.
  2. Just before serving add the spinach and allow to wilt down for 3-4 minutes.
  3. Season with more salt if necessary and serve.